Star-Bulletin Features

Tuesday, March 10, 1998

Aleisha Wood shows off her prize-winning tart. For a copy of all the finalists' recipes, write: Pillsbury Kids Bake-Off Recipes, Foodland Marketing Department, 3536 Harding Ave., Honolulu 96816.

Fruit tart is a smart choice



The bright colors and refreshing flavors of Aleisha Wood's fruit tart captured the eyes and tastebuds of judges in Saturday's Pillsbury Kids Bake-Off.

Aleisha, an 11-year-old from Hokulani Elementary School, bested 29 other finalists to take home the blue ribbon in the Foodland-sponsored event.

Recipes had to make use of Pillsbury ingredients and preparation time was limited to an hour.

Aleisha adapted a Women's Day magazine tart with the use of an apricot glaze. She used refrigerated cookie dough for the bottom crust, then topped it with a cream cheese mixture and a rainbow of fruits.

"I love cooking. It's a lot of fun," she said. What does she enjoy cooking? "Almost anything I have a recipe for."

Aleisha won a $500 savings bond, $50 gift certificate to Hawaiian Island Creations, and a Schilling spice rack and spices. Her school will receive an Apple Computer.

Cookie fruit tart

By Aleisha Wood

1/2 of a 20-ounce roll of refrigerated Pillsbury Sugar Cookie Dough

4 ounces light cream cheese (Neufchatel)

1/4 cup reduced fat sour cream

2 teaspoons sugar

2-1/2 cup fruit:

16 ounces fresh strawberries (sliced)*

1 can mandarin oranges (11 ounces)*

1 cup green grapes

1/2 cup red grapes

1/2 cup fresh blueberries

* If strawberries and/or mandarin oranges are unavailable, 2 kiwi fruit can be used instead.

A little all-purpose flour

Preheat oven to 350 degrees. With lightly floured fingers, pat cookie dough into a 9-inch circle on a non-stick cookie sheet. Bake 12-14 minutes until golden. Place cookie sheet on a wire rack and let cool for 5 minutes. Loosen cookie with a spatula, then slide onto rack to cool completely, (or leave on tray if suitable for serving on).

Meanwhile, mix cream cheese, sour cream and sugar in a small bowl with a wooden spoon until blended. Place cookie on a serving plate (or leave on tray). Spread cream cheese mixture to within 1/2-inch of edge. Arrange fruit on top. Serve or refrigerate up to 2 hours.


° Nicklaus Tanaka, Wailupe Valley Elementary, Seafood pot pie

° Heather Suzui, Trinity Lutheran, Portuguese sausage puffs with avocado dip

° Urara Morioka, St. Mark Lutheran, Urara original Girls Day taco

° Kyle Kiyonaga, Pearl Harbor Elementary, Beef undercover

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