1. To make the dough, in the bowl of a food processor fitted with a steel blade, pulse the flour, cornmeal, sugar, and salt to combine. Add the butter and pulse until it resembles small pebbles. Add the yogurt and 2 tablespoons of the water and pulse just until the dough forms a ball; do not over mix. The dough should stick together when pinched, if it’s too dry add up to 1 more tablespoon of water. Turn the dough onto a piece of plastic wrap, press it into a flat disk, and refrigerate for 25 minutes, or up to 3 days. If refrigerated for a long time, let it sit at room temperature for 10 minutes to become more pliable before rolling out the dough.
2. Line a baking sheet with baking paper or a silicon mat; set aside. To roll out the dough, on a separate piece of baking paper, divide the dough into 2 equal parts. Working with one piece at a time, roll out into a thin 11-inch (28-cm) round. Transfer the round to the baking sheet. Repeat with the remaining piece of dough, and refrigerate the dough while you make the filling. If your rounds do not fit on one baking sheet, you may need to use two, or bake them one at a time.
3. To make the peach-blueberry filling, combine all of the filling ingredients in a bowl and mix gently until well combined; set aside.
4. Center an oven rack, and preheat the oven to 400°F (200°C). Remove the dough rounds from the refrigerator and let them sit at room temperature for 5 minutes. (Note: Thawing will prevent cracking when you fold the edges.) Mound the filling in the center of the dough, and then spread it out to within 3 inches (7.5 cm) of the edges. Carefully fold over the edge to create a 2-inch (5-cm) rim around the tart. Pleat the dough as your fold it. Brush the dough with water and sprinkle it with a bit of sugar (about ½ teaspoon per tart). Bake for about 35 to 40 minutes, or until the tarts are light golden and the fruit filling bubbles. Transfer to a rack and cool slightly before slicing.

Cooking Note: To make an apple-blueberry tart, use the following filling ingredients and follow Step #3. The baking time for the apple tarts will be about 40 minutes. The filling should be bubbly and the curst golden brown when done.

Optional Apple-Blueberry Filling

• 1 ½ cups (225 g) fresh blueberries
• 12 ounces (360 g) Granny Smith apples, peeled and thinly sliced
• ½ cup (115 g) sugar
• ¾ teaspoon cinnamon
• 3 tablespoons unbleached all-purpose flour

242 Calories In
Protein: 3 g; Carbohydrates: 42 g; Fat: 7 g; Fiber: 2 g; Sodium: 11 mg; Diabetic Exchange: 1 Starch, 2 Fruit, 1 Fat

242 Calories Out
Women: Walk: 59 minutes; Jog: 28 minutes
Men: Walk: 49 minutes; Jog: 23 minutes*