Recipe courtesy of Deanna Segrave-Daly on behalf of the FMI Foundation
1 cup all-purpose flour
1/4 cup whole-wheat pastry flour
1/2 cup sugar
1 tablespoon half-and-half or cream
1/8 teaspoon almond extract or 1/4 teaspoon vanilla extract
6 tablespoons unsalted butter, thinly sliced
2 teaspoons turbinado or powdered sugar (optional)
Preheat oven to 350 F.
To make crust, beat together flours, sugar, egg, half-and-half and almond extract. Add butter slices and mix together until sticky ball of dough forms. Refrigerate 30-60 minutes.
On heavily floured surface, knead dough a few times and roll out to fit greased 10-inch tart pan.
Carefully spread dough into tart pan and bake 15-20 minutes, or until tart starts to turn golden brown. Remove from oven and cool.
Dust crust with cornstarch to help fruit stick to crust. Arrange strawberries, kiwi, banana and blueberries on top of crust; sprinkle with sugar, if desired.