Julia Childs Baked Yogurt Tart Recipes

JULIA CHILD'S BERRY CLAFOUTIS

Julia Child's Berry Clafoutis image

This recipe is for a delicately sweet dessert whose elegance should not distract from its ease (it can be made while the rest of dinner is in the oven). Make sure you have fresh berries, and serve the result warm. We call for blueberries or blackberries here, but feel free to try it with whatever seasonal fruit catches your eye.

Provided by Julia Moskin

Categories dessert

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

Butter for pan
1 and 1/4 cups whole or 2 percent milk
2/3 cup granulated sugar, divided
3 eggs
1 tablespoon vanilla extract
1/8 teaspoon salt
1 cup flour
1 pint (2 generous cups) blackberries or blueberries, rinsed and well drained
Powdered sugar in a shaker

Steps:

Heat oven to 350 degrees. Lightly butter a medium-size flameproof baking dish at least 1 1/2 inches deep.
Place the milk, 1/3 cup granulated sugar, eggs, vanilla, salt and flour in a blender. Blend at top speed until smooth and frothy, about 1 minute.
Pour a 1/4-inch layer of batter in the baking dish. Turn on a stove burner to low and set dish on top for a minute or two, until a film of batter has set in the bottom of the dish. Remove from heat.
Spread berries over the batter and sprinkle on the remaining 1/3 cup granulated sugar. Pour on the rest of the batter and smooth with the back of a spoon. Place in the center of the oven and bake about 50 minutes, until top is puffed and browned and a tester plunged into its center comes out clean.
Sprinkle with powdered sugar just before serving. (Clafoutis need not be served hot, but should still be warm. It will sink slightly as it cools.)

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 2 grams, Carbohydrate 36 grams, Fat 4 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 78 milligrams, Sugar 22 grams, TransFat 0 grams

JULIA CHILD'S BAKED YOGURT TART

Julia Child's Baked Yogurt Tart image

A simple, delicious tart made with fresh fruit and yogurt. I have used frozen pie shells & frozen puff pastry with equal success in this. It is delicious with vanilla flavored yogurt and pure vanilla extract! The cook time does not include the cooling times.

Provided by LoriLou

Categories Tarts

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 9

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 nectarines or 1 1/2 cups stone fruit
1/3 cup coarsley chopped toasted almond
confectioners' sugar, for dusting

Steps:

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.

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