Pear Yoghurt Tart Recipe

Mountain High Yoghurt's Green Initiative


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Pear Tart

A buttery crust layered with sliced fresh pears and a fabulous yoghurt pastry cream make this an elegant finale to any meal, formal or rustic. You can also try apples when pears are out of season.

Crust:

1 cup butter, at room temperature
¾ cup sugar
2½ cups flour
½ teaspoon salt
½ teaspoon baking powder

Filling:

1 cup Plain Mountain High Yoghurt
2 egg yolks
½ cup brown sugar
1 teaspoon vanilla
½ teaspoon cinnamon

3 to 4 large pears, peeled, cored, and sliced
1/3 cup slivered almonds

To make the crust: Place the butter in a medium mixing bowl, then pour the sugar, flour, salt, and baking powder over the butter. Cut the sugar, flour, salt, and baking powder into the butter with a pastry blender, until the mixture forms pea-sized crumbs. Press mixture into a 13x9-inch baking dish. Bake at 350°F for 15 minutes.

While crust is baking, prepare filling: In a medium glass or ceramic bowl, gently stir yoghurt, egg yolks, brown sugar, vanilla and cinnamon until well combined. Set aside.

Remove crust from oven and arrange pear slices evenly on top. Pour the yoghurt mixture evenly over the pears. Sprinkle with slivered almonds. Bake at 350°F for 30 to 40 minutes, until the filling is set like a custard and slightly browned. Cool slightly before cutting. Serve warm, at room temperature, or chilled.

Makes 16 servings.

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