Blueberries and blackberries vegan tart

In the summer… yes yes it is supposed to be the summer, even if you haven’t felt the summer heat nor got this beautiful summer tan… I love to bake simple fruits tart: apricots, peaches, plums, berries… so when I bought these blueberries and this blackberries at the farmers market, I knew what I would use them for!

The difference from the past years? The pie crust. As I was using up all my butter to an other trial of croissants (pathetic result… you can read about it here). I decided to save the butter for the croissants and simply replaced it by almond butter our friend Y. bring us from Portland. I am not used to almond butter so I wasn’t sure how to use it, but in replacement of butter in pastries dough it seems perfect. Of course it changes the texture and taste but I find it very well suited for fruits tarts. However because it is drier then normal butter I found it was necessary to add a bit of water to the dough to obtain a suitable texture. As for the rest, I just put it in a pie dish, top with the fruits and a but of sugar and bake.

In the oven you can see some chocolate chips sablés, and mini white chocolate and blueberries tarts made in financier cups.

Have a good day… I can’t wait for the sun to come but I wonder if that will ever happen… it’s been 20days of non stop rain and grey skies…

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