DAILY SPECIALS RECIPES
with fork. Push moistened pastry to side of
bowl. Repeat, using2
tablespoon
water at a
time, until all is moistened. Form pastry in a
ball. (Dough maybe wrapped and chilled up
to 24 hours. Let stand at room temperature
about 30 minutes or until easy to roll.)
3.
Divide pastry in six equal portions. On
lightly floured surface roll each portion to a
6
-inch circle. Place on prepared baking sheet,
leaving 1 inch between pastry rounds (some
pastry may hangover edge of pan).
4 .
Spoon spreadable fruit on pastry; spread to
make 2-inch circle. Top with plums and
berries, leaving 2 inches of pastry edge. Fold
and pleat pastiy over filling. See “How to make
free-form tarts,”
right.
Use spatula to evenly
space tarts on pan. Brush crust with milk.
5.
Bake 30 to 35 minutes or until filling is
bubbly and fruit is tender, covering tarts with
foil the last 10 minutes of baking. Cool slightly
on baking sheet on rack. Sprinkle cheese and
drizzle honey. Serve warm.
M AKES 6 SERVINGS.
EACH SER VIN G
389
cal,
21
g fat (6gsat.fat
),
2 0
mg
choi,
252
m g sodium,
4 9
gcarbo,
7
gfiber, 6gpro.
D a ily Values: 8 % vit.A ,
18
% vit. C ,
3
% calcium ,
1 0 % iron.
REACH FOR WHOLE
WHEAT
Balanceyour sweet tooth with
yo u r desire to eat well by looking
for little ways to make desserts
m ore healthful. Make w holesom e
pastries by using whole wheat
flo ur and a m ixof canolaoil and
butter (for less saturated fat).
Fresh fruits are naturally sweet
and dense with fiber and
nutrients. Use seasonal fruits for
tarts, or drizzle with a little honey
and serve with low-fat frozen
yogurt or sorbet.
how to make
free-form tarts
For fuss-free rolling, make
mini tarts. Flatten slightly
with your hand then roll
with a flour-dusted rolling
pin or glass. Slip onto a
rimmed parchment-lined
baking pan. Fill the tarts,
then fold the edges around
the fruit, crimping and
pleating as you go.
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A t r a d i t i o n o f- b e in g n o n - t r a d i t i o n a l .
