For those of you who love yogurt and fruit for breakfast, here’s a way to work pie into that duo and not call it dessert! Thanks to Food 52 for the awesome idea, recipe and photo!
This recipe makes one 9-inch tart, for breakfast, lunch or dinner.
- 1 1/2cups raw pecans
- 1 to 2tablespoons honey
- 2tablespoons unsalted butter, cold, cut into small chunks
- 1cup (approximately) Greek goat yogurt (preferably full-fat) — goat mascarpone cheese would also be yummy
- 1 – 2 Tbsp of maple syrup
- 2pints or so fresh raspberries (or other berries, or sliced stone fruit)
- Heat oven to 400° F. Put the pecans in a food processor and pulse until you have a coarse, crumbly meal, but stop before it becomes nut butter!
- Transfer the pecans to a bowl and blend in the honey — I use my fingers — then rub the chunks of butter in with your fingers. Press this mixture into a 9-inch round tart pan (it should fill the bottom and come just a little way up the sides) and put the pan on top of a rimmed baking sheet to catch any oil that may leak out as it bakes.
- Bake in the oven for about 12 minutes, until browned and toasty. Remove from the oven and allow to cool completely. Then, mix the yogurt with 1 – 2 Tbsp of maple syrup and pour into the crust. Top with berries. You can serve immediately or keep the tart, covered, in the fridge for a few days, though the crust will become more fragile as it sits because it will absorb moisture from the yogurt. But it still tastes great!