Simple to Make Kiwi Puff Pastry Tarts
The kids were informing me of the various things their classmates bring to school in their lunch sacks, and after I was incredulous over the lychee, they convinced me one brought kiwi. Not sliced up in a Tupperware. Just whole. Fuzzy skin and all. Now, I know there are some packaged kiwi at the grocery market that come with a little spoon/knife that allows you to cut it in half and spoon out little bits. I am just skeptical of the children’s dexterity when it comes to achieving this. Any time I eat a kiwi by spooning the flesh straight out of the peel, I always break through and get juice all over myself. If a middle aged woman cannot eat this way without making a sticky mess, I assume a child at the lunch table is much the same.
I convinced my kids our kiwis were better off at home in our kitchen. They were also a bit wilted looking, so it was time to put them to work in a baked good before they became compost or chicken treats. And that is how we came to make kiwi pastries on a random Saturday afternoon.
Kiwi Pastry Tarts
- 1 sheet puff pastry just thawed
- 3 kiwi fruits peeled and sliced
- 1 egg
- 1 tablespoon water
- 3 tablespoons sugar
Preheat oven to 350°F.
Flour your flat surface. Keep the dough in a square shape, but roll dough out to thin it out a bit.
Cut the pastry sheet into square quarters. Slice the four corners of the square, as well as the edges so that each square has 8 dough flaps to fold over.
Place on a baking tray covered in parchment paper.
Arrange kiwi slices on dough evenly over pastry squares. Each square should fit about five kiwi slices. Sprinkle a bit of sugar over the fruit.
Make sure there is an inch and a half of edge remaining.
Crack your egg and whisk it in bowl with a tablespoon of water.
Using a basting brush, dab egg on edge of each dough flap.
Fold over pastry corners one over the next until all flaps are folded making a shallow bowl around the kiwi.
Brush the rest of the pastry with a bit of egg and sprinkle with sugar.
Bake in preheated oven for 12-15 minutes or until pastry is golden around the edges begin toasting.
Remove from oven.
A few tips:
Baking will make your kiwi slices lose a bit of color. If you care about the color for presentation, you can brush it with a bit of lemon juice before placing it on the dough. The acid helps preserve the color. Personally, I find kiwi already rather sour, so I just leave it.
Kiwi is very tart, so it pairs well with sweet peaches or cream cheese. You could even try a dollop of sour cream on top of these pastries.
