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RECIPE
17 INGREDIENTS11 STEPS1HR 5MIN

Blueberry, Raspberry, and Apple Tart

4.0
3 Ratings

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This Blueberry, Raspberry, and Apple Tart, topped off with Wild Blueberry Sauce has amazing texture and flavor. It's perfect for summer holiday gatherings!
1HR 5MIN
Total Time

The Whole Serving

Hello and welcome to The Whole Serving! I’m so glad you stopped by. I’m a Lacto-Ovo vegetarian who loves to run, cook and eat good wholesome food.
GO TO BLOG

Ingredients

US / METRIC
Servings:
8
Serves 8
1 1/4 cups
1/4 tsp
1/2 cup
Unsalted Vegan Butter
2 Tbsp
Cold  Water
1 1/4 cups
1 1/4 cups
1
Lemon , zested
2 Tbsp
Lemons , freshly squeezed, juiced
2 Tbsp
1/2 cup
Water
1/4 cup
Agave Syrup
1/2 Tbsp
to taste
Agave Syrup
or Maple Syrup, Cane Sugar, Sweetener of Choice
(optional)

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Nutrition Per Serving

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CALORIES
266
FAT
6.9 g
PROTEIN
3.2 g
CARBS
46.8 g

Cooking Instructions

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Step 1
For the Wild Blueberry Sauce, place Fresh Blueberries (1 pound) and Water (1/2 cup) in a small saucepan over medium-high heat. When berries start to boil, stir in Agave Syrup (1/4 cup) and reduce to a simmer. Mix Corn Starch (2 teaspoon) with a little more water until cornstarch is completely dissolved. Stir mixture into berries and continue to simmer an additional 2-3 minutes or until desired consistency is reached. Set aside.
Step 2
Place All-Purpose Flour (1 1/4 cup), Pure Cane Sugar (1 tablespoon), and Salt (1/4 teaspoon) in the food processor. Cut the Unsalted Vegan Butter (1/2 cup) into small cubes, add them to the flour and process using rapid off-on pulses until mixture resembles small particles.
Step 3
Add half of the Water (2 tablespoon) and process a couple of seconds. Add the rest and pulse. Feel the dough. It should be damp enough to form a tough mass. Add a few more drops of water if necessary.
Step 4
Transfer dough to a floured work surface and work into a round. You can use the dough right away or chill before rolling out.
Step 5
When you are ready, preheat oven to 425 degrees F (220 degrees C).
Step 6
Roll the dough on a floured work surface until it is 1/8 to 1/4-inch thick and has a 11 to 12-inch diameter.
Step 7
Drape the rolled dough over your rolling pin and transfer to tart pan. Gently pat the overhang in around the bottom of the pan and trim off the remaining overhang.
Step 8
Prick the bottom of crust with a fork, line with parchment and pie weights or beans and blind bake for 10 minutes.
Step 9
While crust is baking, mix together the Fresh Blueberries (1 1/4 cup), Fresh Raspberries (1 1/4 cup), Granny Smith Apple (2), Lemon (2 tablespoon), Lemon (1), Maple Syrup (2 tablespoon), Agave Syrup (to taste) and All-Purpose Flour (2 tablespoon) in a large bowl.
Step 10
When crust is ready, spread fruit mixture in tart crust. Bake tart for 30-35 minutes, or until crust is golden brown.
Step 11
Allow tart to cool slightly before spreading the top with Wild Blueberry Sauce. When ready, simply slice and serve as is or serve with frozen yogurt, ice cream or a dollop of whipped topping. Enjoy!

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Nutrition Per Serving
Calories
266
% Daily Value*
Fat
6.9 g
9%
Saturated Fat
2.0 g
10%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
46.8 g
17%
Fiber
5.4 g
19%
Sugars
23.4 g
--
Protein
3.2 g
6%
Sodium
168.5 mg
7%
Vitamin D
--
--
Calcium
20.2 mg
2%
Iron
1.2 mg
7%
Potassium
119.3 mg
3%
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