I searched the internet, high and low for a crust to a fruit tart that would offer a crust unlike a traditional pie, nor a sugar cookie laden with fat and sugar. I simply wanted something that wouldn't negate from the wonderful flavor of all that fresh fruit on top. After much searching, I didn't come up with much of anything so I took the powers of creation into my own hands. It's basically a half whole wheat crust with less butter, no nasty shortening, and a touch of sweetness and lemon. I'm not going to lie, it was just ok, but usually things are never perfect the first time. And since I'm a perfectionist when I do it again, I will tweak it as follows:
Crust:
3/4 cup all purpose flour
2/3 cup whole wheat flour
3 tbsp powdered sugar
5-6 tbps cold butter
2-3 tbsp ice water
1/4-1/2 tsp salt
touch of vanilla and cinnamon
Mix all the dry ingredients, cut in cold butter until mixture resembles course crumbs. Slowly add just enough ice water until dough holds together. Refrigerate 15-30 minutes before rolling out. Roll out in a pie or tart pan, bake at 375 degrees for 15-20 minutes, until light golden brown.
Filling, there are a few options based on preference and healthy factors:
Healthiest, yogurt (6 oz cup should do)
Richer, 4-6 oz light whipped cream cheese with a few tbsp powdered sugar and touch lemon juice
Lighter and sweeter, any type of custard or pudding
Topping:
Fruit, fruit, and more fruit.
And if you don't own a tart pan don't despair. I only had a pie dish but this just gave me more room for the best part, the fruit.
