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1/3 cup whole wheat flour
1/3 cup all-purpose flour
1 tablespoon plus 2 teaspoons sugar
3 tablespoons butter, cold
2 tablespoons ice water
1 teaspoons cornstarch
1/2 cup orange juice
1 kiwi, peeled and sliced
3/4 cup thinly sliced bananas
1 cup thinly sliced strawberries
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1) For the crust, combine flours and 1 tablespoon of the sugar. With a pastry beater or in a food processor, cut in butter until the mixture resembles coarse crumbs. Sprinkle with ice water and toss until crumbly. Form dough into a ball, then flatten into a disc. Cover with plastic wrap and refrigerate 15 minutes.
2) Preheat oven to 400˚F.
3) On a floured surface, roll dough out into a 10-inch circle. Transfer circle to an ungreased baking sheet by draping the dough over the rolling pin so it doesn’t break. Use a fork to crimp the edge of the dough. Prick all over with the tines.
4) Bake crust for 12–15 minutes or until lightly browned. Cool on a rack.
5) For glaze, combine 2 teaspoons sugar and cornstarch. Stir in orange juice. In a small, nonreactive saucepan, cook the mixture until thickened and bubbly, stirring frequently. Remove from heat; cool.
6) Place crust on a serving plate. Arrange kiwi fruit in the center, the bananas around the kiwi, and the strawberries around the bananas. Spoon glaze over fruit. Chill 1 hour.
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