Oh my, my. Well first of all, high-five to me for making something that actually came out looking like the picture. Hooray! And I'd like to thank my grandfather, former Pie Championship Judge, for teaching me the proper way to slice a pie so the filling doesn't pour out and the crust doesn't crumble away. Thanks, Pop-Pop!
Now, that being said, this is actually pretty easy to make and is VERY good! Some felt the crust was a little thick but I liked it. You could easily fix that by reducing the amount of filling you put in the pan. We used our Williams-Sonoma tart pan, which worked very nicely and didn't stick to the crust. Everything tasted very yummy and not overly sweet. I loved the nutty crust. I would make this again.
Fresh Berry Tart with Toasted Nut Crust
Vegetarian Times, July 2009
A crumbly homemade nut crust sets this tart apart from other berry pies. It can be made up to three days ahead and refrigerated until ready to use.
1/4 cup each almonds -- pecans, and hazelnuts
3/4 cup whole-wheat flour
1/4 cup sugar
1/4 teaspoon salt
6 tablespoons chilled unsalted butter -- diced
1 large egg yolk
1/2 cup light sour cream
1/2 cup nonfat plain Greek yogurt
2 tablespoons light brown sugar
1 teaspoon vanilla extract
1/4 teaspoon grated orange zest
1 cup blueberries
1 cup raspberries
1 tablespoon orange juice
1. To make Crust: Preheat oven to 350°F. Coat 9-inch tart pan with cooking spray. Spread nuts on baking sheet, and toast in oven 12 to 15 minutes, or until browned.
2. 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.
3. Adjust oven temperature to 400°F. Bake Crust 12 to 14 minutes, or until golden. Cool.
4. 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.
5. 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.