Our backyard is a berry haven! Black raspberries, mulberries, and red raspberries (the only berry we actually planted) are producing fruit at an astounding rate. Tonight, we were asked to bring dessert to a barbecue at Andy's parents' house. The berry tart found in July/August's (2009) issue of Vegetarian Times seemed the perfect fit for the occasion! It was a big hit among all!
As seen in the magazine:
Fresh Berry Tart with Toasted Nut Crust:
1/4 cup each almonds, pecans, and hazelnuts
3/4 cup whole-wheat flour
1/4 cup sugar
1/4 tsp. salt
6 Tbs. chilled, unsalted butter, diced
1 large egg yolk
1/2 cup light sour cream
1/2 cup nonfat plain Greek yogurt
2 Tbs. light brown sugar
1 tsp. vanilla extract
1/4 tsp. grated orange zest
2 cups in-season, local berries (Vegetarian Times recommends 1 cup each blueberries and raspberries, but we just use what berries we have)
1 Tbs. orange juice
- To make crust: preheat oven to 350 degrees F. Coat a 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes or until browned.
- Pulse nuts, flour, sugar, and salt in food processor until nuts are ground to powder. Add butter, and pulse until mixture resembles coarse meal. Add egg yolk, and pulse until moist clumps form. Press dough into bottom and sides of prepared pan, about 1/4-inch thick, and pierce with fork. Freeze 30 minutes.
- Adjust oven temperature to 400. Bake crust 12 to 14 minutes, or until golden. Cool.
- To make filling: whisk together sour cream, yogurt, brown sugar, vanilla, and orange zest in small bowl. Toss berries with orange juice in separate bowl.
- Spread sour cream mixture in crust with spatula. Spoon berries over top a little at a time, until sour cream mixture is evenly covered. Refrigerate 30 to 60 minutes before serving. Cut into 8 pieces to serve.
288 calories; 6 G protein; 19 G total fat (9 G saturated fat); 26 G carb; 58 MG cholesterol; 87 MG sodium; 4 G fiber; 13 G sugars