I'm challenging myself during Junebug Days to make a dish every week to go along with that week's color. I had a little trouble coming up with a teal-colored dish without doing something unnatural like Jello pistachio pudding (which we used to eat on a regular basis, admittedly). These days we try to eat real food most of the time.
When I realized that something blue and green would do the trick, I knew exactly what to do.
Blueberry Kiwi Tart with Apricot Glaze
adapted from the Ultimate Southern Living Cookbook
1 1/2 c all-purpose flour
1/2 c sugar
1/2 c butter, softened
1/3 cup slivered almonds, ground
1 egg yolk
1 t almond extract
1 t vanilla extract
8 oz cream cheese, softened
3 T orange juice
3 T sugar
1/2 c apricot or peach jam
1 T butter
1 T lemon juice
1 T amaretto
2 fresh kiwis, sliced
1/3 c fresh blueberries
Mix the first four ingredients until well blended. Add egg yolk and extracts and form dough. Press dough firmly into bottom of 11-inch tart pan and up sides. Bake for 15 minutes at 375 degrees or until golden. Cool on wire rack. Blend the cream cheese and next 2 ingredients until smooth. When the crust is cool, spread filling into the bottom of the crust evenly. Place in refrigerator to stay cool while making the glaze.
In a small saucepan, mix the jam, lemon juice, butter and amaretto (or extract) over low heat until the butter is melted and all is well blended--about two minutes. Set aside to cool. Layer the fruit on top of the cream cheese. Brush the cooled glaze over the fruit. Place tart in the refrigerator to keep cool until serving.
It was good, people. See how we yummed it right up?
This is the last day of Teal Week, so if you had planned to send me a picture of something tealish, you'd best get to sending! I can't wait to see who gets the teal goodies!