Summer Berry Tart
  • 4tablespoons unsalted butter, room temp
  • 1/4cup natural cane sugar
  • 1/8teaspoon salt
  • 1 egg
  • 1/2cup whole-wheat pastry flour
  • 1/2cup all-purpose flour
  • 1/4cup all-fruit preservescurrant, apricot, or a mixture
  • 1(6-ounce) carton low-fat vanilla yogurt
  • 1tablespoon powdered sugar
  • 1/2teaspoon fresh lemon zest
  • 6-8large strawberries, halved
  • 3/4cup blackberries
  • 3/4cup raspberries
  • 1/3cup 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.
Recipe Notes
Nutrition Facts
Summer Berry Tart
Amount Per Serving
Calories 202
% Daily Value*
Cholesterol 43mg 14%
Sodium 63mg 3%
Total Carbohydrates 31g 10%
Dietary Fiber 3g 12%
Protein 4g 8%
* Percent Daily Values are based on a 2000 calorie diet.

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