It's so pretty!  It's enticing and light, perfect for summer.

Fresh Kiwi Blueberry Tart

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  • Prep Time: 30 minutes plus chilling
  • Baking Time: 40-45 minutes
  • Serves: 8
Fresh Kiwi Blueberry Tart



  • 1 1/4   c. all-purpose flour
  • 1/3 c. powdered sugar
  • 1/4 t. salt
  • 6 T. butter, softened
  • 1 egg, divided
  • 2 T. cream or half and half


  • 8 oz. cream cheese at room temperature
  • 1/2 c. sugar
  • 2 eggs
  • 1/2 c. half and half
  • 1/4 t. vanilla
  • 1 t. grated lemon rind (optional)
  • 3 peeled & sliced kiwi fruit (sliced into rounds)
  • 2 c. fresh blueberries, washed & dried
  • 3 T. light-colored fruit preserves, like apricot
  • 1 T. water



  1. Blend the dry crust ingredients in a bowl. Cut the butter in until the mixture is crumbly.  Mix together the egg yolk and cream, then blend them in just until the dough holds together when pressed.
  2. Spread the dough in a 9” tart pan. Use your hands to press it firmly and evenly into place on the bottom and up the sides of the pan.
  3. Prick the bottom with a fork, then freeze the dough for 15 minutes.
  4. Preheat the oven to 400°.  Transfer the crust to a cookie sheet, and bake the tart crust until golden. Meanwhile, beat the egg white until it is foamy.
  5. Transfer tart crust to a rack to cool. Using a pastry brush, immediately brush the inside bottom surface with the foamy egg white. Reset the oven to 350°.
  6. Beat together the cream cheese and sugar. Blend in the eggs one at a time, then the half and half and vanilla. Stir in the lemon zest, if using.
  7. After the crust has cooled, spread the filling in the tart crust and return it to the oven for another 20 to 25 minutes (it will be very nearly set).
  8. Remove from oven and allow to cool at room temperature.
  9. Heat the preserves with the water to “melt” the preserves, then strain them.
  10. When ready to serve, remove the tart from the pan and place on serving platter. Top the filling with the sliced kiwis and blueberries, then lightly spread the glaze over the whole thing.

Baker’s Notes and Tips and Tricks

I find it helpful to bake a tart on a cookie sheet, to prevent accidentally having the two parts of the tart pan come apart.

Brushing the baked crust with a little beaten egg white seals the crust and prevents it from becoming soggy from the filling.

This is a lovely tart, one where you can substitute any pretty, fresh fruit in season.  Best served the day it's made.

Recipe Submitted By

Rebecca Jo Dakota, Albuquerque, NM
Fresh Kiwi Blueberry Tart

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