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Vegan Rustic Raspberry Tart


I have mixed feelings about Valentine's Day. On one hand, I think it's frivolous to say this one day is for showing love to another person (shouldn't we do that every day?), and I despise how commercial it is. But, on the other hand, I think it is good to take time to pause and reflect on our relationships and maybe having a holiday to do so is a necessary reminder for some of us. And I can't deny that I will always welcome an excuse to bake a special treat. So, in honor of love, I give you this rustic raspberry-love tart.





  • 3 cups frozen raspberries
  • 1 cup fresh raspberries
  • 1/2 cup maple syrup
  • 1/2 cup rapadura
  • 1 Tablespoon lemon juice
  • 1 Tablespoon arrowroot powder
  • 1 Tablespoon vanilla extract


  • 1 Tablespoon soy milk, rice milk or nut milk for brushing crust
  • 2 Tablespoons of rapadura for sprinkling on top.


Preheat oven to 425ºF.

Make Crust:

  1. Whisk flours and rapadura together. Cut oils into the flour mixture using your fingertips until it forms pea-sized crumbles. Add ice water 1 Tablespoon at a time stirring with a fork until it starts to come together into a ball. The total amount of water added varies every time depending on the humidity in the air-it may be 4 Tablespoons or it may be 8 Tablespoons. Just be sure to add it 1 Tablespoon at a time.
  2. Form dough into a ball and cover in plastic wrap. There's no need to refrigerate this dough. Roll it out on a well-floured work surface into a roughly-shaped circle about 1/4" thick.
  3. Roll your dough up onto the rolling pin and then unroll it into your baking dish. I used a 9" round dish. A pie plate would work fine.

Make Filling:

  1. Mix frozen berries, maple syrup, rapadura, lemon juice, arrowroot, and vanilla together with a large spoon. Reserve the fresh berries for now.

Assemble Tart:

  1. Pour filling into the prepared dough and fold the overhanging edges of the dough in towards the center. Rustic edges are a good thing. Add the fresh berries to the center of the tart.
  2. Brush the crust with soy milk and sprinkle the rapadura over the crust and fresh berries.
  3. Place the tart on a foil-lined baking sheet to catch any juice that bubbles over. Bake at 425ºF for 35-45 minutes or until crust is golden brown and juice is bubbling.
  4. When done remove from oven and allow to cool on a rack for 30 minutes.
  5. Cut and serve warm with your favorite vanilla ice cream. Enjoy!!!


I'd love to see pictures of any of my recipes you try. Tag them with #fareisle and tag me @fareisle and I'll repost on my Instagram feed!