Blueberry Tart
INGREDIENTS
For the Crust:
- 300 g Wheat flour
- 1 tbsp Sugar
- 200 g Vegan margarine (well chilled, cubed)
- 1 tsp Salt
- 8 tbsp Cold water
For the Filling:
- 600 g Fresh or frozen blueberries
- 150 g Sugar
- 3 tbsp Cornflour
- 1 tbsp Lemon juice
- 1 tsp Lemon zest (optional)
- 0.5 tsp Ground cinnamon (optional)
- Salt, to taste
For Assembly:
- Plant milk, to taste
- Sugar, to taste
INSTRUCTIONS
For the Crust:
- 1 In a large bowl, combine the wheat flour, sugar and salt.
- 2 Add the vegan margarine and rub it in with your fingers until a coarse crumb forms.
- 3 Add the cold water gradually, one tablespoon at a time, until the dough begins to come together.
- 4 Divide the dough into two portions, flatten each into a disc, wrap in cling film and chill in the fridge for 1 hour.
For the Filling:
- 1 In a bowl, toss the blueberries with sugar, cornflour, lemon juice, lemon zest, cinnamon and a pinch of salt.
- 2 Mix well and set aside while the dough rests.
For Assembly:
- 1 Preheat the oven to 200 °C.
- 2 Roll out one dough disc and line a tart tin of about 23 cm.
- 3 Spread the filling over the base.
- 4 Roll out the second disc and cover the tart. At this stage you can be creative: use the whole disc, cut patterns into it, or slice strips and arrange them in a lattice.
- 5 Brush with plant milk and sprinkle a little sugar on top.
- 6 Bake for 20 minutes at 200 °C.
- 7 Reduce the heat to 180 °C and bake for a further 30–40 minutes, or until the crust is golden and the filling is bubbling.
- 8 Allow to cool for at least 2 hours before slicing, so the filling sets.
