22 March 2012

No Meat Zone Recipes: Vegan Mixed Berry Crumble Tart

This mixed berry crumble tart is the perfect dish to welcome the arrival of spring. Serve with a side of vegan ice cream, and you'll be enjoying this unseasonably hot weather in the most delicious way possible.

The Tart:
1 1/2 cup sliced fresh strawberries
1 1/2 cup fresh blueberries
1 cup fresh raspberries
2/3 cup sugar
2 tbsp cornstarch
3/4 cup all purpose flour
1/2 cup sugar
1 tsp grated lemon peel
1/3 cup vegan butter, melted

Heat oven to 425 degrees F. Place the pie crust in the pan as directed. In a large bowl, mix berries with 2/3 cup sugar and cornstarch. Add berry mix to the pie pan. In a small bowl stir the flour, 1/2 cup sugar, lemon peel, and butter. Mix together until crumbly and spread evenly over berries. Bake for 35 to 45 minutes, or until fruit bubbles in center.

The Crust:
1 cup all purpose flour
1/2 tsp salt
1/3 cup plus 1 tbsp vegetable shortening
2 to 3 tablespoons water

Mix together the flour and salt in a large bowl. Add in the shortening and mix until the pieces are the size of small peas. Add cold water one tablespoon at a time, mixing until all flour is moistened and pastry almost leaves the side of the bowl. Roll the pastry into a large ball and wrap it in plastic wrap. Let cool in refrigerator for 45 minutes to an hour. Roll pastry on lightly floured surface, using rolling pin. Roll it into a circle slightly larger than the pan you are using. Fold over the flattened pastry and carefully unroll it in the pan.

Caron Creighton | @caroncreighton | Blog
Michigan Caron is a student at Michigan State University studying Professional Writing, Journalism and Arabic. She has been vegetarian for three years and frequently posts delicious vegan dessert ideas on her blog, Vegan Monster. She also spends her free time running, writing, and enjoying delicious vegan meals.

Photo credit: Caron