For the crust.

Grease a 9" pie tin with a detachable base nicely with butter. Be like Julia unafraid of butter :)

In a large bowl, mix together all the dry ingredients together and add the cooled melted butter.

Mix well till it comes together slightly, it will not be a firm dough. Press down in the pan and keep it in the fridge for chilling for about 20-30 minutes.

In the meanwhile pre heat the oven to 170C.

Blind bake the crust for about 15 mins (I added beans to it at this stage), remove the crust from the oven and seal it with one egg and put it back in the oven for about 7 mins till it looks set and all shiny.

Let it cool completely at room temperature.

When the tart is ready and cool prepare the filling.

For the filling.

In a large bowl, beat the eggs and sugar for 3-4 minutes till pale and thick.

Gently fold the yogurt mixed with zest and nutmeg powder into this until mixed, if you are using vanilla extract this is the time to mix that too.

Sieve the flour into this gently in three batches, folding it while you go along.

Pour this mixture into the baked tart, arrange the fruits in the center and put it back to bake at 170C for about 30-35 mins till the edges start to turn golden brown and the mixture looks set.

Let it cool completely before you take it out of the pan.