Greek Yogurt and Peach Tart

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Greek Yogurt and Peach Tart : twist for the feast !

Greek Yogurt and Peach Tart : twist for the feast !

The best thing about Greek Yogurt and Peach Tart is that you can bake it using both fresh and canned peach halves.

It makes this beauty available all year long. Isn’t it great : store bought pie crust can be used, canned peaches, Greek yogurt … keeper it is !
Of course, there are certain desserts made for very special occasions; my son always chooses fruit cake to have for his birthday. I always choose a dish with figs; fresh or dried. Even if it means eating figs dried on salty coastal air that gives very special flavour … and if there is grappa aside, who could ask for more ? ?
It seems I am a lot like my grandfather as I am getting older ?

Greek Yogurt and Peach Tart : twist for the feast !
Anyway, to be back to the post of the day, I made a twist again and did not make a cobbler but a pie like dessert so easy to make, juicy, inviting and fruity one.
Before you start reading the list of ingredients and instructions let me mention the store bought pie crust dimenstions are 10 x 11 inches.
Also, preparation time includes 7 minutes of baking the crust while you prepare the fillling.

Greek Yogurt and Peach Tart : twist for the feast !

5 from 8 votes
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Greek Yogurt and Peach Tart

Greek Yogurt and Peach Tart : twist for the feast !
Course Dessert
Cuisine American
Keyword Greek Yogurt and Peach Tart
Prep Time 16 minutes
Cook Time 25 minutes
Total Time 41 minutes
Servings 8 squares

Ingredients

  • Store bought pie crust
  • Filling ingredients:

2 egg whites + pinch of salt + 7 Tbsp sugar

  • 9 Tbsp Greek yogurt
  • 9 Tbsp sour cream
  • 1 Tbsp vanilla extract
  • pinch of baking powder
  • 6 Tbsp flour
  • 2 egg yolks
  • 8 peach halves ( fresh or canned in syrup )
  • Icing sugar to dust before srving, optional

Instructions

  1. Spray the baking dish (10 x 6 x 2 inches ).
  2. Preheat the oven to 180 C / 356 F.
  3. Cut the crust to cover the bottom and one inch sides all over the dish. Keep the crust leftovers for later use.
  4. Peak with fork, cover with baking paper and beans and bake for 7 minutes.
  5. In meantime, mix egg whites, salt and sugar to have thick mixture.
  6. Add yogurt, sour cream, vanilla extract, baking powder, flour and egg yolks. Slowly combine.
  7. Once you take the crust out, pour the filling into it.

  8. Cut the ribbons of the remaining raw crust.
  9. Make a lattice to get eight squares and place one peach half into every square.
  10. Bake for another 25 minutes.
  11. Cool before serving.
  12. Dust with icing sugar to taste.

Greek Yogurt and Peach Tart : twist for the feast !

 

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