Baked Yogurt Tart from Baking With Julia Cookbook
 
 
Julia Child's Baked Yogurt Tart comes from contributing baker Leslie Mackie. It is a not-too-sweet fruity dessert that looks as good as it tastes!
Ingredients
Flaky Pie Dough
  • 5¼ cups pastry flour
  • 1 tablespoon kosher salt
  • 6 ounces cold unsalted butter, cut into small pieces
  • 1¾ cups solid vegetable shortening, chilled
  • 1 cup ice water
Yogurt Tart Filling
  • 3 Large eggs
  • ¾ cup sugar
  • 2 cups plain nonfat yogurt
  • 2 tablespoons pure vanilla extract
  • ¾ cup all-purpose flour
  • 1½ cups fresh blackberries, blueberries, or raspberries
  • ⅓ cup coarsely chopped toasted almonds
  • Confectioner's sugar, for dusting
Instructions
Flaky Pie Dough: Makes enough dough for four 10-inch tarts
  1. Mix flour and salt together in a large bowl. Add butter and cut it into the flour until the mixture looks like coarse crumbs. Break up the shortening and cut it in until mixture has small clumps and curds. Add ice water, stirring with a spoon to incorporate. Turn dough out onto a work surface and fold it over on itself a few times. Wrap dough in plastic and refrigerate at least 2 hours.
  2. Remove ¼ dough from refrigerator. Working on a lightly floured surface, roll dough into a ¼ inch thick, 12-inch round circle. Fit the dough into a 9-inch round pan with 1½ inch high sides. Trim dough overhand to ½ inch all around. Fold it under itself and press edge to crimp in a zigzag pattern. Chill 30 minutes.
  3. Center rack in oven and preheat to 400°F. Fit a piece of parchment paper into the pan and fill with pie weights or dried beans. bake 25 minutes or until the crust is set and lightly browned. Remove weights and paper and let shell cool. Reduce oven heat to 325°F.
Tart Filling
  1. Beat eggs and sugar on medium until thickened and pale. Ad the yogurt and vanilla extract, mix just until blended. Add the flour through a sifter, folding gently with a spatula. Pour yogurt filling into the cooled tart shell. Smooth top. Scatter fruit over the top, sprinkle chopped nuts around edge. Place tart on a pan and bake 40 minutes or until the top is golden brown. Transfer to a cooling rack.
  2. When cool, cover the top with plastic wrap and a cardboard cake circle. Invert the tart, remove the pan, and invert again onto a cardboard cake circle or serving platter. Remove plastic wrap. Dust with confectioner's sugar and serve.
Notes
*Ready made pie crust can be used in place of Flaky Pie Dough. Bake according to package directions.

Sliced plums, peaches or nectarines also work well in this recipe.
Recipe by Pray Cook Blog at https://praycookblog.com/twd-baked-yogurt-tart/