Tuesday, July 2, 2013

TWD ~ Baked Yogurt Tart

Lovely Baked Yogurt Tart
This week, for TWD~Baking with Julia, we are making a Baked Yogurt Tart.  This one is from contributing baker, Leslie Mackie.  The recipe called for a 9 inch cake pan, because the sides should be at least 1½ inches high.  I happen to own a tart pan with 1½ inch sides, and a removable bottom.  Removable being a key factor for me.  I really didn’t want to have to flip this tart out of a cake pan.

I chose to make my favorite pie crust by Nick Malgieri.  It comes out perfect every time. The recipe can be found here. The pie crust gets blind baked, cooled, filled and then baked again. Blind baking is baking without the filling. I place parchment or foil into the pan covering the dough, then place pie weights over that, to prevent the crust from puffing up during baking. I used rice mixed with my pie weights but, you could use dried beans, too. The parchment is used to prevent the weights from imbedding into the dough during baking.  That has happened to me!

Delicious and beautiful…the filling has a  custardy texture

The filling consists of eggs and sugar being beaten till thick and light in color. Then mixing in 2 tablespoons of vanilla (that’s a lot of vanilla), yogurt and flour till well blended.  The filling is then poured into the baked pie crust and berries are scattered over the filling.  To finish this tart, before it goes into the oven,  sprinkle a ring of roasted chopped almonds around the edge.  I baked mine for about 40 minutes.

This tart came out beautiful…I think I’ll have to serve this one for the Fourth of July!  Hope you all have a wonderful holiday weekend!  Happy Fourth everyone!

Ready to bake
Blind bake with weights…I used rice
Ready for second bake…with the filling
A perfect dessert for the Fourth of July
Or anytime!
BAKED YOGURT TART    Leslie Mackie
For the Pie
Pie pastry for one crust pie
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
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.


  1. Beautiful, Kathy! I'm going to have to try Nick's pie crust recipe tomorrow for my blueberry pie :)

  2. Estupenda receta de tarta se ve muy exquisita me encanta felicidades en aniversario,saludos y abrazos.

  3. That is absolutely beautiful!! Great job! Will have to have a look at Nick's pie crust recipe. Thanks for sharing.

  4. Yes - with red and blue berries it would be perfect for the holiday!

    Beautiful job

  5. That looks beautiful, I just had a look at the pastry recipe and I am in love with those strawberry pies you made!

  6. ivy sew http://simplybeautifulhealthyliving.blogspot.comJuly 3, 2013 at 1:12 AM

    So beautiful and tempting :)

  7. Kathy, beautiful presentation and wonderful choice of fresh berries - I love that you added seasonal blackberries to your Jogurt Tart - makes for a delicious and elegant dessert!
    Have a wonderful Wednesday!

  8. Your tart looks fabulous! I like how the berries sunk in a bit and then you put fresh ones on top. I'm off to check out the pie crust recipe now...still looking for the perfect one.

  9. Your tart is so pretty. Love the fresh blackberries on top.

  10. This looks stunning, Kathy. The pastry, the custard filling and the berries...just heavenly.

  11. I love that you used blackberries!

  12. Your tart is absolutely beautiful! My tart pan only had 1-inch sides. I ended up cooking the extra batter in a ramekin. It was actually pretty cute. I like you addition of the fresh fruit topping. What a lovely presentation as well. Happy Fourth to you!

  13. A stunningly delicious tart my friend :D


  14. Really stunning Kathy! It is much taller than what I thought it would be and gorgeous with the blackberries. I had the pie dough made, but couldn´t make the whole thing on time. But I will make it anyway!

  15. Looks wonderful, and with yogurt, it sounds quite legal too! YUM, thanks Kathy!

  16. Beautiful baked yogurt tart - just perfect for the 4 th! Have a wonderful holiday Kathy ;-)

  17. This is one perfect tart Kathy! Happy 4th to you and your family!

  18. That almond filling sounds divine! How gorgeous!

  19. Beautiful, Kathy! Yes, perfect for the 4th of July. :)

  20. Dear Kathy, Thank you for stopping by and commenting on my rose water. You have a beautiful site and I am so happy to follow.

    This tart is just stunning! I bet it stole the show.


  21. This tart is gorgeous Kathy! And I know what you mean about the removable bottom pans--so nice!

  22. Looks fantastic, Kathy. I dropped out of TWD, but I check which recipes look worth making. This one definitely does. Can't wait to try it.

  23. So nice to see your loyal following with TWD, that I never seemed to get involved with...yet, Lora has her book and she used to follow in the group as well!

    Kathy, your tart looks amazing, the yogurt filling is so light, and such a perfect addition with the berries! Will have to try this version, as well. Love how yours turned out!

    I've been so 'lame' here all alone with both of my children still away on vacation...so used to have family around...sorry for neglecting to check your latest post!xo

  24. I have to say this is a most attractively arranged tart Kathy. We do eat with our eyes first.

  25. This baked food is perfect for any occasion. You did a great job! Beautifully made crust inspires baker to mix fulfilling emotion to their baking. It makes the cookies and other foods delightful, as they say. For me, when I bake for my family and friends, my heart pours to it. Let me try this baking job. Surely, everyone will love this.