Fresh Fruit Tart

I made this last night, and it was fantastic. With so much fresh fruit in season, it is a great time to eating lots of fruit. I am including the crust recipe that came with the recipe, but I have my own crust recipe I use for everything, as it always turns out perfect. If you would like a copy of it, let me know. I also grind my own whole wheat flour, it is courser than commercial, and I like the texture it gives crust -- gives it a earthy, nutty flavor that can't be matched with what you purchase. Even the commercial wheat flours work well, and still give a nice texture. My favorite brand of commerical flour is 'King Arthur', for those times when I do have to use store bought. I also used a fresh orange to make the juice, so much better.

Ingredients:

1/3 cup whole wheat flour

1/3 cup all-purpose flour

1 tablespoon sugar

3 tablespoons margarine or butter

4-5 teaspoons ice water

2 teaspoons sugar

1 teaspoon cornstarch

1/4 teaspoon ground ginger

1/2 cup orange juice (I used fresh squeezed orange juice, it is so much tastier)

1 kiwifruit, peeled and sliced

1/2 papaya, peeled, seeded, and thinly sliced (I used mango this time)

1 cup fresh berries of choice

For crust, combine the whole wheat flour, all-purpose flour, and the 1 tbls. sugar. Using a pasty blender, cut in margarine or butter until mixture resembles coarse crumbs. Sprinkle with 4 teaspoons ice water; toss until crumbly, sprinkling with the remaining ice water if necessary. Form dough into a circle on waxed paper cover with another sheet of waxed paper. Roll into a 10-inch circle. Remove top sheet of waxed paper; invert dough onto an uncreased baking sheet. Remove remaining waxed paper. Crimp crust edge. Prick crust with a fork. Bake crust in a 400 degree oven for 12-15 min. or until lightly browned. Cool. Meanwhile, for glaze, in a small sauce pan combine the 2 teaspoons sugar, the cornstarch, and ginger. Stir in the orange juice. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool. Place crust on a serving plate. Arrange fruit on crust. Spoon glaze over fruit. Serve immediately or cover and refrigerate for up to 1 hour. Serves 6

157 Calories

6 g total fat

0 mg cholesterol

71 mg sodium

24 g carbohydrate

3 g fiber

2 g protein