This recipe makes a single 10-inch tart or 6 individual tarts. You can assemble the tart(s) without the glaze up to 8 hours ahead. Brush with glaze just before serving. The curd keeps well in a covered container in the refrigerator for up to 10 days. It can also be bottled in sterilized jars for longer storage and gift giving. The pastry recipe yields more than you will need for the kiwifruit tarts. Wrap the remaining pastry dough in plastic wrap and refrigerate for up to 1 week or freeze for up to 6 months.
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