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Recipe Wed Jul 04 2007

Tarting It Up

Berry Tart Though the season's patriotic holidays have passed us by, this tart is not strictly a red, white and blue affair. Any summer fruit can be substituted for the strawberries, raspberries and blueberries which star in this incarnation. What is most appealing about this recipe is the unexpected ingredients in its shell and filling: gingersnaps and Greek yogurt. Both make for a lighter, spicier, tangier flavor than you find in a typical fruit pie. Read on for the recipe.

Fruit Tart
adapted from J.M. Hirsch's recipe printed in The Daily Breeze

10 oz. bag gingersnap cookies (approx. 30 cookies)
1 large egg white
1 cup fat-free Greek yogurt
1/2 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
fresh blueberries, raspberries, strawberries, sliced peaches or any other summer fruit

Berry Tart Close Up Grind the cookies up in a food processor or blender until they are reduced to small crumbs. Add the egg white and pulse until the mixture looks like wet sand. Press the mixture into a 9-inch tart pan with a wooden spoon or your fingers. Try to create an even layer across the bottom of the pan and up the sides. Bake the tart shell for 12 minutes. Let it cool for 5 minutes and then put it in the freezer for another 5 minutes. Combine the yogurt, heavy cream and powdered sugar in a large mixing bowl. Whisk until very thick with an electric mixer, for 3 to 4 minutes. Add the vanilla. Take the tart shell out of the freezer and spread the yogurt filling evenly in the shell with a spatula. Arrange whatever fruit you have decided to use artfully atop the filling. Chill until you plan to serve it.


Erin / July 6, 2007 8:46 AM

I made this last night and I have two comments/questions. First of all, I baked the shell at 350 F for about 9 minutes and it puffed up! Possibly I put too much egg white in (I used two medium egg whites because I didn't have any large eggs and one didn't make all the ginger snap crumbs wet). Was it supposed to puff? There was still room for the yogurt and fruit but it was unexpected. Secondly, I used regular sugar because I didn't have any powdered and it turned out fine. I topped it with mango slices, raspberries and blueberries. Mmmm...

Dana / July 6, 2007 10:20 AM

I'm not sure about the puffing... I suppose it must have been the egg white. You do have to make sure you press the crumb mixture pretty firmly into the pan and maybe then taking a fork and poking some steam holes in it would prevent it from puffing up. I bet the mango was delicious.

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Beer Mon Apr 28 2014

Craft Beer, Community and Creativity: An Interview with Locally Brewed Author Anna Blessing

By Christina Brandon

In the introduction to Locally Brewed: Portraits of Craft Breweries from America's Heartland, author and photographer Anna Blessing writes that she wants "to tell the story of the people behind the beer."
Read this feature »



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