This was originally called Blueberry/Kiwi Flan. It is really a Tart and not what I would call a Flan. And, I use whatever fruits are in season arranged in a pattern on the top. Also, the crust makes 2 bottoms. I save a 12” pizza box in which to freeze the second crust.

Note: This recipe was originally printed in A Taste of Country, and submitted by Pollie Malone, Ames Iowa. And, the photograph is from the magazine.

BLUEBERRY/KIWI (FRUIT) TART

Yield: 16-20 servings

CRUST (makes 2 - 12 “ bottoms)

1/2 cup granulated sugar

1/2 cup confectioner’s sugar

1/2 cup butter

1/2 cup vegetable oil

1 egg

2 cups plus 2 Tablespoons flour

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1/2 teaspoon vanilla

CREAM CHEESE FILLING (enough for only one crust)

1 package (8 ounces) good quality cream cheese

1/3 cup white sugar

1 teaspoon vanilla

FRUIT LAYER (1 crust)

(what the recipe calles for, but you can use whatever fruit is available)

3 cups washed and drained blueberries

2 kiwifruit, peeled and sliced

CITRUS GLAZE (1 crust)

1/2 cup water

1/2 cup orange juice

2 tablespoon lemon juice

1/4 cup granulated sugar

1 tablespoon cornstarch

Mix crust ingredients together until well mixed. (If desired you can substitute store-bought refrigerated sugar cookie dough.) Grease 2 12-inch tart pans with removeable bottoms (or pizza pans). Divide dough evenly in pans; flatten with hands, dusting with flour if necessary. Built up a slight rim around the edges. Bake at 350º F for 10-12 minutes or until crust is golden brown. Cool. Carefully remove one crust to round platter, (freeze the other crust for later use).

Cream together cheese filling ingreients; spread on cooled crust.

Arrange fruit on top of filling in a decorative pattern (other fruits such as strawberries, berries, peaches, pineapple, etc. may also be used.) Refrigerate.

Make glaze by combining all ingredients in saucepan; bring to boil. Boil 1 minute; cool. Spread evenly over fruit layer; refrigerate until serving.