Mixed Berry Tart

-CRUST-
1 c Unbleached flour
1/3 c Whole wheat pastry flour
1/3 c Canola oil
3 tb Sugar
1/2 ts Baking powder
1 pn Salt
3 tb Ice water; up to 4
Berry sauce
3 c Whole berries; 3 varieties:
Strawberries or raspberries
-or; hulled
Blueberries or blackberries
1/3 c Apple jelly
12 SERVINGS LACTO

This dessert has the look and flavor of a free-standing bakery tart,
complete with pastry cream. If using strawberries and blackberries, choose
ones that are uniform in size.

Pastry cream: In medium saucepan, whisk together 11/2 cups milk, sugar and
salt.

Put flour into small bowl. Add remaining 1/2 cup milk little by little,
stirring to make a smooth paste. Press paste through sieve with wooden
spoon into saucepan with milk-sugar mixture. Add vanilla and orange oil or
extract. Stirring constantly, bring to a boil over medium heat. Continue
cooking and stirring 6 minutes longer. Scrape into bowl using spatula.
Place plastic film directly on top and chill 4 to 6 hours. (Makes 2 cups.)

Crust: In food processor, combine flours, oil, sugar, baking powder and
salt. With motor running, add ice water by the tablespoonful and process
just until dough comes together, about 4 minutes.

Turn dough out on work surface and briefly knead into a ball. Wrap and
chill in refrigerator about 1 hour.

Preheat oven to 375 degrees. Coat 9-inch tart pan with nonstick cooking
spray. Place two 15-inch lengths of wax paper on counter, overlapping in
middle. Place dough in middle. Cover with two additional sheets of
overlapping wax paper. Roll dough out into 13. to 14-inch circle about
1/8 inch thick.

Carefully peel wax paper from top and transfer dough to tart pan. Ease
dough into pan, pat evenly and press edges into sides of pan. Press with
tines of fork around top of crust to make decorative design.

Prick bottom of dough at 1 inch intervals with fork. Bake until crust is
golden and edges begin to shrink from sides of pan, 15 to 18 minutes.
Remove to wire rack and let cool. Remove side of pan and slide crust onto
serving plate using spatula.

Spread cooled pastry cream evenly into baked tart shell. Arrange berries in
concentric rings over pastry cream, larger berries should be outside,
smaller berries toward center.

Heat apple jelly in small nonaluminum saucepan until melted, whisking to
make smooth. With pastry brush, dab and brush apple jelly over tops of
berries. To serve, slice with serrated knife into 12 equal pieces.

PER SERVING: 199 CAL.; 4G PROT.; 7G TOTAL FAT (1G SAT. FAT) 30G CARS.; 5MG
CHOL.; 23MG SOD.; 2G FIBER.