Strawberry Blueberry Rustic Tarts! Individual dairy free tarts that are ideal to make during the summer months when strawberries and blueberries are at their peak. They are completely fuss-free and are delicious on their own, or paired with a scoop (or two) of coconut milk ice cream or a light dusting of powdered sugar!
Ingredients
2 cups all purpose flour, plus more for dusting
¼ cup granulated sugar
½ teaspoon baking powder
½ teaspoon salt
8 tablespoons coconut oil
½ cup plus 2 tablespoons unsweetened plain coconut milk yogurt
1 cup halved strawberries, washed and stems removed
1 cup blueberries, washed
1 ½ teaspoons cornstarch
4 ½ teaspoons sugar
1 egg
1 tablespoon water
Instructions
Make the dough by combining 2 cups of all purpose flour with ¼ cup granulated sugar, ½ teaspoon baking powder, and ½ teaspoon salt into a food processor. Pulse to combine. Note: if you don’t have a food processor, just add ingredients to a medium sized mixing bowl and whisk together with a fork.
Add 8 tablespoons of coconut oil to the food processor and pulse until just combined. The mixture should resemble coarse crumbs. If using a mixing bowl, cut the coconut oil into the flour mixture with a pastry cutter or fork.
Next, add ½ cup plus 2 tablespoons unsweetened plain coconut milk yogurt and pulse 6-8 times, or until dough starts to form into a ball. If using a mixing bowl, use a spoon to combine until the ingredients stick together and a ball forms.
Place the dough onto a piece of plastic wrap, flatten into a circular disk and wrap the plastic around the dough. Chill in the fridge for 30 minutes-1 hour or overnight.
Preheat oven to 350 degrees.
Take the dough out of the fridge to soften for ~20-30 minutes.
In the meantime, halve 1 cup strawberries (or quarter them if they are large) and add to a small mixing bowl. Add 1 cup blueberries to the bowl and then sprinkle the berries with 1 ½ teaspoons cornstarch and 4 ½ teaspoons sugar. Mix to combine and set aside.
Line a baking sheet with parchment paper.
Once the dough has softened, divide into 4 equal pieces and lightly roll each into a ball. Dust cutting board or counter with some flour and use a rolling pin to flatten each ball until about 1 cm thick.
Add ½ cup of the fruit mixture to the center of each tart. Fold the edges of the dough into the center by overlapping the sides, being sure to leave 2-3 inches of filling showing in the center.
Make egg wash by whisking together 1 egg and 1 tablespoon of water in a small bowl. Using a pastry brush, lightly brush egg wash over the dough of each tart. Note: If the folds of the dough aren’t holding together, use the egg wash and brush a little under each fold to help adhere to the dough.
Bake for 30-40 minutes or until tops are golden brown and the filling is bubbly.
Let cool at least 10-15 minutes and then serve them on their own, with a light dusting of powdered sugar, or a scoop or two of coconut milk ice cream. Best when served fresh, but leftovers will keep one-two days covered in the fridge. Just be sure to pull them out of the fridge for ~15 min to warm to room temp. Enjoy!
Recipe by Peach and the Cobbler - REAL food + Holistic Health + Self Love at https://www.peachandthecobbler.com/strawberry-blueberry-rustic-tarts/