A Healthier Fruit Tart With Almond Pie Crust

A Healthier Fruit Tart With Almond Pie Crust
Kay Quealy - Salt Lake City, UT

Ingredients

For filling:

1 cup yogurt cream (see recipe below)

Mixed fresh fruit, for example: 1 banana, 1 cup grapes, 1 orange (sectioned), 1/2 cup blueberries 

4 Tbsps organic amber agave syrup for glazing

For crust:

1 cup, plus 2 Tbsps organic almond meal

2 sticks organic sweet butter, room temperature1/3 cup organic evaporated cane juice crystals

2 1/2 cups organic barley flour

1/2 cup organic whole-wheat flour

1 organic, free-range egg, beaten

1 tsp organic almond or vanilla extract

For yogurt cream:

1 cup low-fat (2%) Greek Style yogurt, drained

4 Tbsps organic maple syrup

Directions

These occasion-worthy tarts are a great excuse to add agave syrup to your pantry; agave syrup is an all-natural, minimally processed sweetener you can also use for pancakes, waffles, coffee and tea.

Makes two tarts.

Preheat oven to 350°F.

To make tart shells: 

1. Butter two individual tart shells.

2. Using a wooden spoon or the paddle attachment of your mixer, cream together butter and cane juice crystals until just blended. Add almond meal, flours, beaten egg and vanilla or almond extract and mix until well blended.

3. Divide dough in half. Gently press into tart shells. Bake for 25 minutes, or until shells are golden brown. Cool before filling, or freeze for future use.

To make yogurt cream: 

1. Combine yogurt and maple syrup in a small mixing bowl.

2. Refrigerate, covered, until ready to use.

To assemble tarts: 

1. Spread 1/2 cup yogurt cream in each tart crust. Arrange fruits over yogurt cream.

2. Drizzle tarts with agave syrup and chill to set.

Nutrition Information
Per serving: 256 calories; 12 g fat ( 6 g sat, 4 g mono); 32 mg cholesterol; 34 g carbohydrate; 5 g protein; 3 g fiber; 12 mg sodium; 193 mg potassium.