Fresh Papaya And Kiwi Tart
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Apple jelly||1⁄4 Cup (4 tbs)|
Spread Apricot Preserves over inner surface of cooled tart shell.
Place Apple Jelly in a small saucepan and heat over low heat, stirring often, until it melts.
Peel and slice kiwi into rounds.
Reserve 3 whole rounds, and slice the others into half rounds.
Cut papaya in half lengthwise.
Scoop out seeds, and peel halves.
Slice into 3- to 4-inch pieces, 1/2 inch thick.
Lay papaya slices, like spokes of a wheel, as close together as possible over preserves.
Use half rounds of kiwi to make a border.
Arrange the 3 reserved rounds in the center.
With a pastry brush, brush fruit with Apple Jelly until all pieces are evenly coated.
Remove rim of tart pan, and place tart on serving dish.
Serving size: Complete recipe
Calories 741 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.2%
Saturated Fat 1.6 g7.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 32.2 mg1.3%
Total Carbohydrates 184 g61.4%
Dietary Fiber 12.8 g51.4%
Sugars 130.8 g
Protein 4 g8.9%
Vitamin A 117.6% Vitamin C 690.4%
Calcium 15.3% Iron 4.1%
*Based on a 2000 Calorie diet