Julia Child's Baked Yogurt Tart

Ingredients

• 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 raspberries or mixed berries or sliced peaches or plums or nectarines or stone fruit
• 1/3 cup coarsley chopped toasted almond
• confectioners' sugar, for dusting

Directions

1. 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. 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. 3

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

4. 4

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

5. 5

   Fold in yogurt and vanilla, mix just until blended.

6. 6

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

7. 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. 8

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

9. 9

   Sprinkle with chopped nuts around the edge of the tart.

10. 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. 11

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

12. 12

    Serve the same day as baked; cover and refrigerate.