Photo of Red, white, and blue yogurt-berry tart by WW

Red, white, and blue yogurt-berry tart

6
5
5
SmartPoints® value per serving
Total Time
1 hr 30 min
Prep
15 min
Cook
15 min
Serves
12
Difficulty
Easy
Our star-spangled tart is the perfect dessert for any July 4th gathering. Refrigerated pie dough and a stir-together filling keep prep super simple, and the sweet star cut-outs on top dress up the dessert just right for Independence Day. We call for a combination of strawberries, raspberries, blackberries, and raspberries, but feel free to simplify to just two berries if you’d like; just make sure you end up with red and blue in your mix.

Ingredients

Refrigerated pie crust, unprepared

1½ crust(s), from a 14.1-oz package

Egg white(s)

1 large, lightly beaten

Sugar

1½ tsp

Plain fat free Greek yogurt

2 cup(s)

Powdered sugar (confectioner's)

¼ cup(s)

Vanilla extract

1 tsp

Lemon zest

1 tsp

Strawberries

1 cup(s), raw, sliced

Fresh blackberries

1 cup(s)

Fresh blueberries

1 cup(s)

Fresh raspberries

1 cup(s)

Instructions

  1. Preheat the oven to 450°F. Unroll one pie crust and fold into thirds to create a rectangle. On a piece of wax paper or plastic wrap, roll the dough into a 14 ½ x 10 ½–in rectangle. Fit the dough into the bottom and just slightly up the sides of an ungreased (13 x 9–in) quarter sheet pan or a 13 x 9–in baking dish. (If dough sticks to paper or plastic wrap, place it in the freezer for 5 minutes.) Pierce the dough all over with a fork. Bake until golden brown, 8 to 10 minutes. Cool the crust in the pan.
  2. Meanwhile, unroll the remaining ½ pie crust and roll slightly thinner. Cut out the dough with star-shaped cookie cutters, preferably two or more different sizes. Arrange the cut-outs on a sheet pan lined with parchment paper. Brush the cut-outs lightly with egg white, and sprinkle evenly with the granulated sugar. Discard any remaining egg white. Bake the cut-outs until golden brown, 6 to 7 minutes.
  3. In a medium bowl, stir together the yogurt, powdered sugar, vanilla, and lemon zest. Spread the mixture into the cooled crust. Refrigerate until slightly firm, about 45 minutes. Top with the berries and star cut-outs. Cut into 12 pieces.
  4. Serving size: 1 piece