Wild Blackberry Tart
All you need is:
1 1/2 glass of flour (I used 1/2 whole wheat + 1/2 refined wheat flour)
1/4 or less of unrefined sugar (coconut or cane)
Pinch of good quality salt (sea salt or Himalayan)
150 ml or 10 tbsp coconut oil (not melted)
2 tbsp or more ice water
2 tbsp chilled plant-based cream
1/4 tsp vanilla extract
2 glasses fresh foraged or bought blackberries
2 small-medium sized apples cut roughly into small cubes
1 tbsp of unrefined sugar (coconut or cane)
1/2 tsp vanilla extract
1/2 tsp cinnamon
Pinch of nutmet
Pinch of salt
Tiny squeeze of lemon
Handful of almond flakes
Lemon balm or mint leaves for decoration (optional)
Frozen blackberries for decoration(optional)
Here’s what you do:
Preheat the oven to 220 degrees C. Set aside 23-25cm tart baking dish, lay the bottom with parchment paper if it's not non-stick.
Combine flour, sugar and salt in food processor. Add coconut oil using on/off turns, mix until oil dissolves in equally. Add ice water, cream and vanilla extract. Process just until dough starts to stick together, adding more ice water by teaspoonfuls if it is too dry. Gather dough into ball, cover with cloth and leave in the fridge to rest and chill for 30 minutes. If you do not have a food processor you can all do it with your hands :). Just follow the order.
Add the blackberries, diced apples, 1 tbsp sugar, vanilla extract, cinnamon, nutmeg and salt to the bowl. Toss well.
Roll the dough out into a circle about 28-30cm wide in diameter, trim the edges if needed.
Transfer the pastry carefully to a baking tray with a piece of parchment paper. Gently press the edges of the pastry to the sides. Place the blackberry mixture to the tray evenly.
Bake in the oven for 30 minutes and then reduce the heat to 190 degrees C. Skater almond flakes on the top and return to bake for a further 20-25 minutes or until the crust is golden and the fruits are slightly bubbling. Let it cool for 10 minutes before slicing.
After it cooled down add some lemon balm or mint leaves as well as frozen blackberries to decorate it. Dust some cinnamon and nutmeg.
Enjoy! Best served with plant-based vanilla ice-cream.