Serves 8 / 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.
Crust 4 tablespoons unsalted butter, room temperature 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 freshly grated lemon zest 6-8 large strawberries, halved 3/4 cup blackberries 3/4 cup raspberries 1/3 cup blueberries
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.