Subject: Kiwi Tart
From: Unicorn (unicorn@indenial.com)
Date: Fri Mar 09 2001 - 16:53:51 EST
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F O O D F U N N Y
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Here's a true one, courtesy of reader Diane Wastle:
My 23-year-old daughter, Devon, developed a taste for life's finer
things at a very young age, and ever since she was about four, she has
always received small jars of capers and caviar in her Christmas
stocking.
She attends school in Montreal, and was recently invited out for
brunch by a friend's parents, who were visiting their daughter. Devon
ordered a smoked salmon omelet, which arrived liberally sprinkled with
capers, prompting her to tell about her unusual gifts from Santa every
year.
Friend's mom: "And what do you eat them with?"
Devon: "A spoon."
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T O D A Y ' S R E C I P E
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If the truth be told, you can really top this tart with any fresh
fruit. Kiwi fruit makes an attractive and colorful presentation, but
so would sliced strawberries, plums, or peaches.
Kiwi Tart
1 9-inch (23 cm) pastry crust
1/4 cup (60 ml) sugar
2 Tbs (30 ml) cornstarch (cornflour)
1 1/4 cups (300 ml) milk
1 Tbs (15 ml) lemon juice
1 tsp (5 ml) grated lemon peel
1 egg, lightly beaten
5 - 6 kiwi fruit, peeled and sliced
1/4 cup (60 ml) apricot preserves, warmed (optional)
Line the pie crust with wax paper or aluminum foil, fill with weights
(rice or dried beans), and bake in a preheated 425F (220C) oven until
lightly browned, about 10 minutes. Cool on a wire rack. Meanwhile,
combine the sugar and cornstarch in a saucepan. Stir in the milk,
lemon juice, lemon peel, and bring to a boil over moderate heat,
stirring constantly. Stir several tablespoons of the milk mixture
into the beaten egg, then stir the egg mixture into the custard. Stir
constantly over low heat for 1 minute, until the custard thickens.
Pour the hot custard into the pie shell and spread evenly. Cover the
custard with plastic wrap and refrigerate until the custard sets, at
least 2 hours. Arrange the kiwi slices on top of the custard and
refrigerate until ready to serve. For a professional touch, brush the
kiwi fruit with warm apricot preserves. Serves 6 to 8.
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