Greek Yogurt Fruit Tart Food

JULIA CHILD'S BAKED YOGURT TART

Julia Child's Baked Yogurt Tart image

A simple, delicious tart made with fresh fruit and yogurt. I have used frozen pie shells & frozen puff pastry with equal success in this. It is delicious with vanilla flavored yogurt and pure vanilla extract! The cook time does not include the cooling times.

Provided by LoriLou

Categories Tarts

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

pie dough, well chilled (or pastry, enough to line a 9" round cake pan or 9" round springform pan, at least 1 1/2" deep; a 10)
3 large eggs
3/4 cup sugar
2 cups plain nonfat yogurt
2 tablespoons pure vanilla extract
3/4 cup all-purpose flour
1 1/2 cups nectarines or 1 1/2 cups stone fruit
1/3 cup coarsley chopped toasted almond
confectioners' sugar, for dusting

Steps:

Working on a lightly floured surface, roll dough into a 12" circle 1/8 to 1/4" thick; Fit into the pan, pressing against bottom and up the sides; Trim to 1/2" and crimp edges; Chill about 30 minute.
Fit a round of parchment or wax paper or aluminum foil into bottom of the crust, fill with dried beans, rice or pie weights; Blind bake crust 20-25 minutes in a 400* oven, until set and lightly browned.
Remove weights and liner; Cool to room temperature on a rack and lower oven to 325*.
Beat the eggs and sugar together until they thicken slightly and turn pale, 2-3 minutes.
Fold in yogurt and vanilla, mix just until blended.
Gradually add the flour through a sifter, folding it in gently.
Pour the yogurt filling into the cooled tart shell, smoothing the top; the filling will only come about 2/3's of the way to the top.
Scatter the fruit over the top of the tart; it will push the filling to the top of the crust.
Sprinkle with chopped nuts around the edge of the tart.
Place tart on jelly roll pan to catch drips and bake for 35-40 minutes, or until top is golden; Transfer to rack and cool to room temperature.
Unmold tart; Serve at room temperature, or chilled if desired; sprinkle with confectioner's sugar.
Serve the same day as baked; cover and refrigerate.

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WET INGREDIENTS: In a small bowl, stir together the 1/2 cup + 1 tablespoon almond butter and 1/4 cup honey. Add the 1 teaspoon vanilla extract and 1/8 teaspoon fine sea salt. Stir until smooth.
OAT FLOUR: Add old fashioned oats to a blender or food processor. Pulse or blend until the oats resemble flour with no big chunks of oats. Remove from the blender and measure (measure AFTER being blended).
DRY INGREDIENTS: Add the 1/2 cup Rice Krispies cereal, 1/4 cup oat flour, and 1/2 cup old fashioned oats to the wet ingredients. Gently stir until combined and let stand to absorb the liquid and soften the oats for about 5-10 minutes. While it's sitting, begin prepping the fruit by washing and thoroughly drying(slice or chop as needed).
FINISH TART SHELLS: If the mixture is too wet, add in some more oat flour and if it's too dry, add a bit more almond butter or honey. Form balls with the dough, compressing the dough in your hand tightly. Once you have a ball shape, press your thumb in the middle of the ball and then gently form a tart shell by pinching the edges of the shell. Place shells on a plate or tray lined with parchment (they'll stick a little without the parchment paper).

Greek Yogurt Fruit Tart Food

JULIA CHILD'S BAKED YOGURT TART

A simple, delicious tart made with fresh fruit and yogurt. I have used frozen pie shells & frozen puff pastry with equal success in this. It is delicious with vanilla flavored yogurt and pure vanilla extract! The cook time does not include the cooling times.

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