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Serves 8 / Ingredient tip: Many chefs recommend using currant jam when working with berries, but you can also use apricot or peach jam.

Crust

4 tablespoons unsalted butter, room temperature

¹/4 cup natural cane sugar ¹/8 teaspoon salt

1 egg

¹/2 cup whole-wheat pastry flour ¹/2 cup all-purpose flour

Filling

¹/4 cup all-fruit preserves

1 6-ounce carton low-fat vanilla yogurt

1 tablespoon powdered sugar

¹/2 teaspoon freshly grated lemon zest

6– 8 large strawberries, stemmed and halved ³/4 cup blackberries

³/4 cup raspberries ¹/3 cup blueberries

1. In a mixer, beat butter with sugar and salt until smooth. Add egg; blend. Add flours and mix until just blended. Shape into a flat disc and wrap in plastic. Refrigerate for at least 2 hours.

2. Remove dough from refrigerator; let stand for 10 minutes. Lightly flour the dough, a working surface, and a rolling pin. Roll dough into a 12-inch circle, about ¹/8-inch thick. Fit dough snugly into a 9-inch tart pan with a removable bottom, pressing against the pan bottom and up the sides; trim any overhang. Cover with plastic and refrigerate for an additional 30 minutes, or overnight.

3. Preheat oven to 350º. Unwrap tart shell and bake for 8 minutes, then remove from oven. If sides are collapsing, gently press back into place; prick any air bubbles to deflate. Return shell to oven and bake until golden brown, about 12 more minutes. Let cool on a wire rack, then remove pan sides.

4. Heat preserves in a small saucepan until melted. With a pastry brush, coat crust with preserves. Let dry for 45 minutes. In a small bowl, combine yogurt, powdered sugar, and zest. Spread over crust. Arrange fruit over yogurt layer.