vegan rustic fall raspberry tart...oh my!....

God how I hate those signs that summer is sliding into Fall...anyone with me  on this one?...I am a hot weather gal and round these parts, this time of year there are SIGNs...a red leaf here and there, and that distinctive change in the sunlight..the way it changes its angle and color of the suns' rays. Round this time of year, the best kind of pick me up is the second wave  of  fall raspberries that we get...woot, woot ,woot!

I am about to share with you, my very very very favorite baked treat on earth...the never-fail-to-impress kerin rose rustic fruit tart! I am gonna give you the 'regular' version and then let you in on my vegan substitutions. newe passion...but more on that another day!

Crust: 3/4 c. whole wheat pastry flour 3/4 c. all purpose flour 2 T brown sugar 4T butter ( vegan substitute 3T canola oil) 1 T canola oil ( ONLY if you use the butter!) 1 egg separated..(vegan substitute 1 T flax seed ground in coffee grinder, whipped into 3T H2O) 1t. lemon juice ————— Berry filling: 1/4 cup slivered almonds 1/4 cup ww flour 1/4 cup brown sugar ( or substitute blue agave nectar) 4 cups berries ( raspberries, blueberries, strawberries or blackberries in any combo) 2 t. lemon juice 1 T H2O

Prepare crust:

Whisk all your flours, salt,and sugar source in a med. bowl. Cut in your butter if you are using it or canola oil and blend mixture w/ fingers until it is in coarse crumbs w/ some loose parts. If you have used butter, add your T of oil and blend. Mix in 1/4 cup H2O, egg yolk ( or flax seed replacer) and lemon juice. Turn it all out onto  a lightly floured  board, knead a few times, roll into a big ball, flatten into a disk, wrap up tightly and refrigerate for at least one hour, but I sometimes leave it overnight and make this in two parts.

preheat oven to 450 degrees

line a baking sheet w/ parchment paper and spray w/ canola oil

Spread almonds in small baking pan and bake about 4 min ( be careful...these can burn fast!). Let cool, and combine w / ww flour,and process in a food processor till the almonds are ground. ( my cousin adds sugar ( up to 1/4 cup, but I like mine less sweet...I like to let the berries do the talking!). On a lightly floured board , roll out the refrigerated dough to a 13-14" circle. Brush off excess flour and place on the sprayed parchment baking sheet. Spread the almond mixture over it, leaving about 2" around the edges clear. Toss your berries w/ lemon juice, and spoon on top of the almond mixture, making a nice high mound. Sprinkle your favorite sweetener, to taste ( up to 3 T worth) over the berry mound. I do agave that I drizzle. Fold the 2" of border up and over the bottom edge of the berry mound, pleating it as needed.Brush resered egg white, if you are using egg ( I use vanilla soy milk) over this pleated edge.

Bake tart for 15 minutes. Reduce temp to 350 degrees and bake till crust is golden and the berry mound has sunken and is bubbly...maybe  another 30-40 min. Leave the tart on the parchment, slide it VERY carefully onto a wire rack and cool.

This tart is really delicious with those little purple italian plums ( the ones that are golden inside...haven't seen them in so long!) and peaches that are 'going' too...wanna take it into Fall? Slice 2 cored apples and 2 cored pears ( both peeled) into 1/2" wedges and lay out in concentric circles...shazzam! It's all good!

The vegan substitutions are from my all time favorite vegan cooking site, called The Post Punk Kitchen..Isa Chandra Moskowitz is a Goddess! This tart never fails to please...and you can cut it in servings and freeze it...pull a slice out in the dead of winter and enjoy w/ a cup of tea...omigod, like a slice of summer, just when you need it most!


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