Julia Child's Baked Yogurt Tart

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 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 fresh blueberries or 1 1/2 cups raspberries or 1 1/2 cups mixed berries or 1 1/2 cups sliced peaches or 1 1/2 cups plums or 1 1/2 cups nectarines or 1 1/2 cups stone fruit
• 1/3 cup coarsley chopped toasted almond
• confectioners' sugar, for dusting

Recipe

• 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.