This summer, I am determined to revisit some s&h classic recipes, ones that you and I both keep making again and again. This strawberry yogurt tart is definitely one of those! We posted the original recipe in 2010 (!), when P first made it in London, and it has proven to be one of those utmost favorites for all. I still hear from people who make this recipe every summer
I have adjusted the crust recipe a little bit, with more nuts to go with the oats, and now try to top it with tarragon instead of the original mint. It feels more modern, and I do love strawberries and herbs together.
Let me know what you think of the original or new-and-improved version! I love seeing your tarts too, on Instagram or Pinterest.
- 1 cup AP flour
- 0.3 cup sugar + 0.25 cup sugar (for filling)
- 0.25 cup ground almonds
- 0.25 cup rolled oats
- 0.25 cup crushed pistachios
- 2 tablespoons cocoa powder
- pinch of salt
- 2 tablespoons unsalted butter
- 0.25 cup canola oil
- 1 cup plain Greek yogurt
- 2 large eggs, lightly beaten
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 0.25 cup warmed strawberry preserves
- 1 cup strawberries, halved and macerated
- tarragon and crushed pistachios (for garnish)
- In a medium-sized bowl, combine the flour, one-third cup of sugar, almonds, oats, cocoa, crushed pistachios, and salt.
- In a large skillet, melt the butter in the oil. Add the granola mixture and cook over moderate heat, stirring constantly, until golden, about 5 minutes; transfer to a 9-inch pie plate and let cool slightly. Note: I usually line my pie plate with parchment paper!
- Using a flat-bottomed glass, gently press the granola evenly over the bottom and side of the pie plate to form a ½-inch-thick crust. Freeze the crust for about 10-15 minutes, until completely cooled.
- Preheat oven to 350F. In a bowl, whisk the yogurt with the eggs, sugar, lemon juice and vanilla; whisk until smooth. Pour the filling into the pie shell and bake for 20-25 minutes, until the filling is set but still slightly jiggly in the center.
- Let the baked tart stand at room temperature for 5 minutes after removing from the oven. Then,
- arrange the macerated strawberries on top of the yogurt, pour on the warm preserves - as a glaze - and gently spread. Refrigerate until chilled, at least 2-3 hours.
- Garnish with more pistachios and tarragon leaves before serving!