Delicious Living
Ingredients
  • CRUST
  • 4 tablespoons unsalted butter, room temp
  • 1/4 cup natural cane sugar
  • 1/8 teaspoon salt
  • 1 egg
  • 1/2 cup whole-wheat pastry flour
  • 1/2 cup all-purpose flour
  • FILLING
  • 1/4 cup all-fruit preserves (currant, apricot, or a mixture)
  • 1 (6-ounce) carton low-fat vanilla yogurt
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon fresh lemon zest
  • 6-8 large strawberries, halved
  • 3/4 cup blackberries
  • 3/4 cup raspberries
  • 1/3 cup blueberries

Summer Berry Tart

Melissa B. Williams | Delicious Living
  • Serves: 8 people

 

This can be assembled up to half a day in advance but is best eaten within a few days. Ingredient tip: Many chefs recommend using currant jam when working with berries, but you can also use apricot or peach jam, or a blend. Serving tip: Excellent when accompanied by caramel-swirl frozen yogurt.

 

 

Directions
  1. With a mixer, beat butter with sugar and salt on medium speed until smooth. Add egg; blend. Add flours and mix until just blended. Shape into a flat disc and wrap in plastic. Refrigerate for at least 2 hours.
  2. Remove dough from refrigerator; let rest for 10 minutes. Lightly flour the dough, a working surface, and a rolling pin. Roll dough into a 12-inch circle, about 1/8-inch thick. Fit dough snugly into a 9-inch tart pan with a removable bottom, pressing against the pan bottom and up the sides; trim any overhang. Cover with plastic and refrigerate for an additional 30 minutes, or overnight.
  3. Preheat oven to 350°. Unwrap tart shell and bake for 8 minutes, then remove from oven. If sides are collapsing, gently press back into place; prick any air bubbles to deflate. Return shell to oven and bake until golden brown, about 12 more minutes. Let cool on a wire rack, then remove from pan.
  4. Heat preserves in a small saucepan until melted. With a pastry brush, coat crust with preserves. Let dry for 45 minutes. In a small bowl, combine yogurt, powdered sugar, and lemon zest. Spread over crust. Arrange fruit over yogurt layer.

PER SERVING: 202 cal, 31% fat cal, 7g fat, 4g sat fat, 43mg chol, 4g protein, 31g carb, 3g fiber, 63mg sodium

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