This week I pulled out Kim Boyce’s lovely cookbook, Good to the Grain and together with a wonderful post from one of my favorite blogs,   Cannelle et Vanille and Aran’s post about her now famous Summer Berry and Yogurt pie I was reminded of Catherine’s review of this brilliant book and thought it was time to bring that review back for an encore.

Photo used with permission
copyright of Aran Goyoaga
Summer Berry and Yogurt Tart

What I love about Good to the Grain, as well as the recipes on Aran’s blog is the vast array of grains utilized in their recipes.  The busier I get the more I tend to reach for the unbleached, unbromated flour from Wheat Montana always dreaming of the day when I can slow down, pull out the Nutrimill and grind some fresh grains again.  I’m really making it seem worst than it is.  I do grind about 15 cups of whole wheat for my weekly 4 loaves of sandwich bread but for the extras it always seems that I am in too much of a hurry and just stick my hand into the bag and pull out the old standby.

Kim’s book and Aran’s blog are perfect examples of how people I will never meet become guides in my day and how willingly and without the slightest hint of protest I let them lead me to a quiet place of sensibility. It’s funny how beauty always forces me to slow down.  I suppose it shocks the senses into eye-opening reality and we finally notice that we stepped onto the treadmill and forgot to get off.

As a mom I love to make delicious, healthy treats for deserts but as a farming mom the days just never seem to open up that sliver of time I need to stop and bake something luscious, beautiful and healthy.  That is about to change!

                               Summer Berry and Yogurt Tart by Aran Goyoaga
                                                                                           Makes a 9-inch tart
Photo used with permission
copyright of Aran Goyoaga 
PASTRY DOUGH2/3 cups (90 g) superfine brown rice flour (or regular brown rice flour but the superfine gives it a nicer and less grainy texture)
1/2 cup (60 g) millet flour
1/4 cup (30 g) cornstarch
1 tablespoon natural cane sugar
1/4 teaspoon fine sea salt
8 tablespoons (110 g) unsalted butter, cut into 1/2-inch pieces
6 to 7 tablespoons ice water
Combine the first five ingredients in the food processor and pulse to aerate. Add the diced butter and pulse ten times until the butter is the size of peas. Add the ice water and pulse until it comes together. It will not form a ball. Transfer the dough to your work surface and knead a couple of times. Wrap it in plastic wrap, flatten it, and form it into a disk. Refrigerate for 1 hour.
Dust your preferably cold work surface with superfine brown rice flour. Roll the dough to 1/8-inch thickness. Fill a 9-inch tart mold with the dough. Cut off excess and refrigerate for 20 minutes.
Preheat oven to 375F (190C). Lightly dock the bottom of the tart dough with a fork. Cover it with parchment paper and fill it with pie weights or dried beans. Bake for 20 minutes. Remove beans and bake for another 5 minutes.
Reduce heat to 350F (180C).
BERRY AND YOGURT FILLING
1/4 cup (50 g) natural cane sugar
1 teaspoon lemon zest
3 eggs
3 tablespoons almond flour
1/2 cup (125 ml) whole-milk yogurt (I love sheep’s milk yogurt)
1/2 cup (125 ml) whole milk
2 cups (280 g) summer berries (blueberries, currants, red and black raspberries, blackberries, strawberries… or even stone fruit)
Combine the sugar and lemon zest in a bowl and rub them between your fingers until very fragrant. Add the eggs and whisk. Add the almond flour and whisk until lump free. Whisk in the yogurt and milk until smooth.
Pour the mixture into the prebaked tart. Top with the berries.
Bake for 20 to 25 minutes until the custard is set. Let the tart cool for 15 minutes before cutting.
Keep on the look out for Aran’s book Small Plates and Sweet Treats –