Ingredients Jump to Instructions ↓

  1. 9" round cake pan or 9" round springform pan, at least

  2. 1 1/2" deep; a

  3. 3 large eggs

  4. 177.44 ml sugar

  5. 473.18 ml plain nonfat yogurt

  6. 29 1/28 ml pure vanilla extract

  7. 177.44 ml all-purpose flour

  8. 354.88 ml fresh blueberries or 354.88 ml raspberries or 354.88 ml mixed berries or 354.88 ml slicedpeaches or 354.88 ml plums or 354.88 ml nectarines or 354.88 ml stone fruit

  9. 78.07 ml coarsley chopped toasted almond confectioners' sugar , for dusting

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Remove weights and liner; Cool to room temperature on a rack and lower oven to 325*.

  4. Beat the eggs and sugar together until they thicken slightly and turn pale, 2-3 minutes.

  5. Fold in yogurt and vanilla, mix just until blended.

  6. Gradually add the flour through a sifter, folding it in gently.

  7. 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.

  8. Scatter the fruit over the top of the tart; it will push the filling to the top of the crust.

  9. Sprinkle with chopped nuts around the edge of the tart.

  10. 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.

  11. Unmold tart; Serve at room temperature, or chilled if desired; sprinkle with confectioner's sugar.

  12. Serve the same day as baked; cover and refrigerate. ?


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