This vegan summer fruit tart celebrates the peak season of stonefruit and berries with a hint of lavender in the filling. Soft juicy ripe apricots, nectarines, and blackberries are a wonderfully delicious combination but feel free to swap them out for other stone fruit or berries this summer!
Summer Fruit Tart Scented with Lavender
This vegan tart is a wonderful way to use sweet juicy summer fruits while they are in season. A simple vegan tart crust is the perfect canvas for flavorful nectarines, apricots, and blackberries. Adding a pinch of lavender to the filling brings a gentle floral note reminiscent of a summer garden.
Table of Contents
Ingredients
Apricots - Choose soft and fragrant apricots for the best flavor. Apricots have drier flesh and a milder flavor compared to peaches, nectarines and plums. They are great in pies and tarts because they hold their shape well and don't create a ton of excess juice that can leak out.
Nectarines - Choose medium ripe nectarines that are still a bit firm and not too soft. Nectarines have a sweet peachy flavor and work well in combination with jammy apricots and juicy blackberries.
Blackberries - Juicy ripe blackberries pair perfectly with stone fruit like nectarines and apricots.
Lavender - Lavender has a strong floral aroma and taste that can become overpowering and perfume/soapy tasting if used in excess. A little goes a long way. Use fresh or dried lavender, but remember that dried herbs usually have a more concentrated flavor so you will need even less. feel free to leave it out completely if you like.
Arrowroot Powder - Arrowroot powder is used to thicken the juices of the fruit filling. It can be swapped with other starches such as tapioca starch or corn starch.
Liquor - A splash of bourbon, whiskey, or rum rounds out the flavor of the filling but is not necessary and can be left out.
Vanilla - Vanilla extract to vanilla bean adds a wonderful aroma and taste to the sweet fruit filling.
How to Make Apricot, Nectarine and Blackberry Tart with Lavender
Step 1: Make the Pastry
In a mixing bowl, stir together flour and salt. Cut in shortening and olive oil until mixture is in pea-sized crumbles. Add ice water a tablespoon at a time, stirring with a fork, until the dough just comes together into a shaggy ball. (The amount of water needed is dependent on the humidity and temperature at the time).
Divide dough evenly into two discs. I've found that refrigerating this vegan dough before rolling it is not necessary. You can at this time individually wrap the discs of dough and refrigerate them to use at a later time if you want/need.
Roll out one disc to ¼" thick on a well-floured surface. Use a rolling pin to roll up the crust and transfer it to your tart pan. Leave the overhanging dough for now.
Roll out the second disc in the same manner. Use a sharp knife or pastry cutter to cut dough into 1-inch wide strips for a lattice top.
Step 2: Prepare the Filling
Preheat the oven to 425˚F and line a baking sheet with foil.
Slice apricots and nectarines into eighths leaving the skin on, and discard stones. Gently fold all of the filling ingredients together. Pour and spread the filling into tart crust.
Step 3: Make the Lattice Top
Create a lattice top with the strips of dough, by weaving the strips over and under each other, I start from the center and work out. Do not fret if the strips break, as is natural with whole-grain dough. Simple patch them together, as you can see I've done in the photos.
Using your fingers, press the edges of the dough together and break off the overhanging dough by pushing down on the edges of the tart pan.
Brush the non-dairy milk of your choice over the top crust and sprinkle top with a tablespoon of rapadura sugar.
Step 4: Bake the Tart
Transfer tart to the baking sheet and bake on the center rack at 425˚F for 45 minutes. Lower oven temp to 375˚F and bake for another 20-30 minutes until the center of the tart is bubbling. If the tart crust starts to brown too fast, cover the top loosely with foil.
Transfer the tart to a cooling rack and let it cool for 1 hour before cutting, so the filling sets up.
Garnish with fresh lavender flowers and serve with your favorite ice cream or whipped coconut cream.
Recipe FAQs
I have not tested this recipe with gluten-free flour but you can try a 1-1 gluten-free flour blend to replace the white whole wheat flour or all-purpose flour.
Yes, swap out vegan shortening with vegan butter if you'd like. Use the same amount.
Feel free to omit the lavender altogether or try replacing it with other herbs like thyme, lemon balm, lemon verbena, tarragon, or fennel. Or try adding other fragrant edible flowers like rose petals.
More Summer Fruit Recipes:
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Apricot Nectarine & Blackberry Tart with Lavender
Ingredients
- Whole Wheat Pastry Crust
- 1 ½ cups white whole wheat flour or whole wheat pastry flour
- 1 ½ cups all purpose flour or replace with more whole wheat flour
- ¾ cup vegan shortening I used nutiva brand
- 6 tablespoons extra-virgin olive oil
- ice water
- ½ teaspoon sea salt optional
- Apricot Nectarine Blackberry Lavender Filling
- 6 large apricots add a few more if they are small
- 6 nectarines
- 1 ½-2 cups blackberries
- ¾ cup rapadura sugar
- 2 tablespoons arrowroot powder
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon liquor such as bourbon brandy, or rum (optional)
- seeds scraped from a vanilla bean or ½ teaspoon ground vanilla, or 2 teaspoons vanilla extract
- ½ teaspoon lavender flowers
Instructions
Prepare the Crust:
- In a mixing bowl, stir together flour and salt. Cut in shortening and olive oil until mixture is in pea-sized crumbles. Add ice water a tablespoon at a time, stirring with a fork, until dough just comes together into a shaggy ball. (The amount of water needed is always changing, as it is dependent on the humidity and temperature at the time).
- Divide dough evenly into two discs. I've found that refrigerating this vegan dough before rolling it is not necessary. You can at this time individually wrap the discs of dough and refrigerate them to use at a later time if you want/need.
- Roll out one disc to ¼" thick on a well-floured surface. Use rolling pin to roll up crust and transfer it to your tart pan. Leave overhanging dough for now.
- Roll out second disc in the same manner. Use a sharp knife or pastry cutter to cut dough into 1 inch wide strips.
Prepare the Filling:
- Preheat oven to 425˚F.
- Line a baking sheet with foil.
- Slice apricots and nectarines into eighths leaving skin on, discard stones.
- Gently fold all of ingredients together. Pour and spread filling into tart crust.
- Create a lattice top with the strips of dough, by weaving the strips over and under each other, I start from the center and work out. Do not fret if the strips break, as is the nature with a whole grain dough. Simple patch them together, as you can see I've done in the photos.
- Using your fingers, press the edges of the dough together and break off the overhanging dough by pushing down on the edges of the tart pan.
- Brush non-dairy milk of your choice over the top crust and sprinkle top with a tablespoon of rapadura sugar.
- Transfer tart to the baking sheet and bake on center rack at 425˚F for 45 minutes. Lower oven temp to 375˚F and bake for another 20-30 minutes until the center of the tart is bubbling. If the dough starts to brown past your liking, cover the top loosely with foil.
- Transfer the tart to a cooling rack and let it cool for 1 hour before cutting, so the filling sets up.
- Garnish with fresh lavender flowers and serve with your favorite ice cream or whipped coconut cream.
Kaity Farrell says
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