Fresh Strawberry Tart for 6

1-1/2 cup AP flour
2 tsp sugar
1-1/2 tsp grated orange rind
dash of salt
6 tbs margarine
3 tbs cold water
1 cup lemon low-fat yogurt
1 pt. Fresh strawberries, washed, hulled, and sliced
cup low sugar strawberry spread, melted
Fresh Mint sprigs


Pastry shell
Combine AP flour, sugar, grated rind, and salt in bowl.
Cut in margarine with a pastry blender until it resembles coarse meal.
Sprinkle cold water evenly over surface of flour mixture and blend until dry ingredients are moistened, shape into disc and chill until workable. (the disc is a much better working shape.  The often used ball shape takes longer to get cold throughout and is harder to shape into the flat pizza shape needed for making the pie or tart.  The disc is already flat and because of this chills throughout quickly and evenly)
When the dough is workable roll out and place inside a 8 inch tart pan coated with cooking spray.  Prick with a fork. Blind bake at 375 for approx. 15 minutes or until lightly browned.
Remove the tart shell from oven and let cool in pan on wire rack.

Fill tart shell with yogurt, spreading evenly.
Arrange strawberry slices over yogurt.  Brush with melted strawberry spread.  Garnish with fresh mint.