Kiwi Blueberry Cream Cheese Tart
Courtesy of Other Side of Fifty.com
1 refrigerated pie crust
1 (8 ounce) package of cream cheese, room temperature
1/2 cup sugar
2 large eggs
1/2 cup cream or half & half
1/4 tsp Fiori di Sicilia or the grated rind of one medium orange or lemon
2 peeled, sliced kiwi fruits
1 pint blueberries
3 TBSP apricot preserves
1-2 TBSP hot water
Preheat oven to 375 degrees.
Roll out refrigerated pie dough. Place in 9 inch tart pan and press the dough firmly up the sides. Prick the crust all over with a fork. Bake for 15-20 minutes, until lightly browned around the edges. Remove from oven.
With electric mixer beat cream cheese and sugar until well blended. Scrape down the beaters and the sides of the bowl. Beat in eggs, one at a time, and then add the cream and the Fiori di Sicilia or grated rind. Pour filling into the baked crust. Reduce oven heat to 350 degrees and bake for 20-25 minutes, till the tart is nearly set in the middle. Remove tart from the oven and allow to cool at room temperature for several hours.
Just before serving, top with your choice of fruit and brush with apricot preserves that have been thinned with a little hot water..