Recipe by Barbara Kobsar | Illustration by Caroline Gould

A sweet shortbread crust, citrus curd cream cheese filling, and sliced kiwifruit make this a winter delight! Try it with strawberries when they are back in season.  
Serves 8–10

For shortbread crust
1 cup butter, room temperature
½ cup powdered sugar
2 tablespoons cornstarch
2 cups all-purpose flour

Preheat oven to 350°.

In a large bowl, cream together butter, sugar, and cornstarch until smooth. With a wooden spoon (or paddle of a stand mixer), stir in flour a little at a time until mixture is too stiff to work with the spoon. Turn onto a floured board and knead lightly. Draw in flour while kneading until dough just begins to crack.

Press dough into the bottom and sides of one 10-inch or three 4-inch tart pans (about ¼-inch thickness). Place tart pans on cookie sheet and bake until lightly browned, 15–18 minutes for 10-inch tart or 8–10 minutes for 4-inch. Remove from oven and cool on a rack.

For filling and topping:
4–6 ounces cream cheese, room temperature
¾ cup lemon or lime curd
3–5 kiwifruit, peeled and thinly sliced
2 tablespoons apricot, pear, or peach jam or pomegranate jelly (optional)

Whip together cream cheese and citrus curd until fluffy. Spread over cooled crust. Top with kiwifruit slices.

Optional: Warm jam or jelly and brush over top of fruit.

Veteran journalist Barbara Kobsar has authored two cookbooks focusing on traditional home-cooked meals using local produce. You’ll find her each week at the Walnut Creek Farmers’ Market selling her Cottage Kitchen jams and jellies made from farmers’ market produce.

Berkeley-based illustrator and musician Caroline H. Gould is a transplant from Brooklyn, New York. She is especially fond of illustrating desserts. carolinehgould.com