I almost didn't make the Baked Yogurt Tart (page 378 from Baking with Julia). But I have missed so many other recipes from the book and frankly, this looked very easy to make. As it turns out it was easy to make. So why the reluctance? Well, the recipe looked kind of bland. Plain, non-fat yogurt is the basis of this tart with some vanilla and fruit thrown in for good measure. The tart is also a contradiction of sorts; the basis of the filling is non-fat, but it's encased in the loveliest, flakiest, crust loaded with butter and shortening. Hmm...but also, yum.
Baked Yogurt Tart
This tart comes out very creamy and tangy. The vanilla flavor comes through. The blackberries would have a been a wonderful addition, but they were too sour. I had even let them sit in some sugar before adding them to the tart, but apparently I didn't add enough or I didn't let them sit long enough. Certainly, most any soft fruit could be added. Some of my fellow Tuesdays with Dorie bloggers added lemon zest and other flavorings. Next time, maybe I'll try adding cinnamon. Any recipe that is great on its own, yet allows for variation is a keeper in my book.