Fresh Kiwi Blueberry Tart

Directions

Instructions

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.