Pinwheel Fruit Tart


  • 2 kiwi fruits, peeled and sliced

  • 1 pint raspberries, and/or blackberries

  • 3-4 medium strawberries, cut in half

  • 9-in pre baked Sweet Buttery Tart Crust

  • 1.5 c Pastry Cream

  • 3 Tbsp Red Currant (or ?Strawberry) Jelly

  • 1 Tbsp. Rasberry Liqueur


  1. Spread Pastry Cream in Tart Shell

  2. Arrange fruit in pinwheel whorl pattern (strawberries cut side down) on top of cream.

  3. Whisk jelly and liqueur over medium heat until smooth. While still warm, brush glaze over top of fruit.

  4. Chill and serve within 2-3 hours