When the summertime blueberries are plump and sweet, I try to save a pint from grabby little hands and make this lovely fruit, almond and yogurt tart. It has a standard flaky pie crust, and the yogurt gives it dense, cheesecake-y feel to it. The blueberries and almond are, as the French say, classique.
I first made this tart nearly 20 years ago, after seeing Julia Child and guest chef Leslie Mackie make it on PBS' "Baking with Julia." Back in those pre-Google days, I needed the cookbook in order to get the recipe. The book was well worth the investment and the wait for delivery ~ written with Dorie Greenspan, it's lively, accessible and great fun to cook out of. And this yogurt tart is a perennial favorite.
Image: Courtesy of A Cook and Her Books
Unlike many recipes that I get from cookbooks, I haven't tinkered with this one much over the years. I tend to sub out the flaky pie crust for another method that has produced more reliable results, but this tart has proven to be reliably delicious every time. Coincidentally, it is the July selection for the Tuesdays with Dorie blogalong, and the blog posts that I read pretty much agree.
Because the recipe is unchanged, I'm providing the official link to the recipe. It's a keeper, be sure to bookmark it. And if you want a keeper of a baking book, "Baking with Julia" is a good one. Here's the link to the recipe:Baked blueberry yogurt tart. Lucy Mercer/A Cook and Her Books
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