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Peach And Blueberry Tart With Pecan Crust

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Ingredients

CRUST:

1 cup pecan halves

1 cup whole wheat pastry flour

2 teaspoons freshly grated lemon zest

1/8 teaspoon salt

1 egg white, beaten

2 tablespoons canola oil

2 tablespoons cold water

FILLING:

3/4 cup all-fruit peach preserves

1 1/2 tablespoons cornstarch

1 1/4 pounds ripe but firm peaches, sliced

3/4 cup fresh blueberries

TOPPING:

1 cup fat-free greek-style yogurt

3 tablespoons wildflower honey

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