Renny Darling's

 

The Moderation Diet

Desserts
(Numbers in parentheses indicate calorie value.)

 

Crisp Cookie Crust for Fruit Tarts (92), 238

This is a virtuous crust, a bit on the crisp side, but with only 4 tablespoons of butter it can be considered fabulous. The dough spreads easily with the fingertips. It is a thin and lovely base for fresh or cooked fruits.

1 cup flour
1 tablespoon sugar
4 tablespoons butter
2 teaspoons grated lemon peel

1 egg
2 teaspoons water

In the bowl of a food processor, blend together first 4 ingredients until the butter is evenly distributed. Beat together egg and water until blended, add all at once, and process mixture for 4 or 5 pulses or until egg is distributed and mixture is crumbly. Do not overprocess or crust will toughen up.

Press dough on the bottom and a little up the sides of a greased 10-inch tart pan with a removable bottom. Bake at 350-degrees for 20 minutes, or until crust is lightly browned. Serves 10.

(About 92 calories per serving)

238

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