Pinwheel Fruit Tart

Name: Pinwheel Fruit Tart
Yield: 8 to 10 portions
Ingredients: Red Currant Glaze, warmed; 4 kiwis; 1½ cups Pastry Cream; 9-inch prebaked Sweet Buttery Tart Crust; 1 pint raspberries, picked over; 1 pint strawberries, rinsed, stemmed, patted dry, and halved lengthwise; 1 pint strawberries, rinsed, stemmed, patted dry, and halved lengthwise

Preparation info

8 to 10
portions

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Ingredients

4 kiwis
1½ cups Pastry Cream
9-inch prebaked

Dessert
Gluten-free
Vegetarian

Method

Peel the kiwis and slice thin.
Spread the pastry cream in the cooled tart shell.
Make a pinwheel design over the cream, arranging each fruit in patches, first using the raspberries, then the strawberries (cut sides down), then layered slices of kiwis. Repeat with the remaining fruit.
Brush the fruit with the red currant glaze. Serve within 2