******Welcome (back)! I’m super excited to be back and to be sharing more recipes with you this year. This particular one is technically a bit late in the season, but I loved it so much when I made it this summer, that I thought it would be a good one to share, should you be able to find some late berries — SLUG has some delicious raspberries right now, by the way. Otherwise, you could experiment with some frozen berries, or just store this away as an idea for another time. Sorry to my vegan friends: This is a particularly dairy-heavy recipe. Next week will be more you-friendly, I promise. Adapted from the Summer 2010 “Farmer’s Market Cookbook” issue of ***Vegetarian Times*** magazine.******Ingredients: Crust: 1/4 cup each almonds, pecans, and hazelnuts (or 1/2 cup almonds and 1/4 cup cashews, if there are pecan and hazelnut allergies) 3/4 cup whole wheat flour 1/4 cup brown sugar 6 tablespoons chilled butter, diced (plus 1/4 teaspoon salt, if you’re using unsalted butter) 1 large egg yolk
Filling: 1/2 cup nonfat plain Greek yogurt 2 egg whites (make absolutely sure these are fresh eggs — I tend to get my eggs straight from a farm, if I can) 2 tablespoons brown sugar 1 teaspoon vanilla extract 1/4 teaspoon grated orange zest 2 cups berries 1 tablespoon orange juice
Method: Crust: Preheat the oven to 350 degrees Fahrenheit. Coat a 9-inch tart pan with cooking spray. Spread nuts on a baking sheet and toast them for 12-15 minutes, until browned. In a food processor, pulse the nuts, flour and sugar until the nuts are powdered. Add the butter and pulse until the mixture resembles a coarse meal. Add the egg yolk and pulse further until moist clumps begin to form. Press the dough into the bottom and sides of the prepped tart pan, about 1/4 inch thick, and poke small holes into the bottom with a fork. Freeze the dough for 30 minutes. Once the dough is frozen, reheat the oven to 400 degrees Fahrenheit and bake the crust for 12-14 minutes or until golden. Set aside and let cool.
Filling: Whisk together Greek yogurt, brown sugar, vanilla and orange zest in a small bowl. Beat the egg whites to a stiff foam, then carefully combine with the yogurt mixture, using a spatula. Toss the berries with the juice in a separate bowl. Spread the filling into the crust with a spatula, then spoon the berries over the top a little at a time until the filling is evenly covered. Refrigerate the tart for at least 30-60 minutes before slicing and serving.