Julia Child's Baked Yogurt Tart

Recipe by LoriLou
READY IN: 1hr 20mins




  • 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.
  • 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.
  • Remove weights and liner; Cool to room temperature on a rack and lower oven to 325*.
  • Beat the eggs and sugar together until they thicken slightly and turn pale, 2-3 minutes.
  • Fold in yogurt and vanilla, mix just until blended.
  • Gradually add the flour through a sifter, folding it in gently.
  • 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.
  • Scatter the fruit over the top of the tart; it will push the filling to the top of the crust.
  • Sprinkle with chopped nuts around the edge of the tart.
  • 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.
  • Unmold tart; Serve at room temperature, or chilled if desired; sprinkle with confectioner's sugar.
  • Serve the same day as baked; cover and refrigerate.