INGREDIENTS Tart Shell 1 cup walnuts 1 cup all-purpose flour ½ cup powdered sugar ½ teaspoon cinnamon ½ teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted
Blueberry Curd 1½ cups blueberries 1 tablespoon water 2 large eggs 2 large egg yolks ¾ cup granulated sugar ½ cup lemon juice 2 teaspoons cornstarch 3 tablespoons unsalted butter, cubed 3 tablespoons extra-virgin olive oil 8 kiwis, skins removed
PREPARATION In the bowl of a food processor, add the walnuts, and pulse until coarsely ground. Add the flour, sugar, cinnamon, and salt, and pulse until finely ground. Add the butter and pulse until the mixture comes together and holds when compressed. Press the mixture into a 9-inch round tart pan. Prick the bottom of the crust with a fork. Freeze for 1 hour. Preheat the oven to 350˚F (180˚F). Bake for 20-25 minutes. Add the blueberries and water to a medium saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes. Strain the blueberry mixture through a fine-mesh sieve into a small bowl. Add the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly. Once the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated. Continue whisking until the curd begins to thicken, 5-8 minutes. Strain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil. Pour the blueberry curd into the par baked tart shell, and bake for 15 minutes. Chill the tart in the refrigerator overnight. Slice the kiwis into desired shapes and arrange on top of the chilled tart. Slice and enjoy!
Filling 3½ cups blueberries 2 teaspoons lemon juice ¾ cup sugar ½ teaspoon salt 3 tablespoons tapioca starch
1 large egg, beaten 1 teaspoon water 2 tablespoons turbinado sugar
PREPARATION Preheat the oven to 400˚F (200˚C). Wrap the beet in tin foil and place on a baking sheet. Roast for 1 hour, until fork-tender. Wearing gloves, peel the beet skin. Add the beet to the bowl of a food processor and pulse until smooth. In a medium bowl, add 3 tablespoons of the beet puree to the butter and use a spatula to mix until evenly colored. Transfer the beet compound butter to plastic wrap, and refrigerate for at least 2 hours, or until very cold. Make the Beet-Colored Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times. Add the cold, cubed beet compound butter and pulse 8-10 times until butter is pea-sized. Transfer the dough to a large mixing bowl, and gradually add the beet juice, 1 tablespoon at a time, mixing with your hands until the dough comes together. Knead the dough on a work surface, and divide into two even discs. Wrap in plastic wrap and chill in the refrigerator overnight. Make the Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times. Add the cold, cubed butter and pulse 8-10 times until butter is pea-sized. Transfer the dough to a large mixing bowl, and gradually add the ice water, 1 tablespoon at a time, mixing with your hands until the dough comes together. Knead the dough on a work surface. Wrap in plastic wrap and chill in the refrigerator overnight. Add the blueberries, lemon juice, sugar, salt, and tapioca starch to large bowl and stir to combine. Remove one beet dough disc fr