Baked Yogurt Tart

⏱ 80 mins 🍽 8 serving(s) 🏷 Tarts

This straightforward tart features a creamy vanilla yogurt filling topped with fresh stone fruit and toasted almonds, all baked in a crisp pastry shell. The method involves preparing and blind baking the crust before adding the filling and fruit. It is best enjoyed on the day it is made, served either at room temperature or chilled with a dusting of icing sugar. The recipe yields 8 servings and takes about 80 minutes to prepare and bake.

Baked Yogurt Tart

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

Method

  1. On a floured worktop, roll the chilled dough to a 12" circle, about 1/8 to 1/4" thick. Line your pan, pressing it into the base and sides. Trim the excess to leave a 1/2" overhang and crimp the edges. Chill for about 30 minute.
  2. Place a round of parchment, wax paper, or foil in the crust. Fill with dried beans, rice, or pie weights. Blind bake the crust for 20-25 minutes in a 400* oven until it is set and lightly coloured.
  3. Take out the weights and liner. Let the crust cool fully on a rack. Reduce the oven temperature to 325*.
  4. Whisk the eggs with the sugar for 2-3 minutes until the mixture pales and thickens slightly.
  5. Gently fold in the yogurt and vanilla extract, mixing just until combined.
  6. Sift the flour over the mixture and fold it in gradually and gently.
  7. Transfer the yogurt filling into the cooled tart shell, smoothing the surface. It should fill about 2/3's of the shell.
  8. Distribute the fruit pieces over the filling. they will cause it to rise to the top of the crust.
  9. Sprinkle the chopped nuts around the outer edge of the tart.
  10. Position the tart on a jelly roll pan to catch any drips. Bake for 35-40 minutes until the top is golden. Move to a rack to cool to room temperature.
  11. Remove the tart from its pan. Serve at room temperature or chilled, dusted with confectioner's sugar.
  12. Enjoy the tart on the same day it is baked. Store any leftovers covered in the refrigerator.

Nutrition (per serving)

Sodium75000 mg

Recipe details

CategoryTarts
AuthorLoriLou