Use this basic crust recipe for any tart; feel free to add your favorite spices or other flavorful additions. This makes one 9- or 10-inch crust, or six 4-inch tartlet shells. Prep tips: If you prefer a softer, shortbreadlike crust, substitute an egg yolk for the water. You'll find lauric acid—rich coconut oil in the baking aisle; canola oil makes a fine substitute.
Yogurt Cream Blend
1/2 cup plain low-fat yogurt, 1 teaspoon vanilla extract, and 2 tablespoons honey. Makes 1/2 cup.
Combine 3/4 cup fresh orange juice, 1/4 cup fresh lemon juice, and 3/4 cup honey in a small saucepan. Bring to a boil, stirring constantly. Reduce heat to low; simmer for 20–25 minutes. Skim off foam. Refrigerate; warm before brushing or spritzing onto tarts. Makes 1 1/4 cups.