Kiwi is one of those fruits that often gets overlooked. Although kiwi's flavor sometimes competes with that of a strawberry, its stronger texture makes it a great fruit to use when baking.
Tart-shell dough (enough for four 4 1/2-inch round tart pans)
3 1/2 cups blueberries
1/4 cup granulated sugar
2 Tbsp seedless blueberry jam
1 Tbsp fresh lime juice
1/2 tsp grated lime zest
2 kiwis, peeled, sliced
Julienned strips lime zest
1. Divide dough into 4 pieces. Press evenly over bottoms and sides of 4 4 1/2-inch round tart pans with removable bottoms. Prick each with fork; freeze 15 minutes.
2. Place oven rack in bottom position; heat oven to 400°F. In a medium bowl, toss 2 1/2 cups of the blueberries, granulated sugar, jam, lime juice, and lime zest. Fill shells with berry mixture; place on baking sheet.
3. Bake until crust is golden and fruit is bubbly, about 30 minutes.
4. Cool tarts in pans on wire rack. Remove sides of pans. Top tarts with 1 cup blueberries and kiwi slices. Dust with confectioners' sugar and garnish with lime zest.
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