Berry Tart Recipe

1/2 cup non-hydrogenated margarine

1/3 cup sugar

1 teaspoon vanilla for the crust

3/4 cup finely chopped pecans

1 1/2 cups flour

Preheat the oven to 350 degrees Fahrenheit. Beat the sugar and margarine until creamy and well mixed. Add the vanilla and mix again. Then add the pecans and continue mixing the batter until smooth and creamy. Add the flour 1/2 a cup at a time. Note, crust batter will become very crumbly.

Coat the tart pan with some margarine and then press the crust dough into the pan using your fingers. Make sure to get the sides of the tart pan as well as the bottom and that your crust is even throughout. You may find you have some left-over dough, no worries, just make a mini-tart for yourself!

Bake the tart crust until golden, about 25 to 30 minutes. Take the crust out of the oven and make sure to cool the pan completely. (I let my crust sit for about 5 hours to ensure it was ready for the berry filling.)

Berry tart filling

1 pound of mixed berries (I used blackberries, blueberries strawberries and raspberries)

1/4 cup sugar

1 to 2 tablespoons of flour

1/8 to 1/4 cup crushed raspberries with 2 tablespoons of sugar

In a large bowl, mix the berries and the 1/4 cup sugar until well blended. Then add the flour and mix until well-coated. Transfer the fruit mixture and bake the berry tart in a preheated oven at 350 degrees Fahrenheit until warm about 15 minutes.

In the meantime, take your extra 1/8 to 1/4 cup crushed raspberries with the 2 tablespoons of sugar and heat the mixture on the stove top until warm and bubbly. About 2-3 minutes. Then, once the tart has been baking for 15 minutes, open the oven door, pull the oven rack with the tart out of the oven and carefully pour the raspberry sauce evenly on top of the tart.

Put the tart back in the oven and bake for another 5 minutes or so. Carefully, remove this wonderful vegan dessert out of the oven and allow to cool before serving. Remove tart pan before serving.