Kiwi Fruit-lemon Tart
Author/Submitted by: Brandon Sun
Pies & Pastries
frozen puff pastry sheets
prepared lemon spread or curd
peeled and sliced
grated lemon peel,
Whip cream and fold in lemon spread. Spoon cream filling into cooled pastry shell and smooth evenly. Place 2 rows of over lapping kiwi slices on filling. Garnish with lemon.
Thaw puff pastry; cut in 1/2 lengthwise. Roll out 1 piece to 14x5-in. rectangle. Tirm and transfer to ungreased baking dish. Pierce with fork and brush with beaten egg. Roll out remaining pastry to 16x5-in. rectangle. Cut 4 strips 3/4-inch wide off 1 end, then cut 4 strips 3/4-inch wide off 1 side. If desired, use remaining pastry for decorative shapes. Place 2 long and 2 short strips on glazed rectangle to form an edge (strips should overlap slightly at corners). Brush with egg. Top with remaining strips; brush with egg and sprinkle with sugar. Bake in 350F oven for 5 minutes. Pierce tart bottom with fork to eliminate air bubbles. Bake for 15 min. longer or until golden brown. Let cool to room temp.