Insanely Berry Tart

• Pastry
• 1/2 cup butter
• 1 1/2 cups flour
• 1/3 cup powder sugar
• Dash salt
• 1 egg
• 1/2 teaspoon cider vinegar
• 3/4 cup cold water
• 1/4 cup chopped pecans
• Berry Filling
• 6 ounces red raspberry yogurt
• 2 cups fresh blueberries
• 1/4 cup sugar
• 1/4 cup cranberry juice
• 1 tablespoon cornstarch
• 2 cups fresh blueberries
• 1/4 cup raspberries for garnish

1. With a metal pastry blade, blend butter, flour, sugar, and salt.
2. Whisk together egg, vinegar, and water.
3. Gradually mix wet ingredients into dry ingredients. Mixture will be crumbly and will hold together when squeezed. You may not need to use all of the wet ingredients.
4. With fingers, press dough into tart pan. Dusting fingers with flour as you go.
5. Spread pecans over pastry and gently press into dough.
6. Chill pastry for 20 minutes. At this time preheat oven to 375 degrees.
7. After 20 minutes, prick pastry with a fork. Bake for 20-25 minutes or until golden brown. Cool completely.
8. Spread yogurt over cooled pastry.rnPlace blueberries and sugar in small saucepan.
9. Mix together the cornstarch and juice. Pour over blueberries.rnBring mixture to a boil, reduce heat and simmer, stirring and mashing mixture as it thickens. Remove from heat and cool.
10. Pour cooled filling over the raspberry yogurt. Gently place the remaining 2 cups of blueberries over filling. Press gently into filling. Refrigerate till ready to serve. Garnish with red raspberries.

pastry, butter, flour, sugar, salt, egg, cider vinegar, cold water, pecans, filling, red raspberry yogurt, fresh blueberries, sugar, cranberry juice, cornstarch, fresh blueberries, raspberries

Taken from food52.com/recipes/10195-insanely-berry-tart (may not work)