Crisp Almond Tart Filled with Fresh Fruit and Yogurt

Crisp Almond Tart Filled with Fresh Fruit and Yogurt
Cook time
Total time
Serves: 12
  • ¾ c. unsalted butter or margarine
  • ½ c. sugar
  • 1 t. almond extract
  • 1 c. all-purpose flour
  • 1-1/2 c. Western Family Oats & More with Strawberries Cereal, crushed to ¾ c.
  • ⅛ t. salt
  • 2 (8 oz.) containers vanilla-flavored yogurt
  • 1 c. fresh or frozen sliced strawberries
  • ½ c. each: fresh or frozen blueberries, raspberries and/or peaches
  1. Preheat oven to 350°F. Grease sides and bottom of 10" round tart pan.
  2. In medium mixing bowl, beat butter and sugar on low speed until creamy. Add almond extract.
  3. In separate bowl, mix flour, crushed cereal and salt; add to butter and sugar mixture. Mix on low speed until dough starts to come together. Place dough on a surface dusted with flour and shape into a flat circle. Press dough into prepared tart pan, pressing evenly on bottom and sides.
  4. Chill in refrigerator until firm. Prick bottom of chilled tart shell with fork. Bake 25 to 30 minutes until lightly browned. Cool to room temperature; loosen sides and remove tart from pan.
  5. Spread yogurt in tart shell and decorate with fruit. (If using frozen fruit, thaw before assembling tart.)
  6. Serve chilled.
Try flavored yogurts and other fresh fruits in season. Dough can also be divided into 3 to 4 smaller mini tart pans; decrease baking time to 15 to 20 minutes. Pizza pan can also be substituted for tart pan for a delicius fruit-filled treat.