Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Kiwi Strawberry Tart

 
One serving costs about $9.52 One serving costs about $9.52 One serving costs about $9.52

$9.52 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

1 mother's day lunch,main course,main dish,dinner
spoonacular Score:78%

Spoonacular Score: 78%

 

This recipe makes 1 servings with 3261 calories, 44g of protein, and 210g of fat each. For $8.92 per serving, this recipe covers 53% of your daily requirements of vitamins and minerals. A mixture of apple jelly, mediums kiwis, vanilla, and a handful of other ingredients are all it takes to make this recipe so flavorful. Only a few people made this recipe, and 1 would say it hit the spot. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is pretty good. Try Strawberry Kiwi Tart, Strawberry-Kiwi Tart, and Strawberry-Kiwi-Almond Tart for similar recipes.

Ingredients

Servings:
3 Tbsps
3 Tbsps apple jelly
apple jelly
some
some bun-length smoked sausage
bun-length smoked sausage
0.5 cups
0.5 cups cheese
cheese
4 oz
4 oz cream cheese
cream cheese
0.5 cups
0.5 cups granulated sugar
granulated sugar
1 cup
1 cup heavy cream
heavy cream
3 Tbsps
3 Tbsps ice water
ice water
3 medium
3 medium kiwis
kiwis
some
some pie crust
pie crust
some
some salt
salt
1.5 cups
1.5 cups strawberries
strawberries
1 cup
1 cup unbleached flour
unbleached flour
2.19 oz
2.19 oz unsalted butter
unsalted butter
1 tsp
1 tsp vanilla
vanilla
1 small
1 small low fat vanilla yogurt
low fat vanilla yogurt
1 tsp
1 tsp water
water
some
some temperature
temperature
3 Tbsps apple jelly
3 Tbsps
apple jelly
some bun-length smoked sausage
some
bun-length smoked sausage
0.5 cups cheese
0.5 cups
cheese
4 oz cream cheese
4 oz
cream cheese
0.5 cups granulated sugar
0.5 cups
granulated sugar
1 cup heavy cream
1 cup
heavy cream
3 Tbsps ice water
3 Tbsps
ice water
3 medium kiwis
3 medium
kiwis
some pie crust
some
pie crust
some salt
some
salt
1.5 cups strawberries
1.5 cups
strawberries
1 cup unbleached flour
1 cup
unbleached flour
2.19 oz unsalted butter
2.19 oz
unsalted butter
1 tsp vanilla
1 tsp
vanilla
1 small low fat vanilla yogurt
1 small
low fat vanilla yogurt
1 tsp water
1 tsp
water
some temperature
some
temperature

Equipment

wire rack
wire rack
sauce pan
sauce pan
blender
blender
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
wire rack
wire rack
sauce pan
sauce pan
blender
blender
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. Crust: In a medium bowl, whisk together the flour, sugar and salt. With a pastry blender or two knives, cut in the butter until the mixture resembles coarse meal. Add the ice water, 1 tablespoon at a time, tossing the mixture with a fork or your fingers until it holds together. Form the dough into a ball, flatten it into a disk, wrap it in plastic and chill for several hours or overnight.
  2. Let the dough rest at room temperature for 15 minutes. Roll it out to 1/4-inch thickness and fit it into a 9-inch pie plate. Roll and crimp the top edges of the crust decoratively between your forefinger and thumb, and prick the bottom of the crust all over with a fork. Chill for 30 minutes.
  3. When the crust has chilled, bake it in a preheated 350F oven for 20 to 25 minutes, until it's golden brown and cooked through. Transfer to a wire rack to cool.
  4. Filling: In a medium bowl, mix the yogurt cheese or softened cream cheese gradually into the sugar and vanilla, beating all the while until the mixture is very smooth. Whip the cream to stiff peaks and fold it gently into the cheese mixture, just until it's fully incorporated. Spoon the filling into the cooled, baked crust and smooth with a spatula.
  5. Topping: Arrange the fruit in concentric circles over the top of the tart. (Starting from the outside of the crust, we laid the kiwi slices down in two circles, then filled the center with some of the strawberry slices and finally tucked the rest of them, pointed side up, into any remaining space. Any arrangement you think looks nice will work well.)
  6. Melt the jelly and water in a small saucepan over low heat, cool slightly, then brush it over the entire surface of the tart. Chill for several hours before serving. We actually refrigerated it overnight, and the next day the crust was amazingly crisp!
  7. Yield: 14 servings
  8. NOTES : Somewhere in the territory between tart and pie, yet ultimately more akin to a tart, here's an attractive and refreshing dessert to serve beside steaming black coffee. Complete with flaky crust, satiny filling, fresh fruit and a glistening glaze, our taste-test tart, full of flavor and texture contrasts, disappeared awfully quickly...

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $9.51
Ingredient
3 tablespoons apple jelly
some bun-length smoked sausage
½ cups cheese
4 ounces cream cheese
½ cups granulated sugar
1 cup heavy cream
3 mediums kiwis
some pie crust
1.5 cups strawberries
1 cup unbleached flour
62 grams unsalted butter
1 teaspoon vanilla
Price
$0.36
$0.88
$0.61
$1.17
$0.14
$1.29
$1.80
$0.23
$1.93
$0.28
$0.53
$0.30
$9.51

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • If you need to soften a block of cream cheese before using it, you can unwrap it and heat it in the microwave on high for 10-15 seconds at a time until it is soft enough.

Green Tips

  • Eating produce that isn't in season means you're eating fruits and vegetables that have traveled quite awhile to get to you. They lose much of their nutrition during transport, and the long distances are not doing the planet any good either. If you want strawberries in winter, buy them frozen! Also, strawberries are one of the worst offenders when it comes to pesticide residues found on produce, so buy organic when you can.

Disclaimer

Nutritional Information

Quickview
3487 Calories
57g Protein
228g Total Fat
313g Carbs
46% Health Score
Limit These
Calories
3487
174%

Fat
228g
351%

  Saturated Fat
130g
815%

Carbohydrates
313g
104%

  Sugar
169g
188%

Cholesterol
703mg
235%

Sodium
1850mg
80%

Alcohol
1g
8%

Get Enough Of These
Protein
57g
115%

Vitamin C
386mg
469%

Vitamin A
7403IU
148%

Vitamin K
133µg
127%

Manganese
2mg
114%

Selenium
77µg
111%

Phosphorus
957mg
96%

Calcium
860mg
86%

Fiber
16g
67%

Vitamin E
9mg
65%

Vitamin B2
1mg
63%

Potassium
1950mg
56%

Folate
220µg
55%

Copper
0.89mg
45%

Zinc
6mg
44%

Vitamin B12
2µg
43%

Magnesium
166mg
42%

Vitamin B1
0.61mg
41%

Vitamin B5
3mg
34%

Vitamin B3
6mg
34%

Vitamin B6
0.63mg
32%

Iron
5mg
31%

Vitamin D
4µg
30%

covered percent of daily need

Related Recipes