A client asked me for a vegan mixed berry and cherry tart last week. I thought I would have to use a lot of frozen fruit, but Whole Foods had fresh cherries (not organic, and NOT local, and very expensive) and very good blueberries (organic! also not local! but on sale!). I supplemented with frozen cranberries, and also bought some dried cranberries and raisins. I cooked most of the fruit with some sugar, so it turned into a very jammy and comforting, wintry dessert! Who knew?!
I had also been looking for a decent vegan tart crust forever, and finally found a recipe for this nut crust. It’s crumbly and much like a big, fragrant nut cookie! It might even replace my regular short crust as a favorite!!
My tart pan was 13 inches in diameter, ie bigger than most. I have cut the recipe for the crust to what is needed for a 1o” tart, but you may have some filling left over (no problem! It’s great on waffles or pancakes)!!
Vegan Oat-Nut Crust (variation on a recipe from the Whole Food Bible)
1 cup ground almonds
1 cup walnut pieces
2 cups rolled oats
1 cup all purpose flour
salt
6 Tblsp. canola oil
6 Tblsp. maple syrup
vanilla extract

Toast the walnuts in the oven (400F) or the toaster oven, until brown and fragrant.
Grind in the food processor with the rolled oats to form a coarse meal. Add salt, ground almonds and flour.
Pre-heat oven to 375F.
In a small bowl, mix the oil, maple syrup and vanilla.
Add the liquid ingredients to the dry and process until everything holds together.
Run hands under cold water and then press the dough into the tart pan with damp hands (you will have to re-wet your hands several times).
Bake until golden brown (about 20 minutes).


Tart Filling

1 lb blueberries (frozen or fresh)
1lb cherries
1lb cranberries (frozen or fresh)
1 cup raisins
1 cup dried cranberries
peel of 1 orange
1-2 cups of sugar (depending on your sweet tooth…I found 1 cup to be plenty).

In a pot, cook everything except the cherries over medium heat. After about 10 minutes, strain the fruit and set aside. Bring the juice back to a simmer and let it reduce until it forms a thick syrup. Stir occasionally to prevent burning. This will take a while, so be patient!
When syrup is done, mix it back into the fruit.
In the meantime, pit the cherries and cut in half.
Pour the berry mixture into the baked tart pan. Evenly distribute the cherries throughout, cut side up. Let everything set and serve at room temperature.
Will keep in the fridge for 2-3 days.

Optionally, toast some slivered almonds and make a border for the tart!


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