Yogurt Fruit Tarts
I have been eating fruit like a crazy person. Like fruit is going out of style. Like I got an insider tip that this is the last season ever for donut peaches, wild blueberries and purple hued peaches. I’ve been running all over the city to farmers markets after work to grab more sweet, juicy treasures. I’ve been dumping entire pints of blueberries straight into my yogurt container. Abandoning the idea of balanced meals entirely in favor of fruit, fruit, fruit! I just can’t help myself – as a person who values eating seasonally, I’m literally trying to pack as much fruit into my body as possible before it all disappears into the sea of butternut squash and brussels sprouts of fall’s bounty. These tarts are actually an exception to my fruit eating tendencies. I usually don’t dress up or cook my fruit at all, preferring it fresh and naked. But I couldn’t help but make these little ditties once this summer – a special little treat to celebrate the bounty…
Yogurt Fruit Tarts (adapted from Heidi Swanson at 101 Cookbooks)
Makes 3, 6 inch tarts
You can use pretty much any fruit on these tarts, or if making them in winter a chunky jam is a lovely topper.
1 cup whole wheat pastry flour
1/3 cup rolled oats
1/2 tsp. salt
1/3 cup + 1 Tbs. butter
2 Tbs. maple syrup
1 cup greek yogurt
1/8 cup maple syrup
1 tsp vanilla extract
2 eggs, lightly beaten
Fruit or jam of your choice
Preheat your oven to 350F degrees with a rack in the middle.
In a medium bowl combine your flour, oats, and salt. Then, melt your butter in a medium pot or saucepan set over medium heat. When melted, stir in the maple syrup, then the flour and oat mixture, stirring well to combine. Cook for a couple of minutes, then remove from the heat and allow to cool for a few minutes. When cool enough to handle, press the mixture into your tart pans. Freeze until completely cooled, about 10 to 15 minutes.
While your dough is cooling, combine your yogurt, maple syrup, vanilla and eggs, stirring until smooth.
When your shells have cooled, divide the filling between them. Set the tarts on a baking sheet to catch any spills and bake for 25 or so minutes until the filling is set.
Remove from the oven and allow to cool completely before topping with fruit and serving.