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Lilikoi Now at Kauai Farmers Markets

Passion fruit and Meyer lemon tart is perfect for the Hawaiian holiday table. Photo by Daniel Lane.

Passion fruit and Meyer lemon tart is perfect for the Hawaiian holiday table. Photo by Daniel Lane.

Passion fruit and Meyer lemon tart is perfect for the Hawaiian holiday table. Photo by Daniel Lane.


Passion fruit, or lilikoi as it’s called in Hawaii, is making a second appearance at Kauai farmers markets. Juice from the tart and sweet fruit makes an excellent substitution for citrus, or a happy marriage. I’ve combined the two in this this recipe from Bon Appetit magazine, which I used as a springboard to make the following tart. The dessert is perfect for a Hawaiian holiday table and the press-in crust makes it easy to make. Buttery shortbread holds a rich and creamy custard and extra salt in the crust creates a balance between bitter lemon peel and sweet filling. Meyer lemon mellows the bright flavors of passion fruit resulting in a smooth finish.

Passion fruit and Myer Lemon Tart

Crust
Nonstick vegetable oil spray
1 3/4 cups all-purpose flour
2 tablespoons cornstarch
1 1/4 teaspoons kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature, cut into 1-inch pieces
2/3 cup powdered sugar
Filling
1 Meyer lemon or thin-skinned regular lemon
3/4 cup sugar
3 tablespoons honey
3 large eggs
2 large egg yolks
1/4 cup all-purpose flour
2 teaspoons cornstarch
1/4 teaspoon kosher salt
1/3 cup fresh Meyer lemon juice
1/3 cup fresh passion fruit juice
Preparation
Coat a 9-inch-diameter springform pan with nonstick spray. Whisk flour, cornstarch, and salt in a small bowl; set aside. Place butter and powdered sugar in a food processor. Pulse until mixture is smooth. Add dry ingredients to food processor and pulse until mixture resembles medium-size pebbles (dough will not come together completely). Transfer dough to prepared pan. Using your fingers, press dough evenly onto bottom and 1 1/2 inches up sides of pan. Do Ahead: Crust can be prepared 1 day ahead. Cover and chill.
Using a mandoline, slice lemon into paper-thin rounds. Remove seeds. (If using a regular lemon, blanch slices in boiling water for 4 minutes, drain, and let cool before proceeding). Mix sugar and honey in a medium bowl. Add lemon slices and toss to coat. Let sit until lemon is softened and sugar is liquified. Do Ahead: Lemon slice mixture can be made 1 day ahead. Cover and chill.
Place rack in upper third of oven; preheat to 325°. Bake crust until center is firm to the touch and edges are beginning to turn golden brown, 40-45 minutes. When crust is almost done baking, whisk eggs and egg yolks in a medium bowl to blend. Whisk flour, cornstarch, and salt in a small bowl; add to egg mixture and whisk to combine. Whisk in lemon and passion fruit juice. Add lemon slice mixture; mix gently to combine.
Pour filling into hot crust. Bake until filling is set and slightly puffed around edges, 50-55 minutes. Transfer pan to a wire rack; let cool completely. Chill for at least 4 hours, then unmold. Serve cold. Do Ahead: Tart can be made 2 days ahead. Cover and keep chilled.
Read “An Abundance of Passionfruit” to learn how to extract juice, or take our farmers market tour to meet farmers and sample passion fruit as well as other exotic fruit. Our tours make excellent holiday (or birthday, or anniversary) gifts and now is the time to reserve one. Book a tour and receive a 10 percent discount by entering ALOHA2015. Our holiday special expires 12/31/15 and applies to any tour in 2015 and 2016.
Happy holidays from the Tasting Kauai ohana!

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