For July, our Tuesdays with Dorie group will be baking up two delicious tarts…one sweet and one savory. First up is this berry filled Baked Yogurt Tart from contributing baker, Leslie Mackie. The hardest part of this recipe was deciding what pan to use….my 9 inch cake pan was too deep, my favorite pie plate too funky. I settled on a tart pan, knowing I’d probably have some extra filling. I could have made TWO of these babies.
Besides having to deal with my nemesis, the dreaded pie crust, this tart was a snap to whip up. The flaky crust in Baking with Julia performed beautifully…whew. After it was blind baked (baked without filling; weighted down with pie weights or even dried beans to avoid the middle from puffing up) and cooled, a filling of eggs, sugar, loads of vanilla, yogurt and flour was poured into the crust. The slightly tangy filling reminded me of cheesecake batter, but not quite as sweet…oh, boy. Berries were to be scattered over the filling…but I’m more of an organized, composed sort of gal…and I arranged blueberries, blackberries and raspberries in a circular pattern. A ring of of roasted almonds completed the topping. The tart was baked, cooled, then dusted with powdered sugar to serve. Since Independence Day is in a couple days, I think this would be a perfect dessert for the holiday…a tart in its red, whitish and blue glory!!!
But be forewarned…this tart tastes best on the day it’s made. And our family could not finish it before the quality deteriorated. Well, there was homemade hot fudge sauce in the fridge. Chocolate trumps fruit around here.
The recipe can be found here.