BAKED YOGURT TART LESLIE MACKIE

BAKED YOGURT TART LESLIE MACKIE image

Categories Yogurt

Number Of Ingredients 10

For the Pie
1/4 recipe Flaky Pie Dough
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 fresh blackberries, blueberries, or raspberries
1/3 cup coarsely chopped toasted almonds
Confectioner's sugar, for dusting

Steps:

Makes 8 servings Working on a lightly floured surface, roll dough into a 1/4 inch thick, 12-inch round circle. Fit the dough into a 9-inch round pan with 1 1/2 inch high sides. Trim dough overhand to 1/2 inch all around. Fold it under itself and press edge to crimp in a zigzag pattern. Chill 30 minutes. 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. 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. When cook, 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.