Kiwi and Blueberry Tart

The kiwi and blueberry tart is a fresh and colorful dessert, which combines the sweetness of the blueberries with the light acidity of the kiwis. Here is a classic Italian variant of a fruit tart.

Ingredients

• 250 g of plain flour
• 125 g of cold butter, cubed
• 100 g of icing sugar
• 1 egg
• 1 pinch of salt
• Grated zest of one (untreated) lemon
• Apricot jam (for the base)
• 4-5 ripe kiwis, sliced
• 150 g of fresh blueberries
• Neutral gelatin or diluted apricot jam (for glazing)

Preparation

1. In a bowl, combine the plain flour and the cubed cold butter. Work quickly with your fingertips until a sandy mixture is obtained.
2. Add the icing sugar, the egg, the pinch of salt, and the grated lemon zest. Knead until a homogeneous ball is formed.
3. Wrap the shortcrust pastry in cling film and let it rest in the refrigerator for at least 30 minutes.
4. Roll out the shortcrust pastry into an even layer on a floured surface and line a previously buttered and floured tart pan.
5. Prick the base with a fork to prevent it from puffing up during baking and spread a layer of apricot jam over it.
6. Bake in a preheated oven at 180 °C for about 20-25 minutes or until golden brown.
7. Once baked and cooled, arrange the kiwi slices and blueberries decoratively on the base of the tart.
8. To give the dessert a shine, brush the fruit with neutral gelatin or a layer of previously heated and diluted apricot jam with a little water.

This tart is excellent to serve as a dessert at the end of a meal or for a refined snack. The combination of kiwi and blueberries, in addition to being visually very attractive, offers a pleasant contrast of flavors that matches well with the sweet and buttery base of the shortcrust.

Trivia

The English have a similar cake called “fruit tart,” which is different due to the use of custard cream as a base on which the fruits are arranged. In Italy, we often prefer the use of jam because it gives the tart a more compact texture and a balanced sweetness.