Julia Childs Baked Yogurt Tart Recipes
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.
Provided by LoriLou
Categories Tarts
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 9
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.
JULIA CHILD'S BAKED YOGURT TART
How to make Julia Child's Baked Yogurt Tart
Provided by @MakeItYours
Number Of Ingredients 9
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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