Sunday, July 7, 2013

Baked Yogurt Tart - TWD: Baking with Julia

Tuesdays with Dorie: Baking with Julia - 36th Installment.  The recipe is Baked Yogurt Tart.

Another very yummy recipe from this book.  I loved the fruit and nut combination (almonds and blueberries and blackberries). I was surprised by two things about the recipe:
  • Lots of vanilla - two whole tablespoons, which tasted great and not overpowering at all

  • Non-fat yogurt - it tasted quite rich, kind of like cheesecake, but lighter
I had a bit of trouble figuring out which pan to use - recipe called for a pan with 1 1/2 inch sides, and my springform (which would have been the easiest) was too tall.  I used this cake pan (which has 1 1/2 inch sides), and wonder of wonders, the filled tart came right out of the pan after baking!  You bake the crust, and then fill it and bake some more.  The edge of the crust did drop down a bit in spots while I was pre-baking it (you can see how the filling runs right to the side of the pan at the bottom of this photo of the tart before baking:

I would also say that the Flaky Pie Dough recipe in this book isn't my favorite.  I've now made it twice, and I find it a bit shortening/butter intensive.   I think I'm used to a lower ratio of shortening to flour.  I also never think ahead to chill the shortening, so perhaps that's part of the reason I find it overly soft. (My favorite pie crust is the Flaky Piecrust from Mark Bittman's How to Cook Everything).

I will definitely bookmark this one to make again - wondering how it will taste with other fruits and nuts.  Looking forward to seeing what the other TWD bakers have done....
Here's how it looked on the plate - how can you go wrong with fresh fruit, nuts, yogurt custard and pie crust?