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For the Wild Blueberry Sauce, place
Fresh Blueberries (3 cups)
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 (1/2 Tbsp)
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.
All-Purpose Flour (1 1/4 cups)
Pure Cane Sugar (1 Tbsp)
Salt (1/4 tsp)
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.
Add half of the
Water (2 Tbsp)
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.
Transfer dough to a floured work surface and work into a round. You can use the dough right away or chill before rolling out.
When you are ready, preheat oven to 425 degrees F (220 degrees C).
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.
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.
Prick the bottom of crust with a fork, line with parchment and pie weights or beans and blind bake for 10 minutes.
While crust is baking, mix together the
Fresh Blueberries (1 1/4 cups)
Fresh Raspberries (1 1/4 cups)
Granny Smith Apples (2)
Lemons (2 Tbsp)
Maple Syrup (2 Tbsp)
Agave Syrup (to taste)
All-Purpose Flour (2 Tbsp)
in a large bowl.
When crust is ready, spread fruit mixture in tart crust. Bake tart for 30-35 minutes, or until crust is golden brown.
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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