nutritional information

Per Slice:

  • Calories: 288
  • Protein: 6 g
  • Total Fat: 19 g
  • Saturated Fat: 9 g
  • Carbohydrates: 26 g
  • Cholesterol: 58 mg
  • Sodium: 87 mg
  • Fiber: 4 g
  • Sugar: 13 g

Fresh Berry Tart with Toasted Nut Crust

Fresh Berry Tart with Toasted Nut Crust

Serves 8

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.
Crust
  • ¼ cup each almonds, pecans, and hazelnuts
  • ¾ cup whole-wheat flour
  • ¼ cup sugar
  • ¼ tsp. salt
  • 6 Tbs. chilled unsalted butter, diced
  • 1 large egg yolk
Filling
  • ½ cup light sour cream
  • ½ cup nonfat plain Greek yogurt
  • 2 Tbs. light brown sugar
  • 1 tsp. vanilla extract
  • ¼ tsp. grated orange zest
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 Tbs. 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.

July 2009

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comments

This looks so good. Any ideas for making it without the egg?

Jasper - 2013-12-06 21:22:13

My favorite summer time dessert. I get asked to bring this to family picnics every year!

Meg - 2013-05-07 18:49:14

^ It would work but blenders don't agitate and mix dry ingredients as well. Expect to have to stir the top to the bottom with a spoon in between "pulses".

BK - 2012-06-14 14:23:32

This looks gooooooooood!

DillyRat - 2009-10-14 13:13:50

This is a great dessert! It's not too sweet. The nutty crust stands up well to the berries and filling. I've made it three times in the last three weeks!

Willa Ficarra - 2009-10-03 10:45:40

its looks good.....mmmmmmm.....

cacaface360 - 2009-08-23 10:46:30

Does a blender work too? I don't have a food processor.

eisley - 2010-07-16 10:33:32