Apricot Nectarine and Blackberry Tart with Lavender

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January 31, 2017

Recipe by Fare Isle

  • Cook: 1 hr 10 mins


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


Whole Wheat Pastry Crust

1In 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).

2Divide 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.

3Roll 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.

4Roll out second disc in the same manner. Use a sharp knife or pastry cutter to cut dough into 1 inch wide strips.

Apricot Nectarine Blackberry Lavender Filling

1Preheat oven to 425˚F. Line a baking sheet with foil.

2Slice apricots and nectarines into eighths leaving skin on, discard stones. Gently fold all of ingredients together.

3Pour 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.

4Brush non-dairy milk of your choice over the top crust and sprinkle top with a tablespoon of rapadura sugar.

5Transfer 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 dough starts to brown past your liking, cover the top loosely with foil.

6Transfer tart to cooling rack and let it cool for 1 hour before cutting, so the filling sets up.

7Garnish with fresh lavender flowers and serve with your favorite ice cream or whipped coconut cream!

8This tart will keep for overnight left out on the counter to be eaten the following day, or stored the fridge for up to a week.


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