Apricot Nectarine & Blackberry Tart with Lavender
This vegan summer fruit tart celebrates the peak season of stone fruit and berries with a hint of lavender in the filling. Soft juicy ripe apricots, nectarines, and blackberries are a wonderfully delicious combination!
Servings: 8 servings
Ingredients
- Whole Wheat Pastry Crust
- 1 1/2 cups white whole wheat flour or whole wheat pastry flour
- 1 1/2 cups all purpose flour or replace with more whole wheat flour
- 3/4 cup vegan shortening I used nutiva brand
- 6 tablespoons extra-virgin olive oil
- ice water
- 1/2 teaspoon sea salt optional
- Apricot Nectarine Blackberry Lavender Filling
- 6 large apricots add a few more if they are small
- 6 nectarines
- 1 1/2-2 cups blackberries
- 3/4 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 1/2 teaspoon ground vanilla, or 2 teaspoons vanilla extract
- 1/2 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 1/4" 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.
Notes
This tart will keep covered and left out on the counter overnight to be eaten the following day, or stored the fridge for up to a week.