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

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

Pinwheel Fruit Tart

Ingredients

Method

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