Fresh Strawberry Tart

INGREDIENTS

INSTRUCTIONS

2
If you really want to wow your valentine, try giving this delectable
heart-shaped tart. You'd never guess it's both sugar-free and low in
fat. You can also serve it with a scoop of frozen yogurt.  Crust: In
large bowl, mix both flours, cinnamon and salt. Gradually  add oil,
tossing mixture with a fork until it is crumbly. Stirring  with a fork,
add milk until the mixture comes together to form a  ball. Shape into
small disk.  Preheat oven to 400F. Roll out dough between two sheets of
wax paper  to a large circle and /4 inch thick. Remove top sheet of
paper and  invert dough, without stretching it, into a 9 or 91/2-inch
heart-shaped tart pan with a removable bottom. Carefully peel off top
piece of wax paper. Fit dough along bottom and up sides of tart pan
and trim edges.  Loosely line tart with foil, and fill with dried beans
or pie  weights. Bake 15 minutes. Remove foil and beans and bake 15
minutes  more or until golden brown. Remove to wire rack and let cool.
In small saucepan, combine fruit spread and juice. Cook over low heat,
stirring often, until melted. Brush about half the glaze over bottom
of cooled tart. Arrange sliced berries in tart and brush remaining
glaze over berries.  NOTE: If you cannot find almond flour, use 1/4 cup
ground toasted  natural almonds mixed with /4 cup whole wheat flour.
PER SERVING: 275 CAL.; 4G PROT.; 13G TOTAL FAT (1G SAT. FAT); 360
CARB.; 0 CHOL.; 124MG SOD.; 2G FIBER  Recipe by: Vegetarian Times
Magazine, February 1999, page 66  Converted by MM_Buster v2.0l.

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