1Preheat oven to 425ºF.
2Make Crust: Whisk flours and rapadura together. Cut oils into the flour mixture using your fingertips until it forms pea sized crumbles. Add ice water 1 Tablespoon at a time stirring with a fork until it starts to come together into a ball. The total amount of water added varies every time depending on the humidity in the air-it may be 4 Tablespoons or it may be 8 Tablespoons. Just be sure to add it 1 Tablespoon at a time. Form dough into a ball and cover in plastic wrap. There's no need to refrigerate this dough. Roll it out on a well floured work surface into a roughly-shaped circle about 1/4" thick. Roll your dough up onto the rolling pin and then unroll it into your baking dish. I used a 9" round dish. A pie plate would work fine.
3Make Filling: Mix frozen berries, maple syrup, rapadura, lemon juice, arrowroot and vanilla together with a large spoon. Reserve the fresh berries for now.
4Assemble Tart: Pour filling into the prepared dough and fold the overhanging edges of the dough in towards the center. Rustic edges are a good thing. Add the fresh berries to the center of the tart. Brush the crust with soy milk and sprinkle the rapadura over the crust and fresh berries. Place the tart on a foil lined baking sheet to catch any juice that bubbles over. Bake at 425ºF for 35-45 minutes or until crust is golden brown and juice is bubbling. When done remove from oven and allow to cool on a rack for 30 minutes. Cut and serve warm with your favorite vanilla ice cream. Enjoy!!!