1 cup all-purpose flour
1/3 cup whole wheat flour
3 tablespoons granulated sugar plus 1 teaspoon, divided
1 stick Earth Balance® Vegan Buttery Sticks
3 tablespoons Earth Balance® Original Buttery Spread
1/4 cup water
1 teaspoon kosher salt
1 pound fresh strawberries, sliced
1 cup pomegranate seeds (arils)
1 tablespoon lime juice
3 tablespoons granulated sugar
2 tablespoons cornstarch
Berry Fruit Tart
|% Daily Value|
|Total Fat||15 g||23%|
|Saturated Fat||5 g||26%|
|Dietary Fiber||3 g||12%|
|Vitamin C||36 mg||60%|
|Vitamin A||455 iu||9%|
Combine both types of flour into a bowl along with 3 tablespoons sugar and salt into a large bowl. Whisk to blend.
Cut the Earth Balance stick into 1/2-inch slices. Add the Earth Balance to the flour mixture and use your fingers to mix the butter into the flour. Work until mixed, but do not overwork. Some chunks of butter can remain.
Using a fork, stir in ice water. Dough will begin to form. Knead the dough briefly until firm. Take dough out of bowl and wrap in plastic wrap. Refrigerate 30 minutes.
Preheat oven to 400°F.
Place the strawberries and pomegranate seeds into a bowl and sprinkle with sugar, cornstarch and lime juice. Mix so that the fruit is well coated. Set aside.
Take pie crust out of refrigerator. Roll out into a roughly 12-inch circle. Brush a thick layer of melted Earth Balance spread to the bottom side of the pie crust. Place the pie crust on a baking sheet lined with parchment paper.
Spoon strawberry mixture into the center of the dough. Leave about a 1-inch border of uncoated pie crust around the edge. Fold the uncoated edges of the tart dough in toward the center, partly covering the strawberries.
Sprinkle the top crust around the edges with the remaining 1 teaspoon of sugar. Bake tart for 20 to 25 minutes or until the crust is golden brown. Cool 10 minutes. Top with blueberries and if desired mint leaves. Slice and serve warm.
Berry Fruit Tart
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