Vegan Summer Tart

Name: Vegan Summer Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g vegan margarine; 75 g Sugar; 300 g Flour; 5 (approx. 600 g) Nectarines; 100 g Blueberries; 100 g Currant Jelly; 2 TABLESPOONS Cornstarch; 50 g crushed almonds; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g vegan margarine
75 g Sugar
300 g Flour
5 (approx. 600 g) Nectarines
100 g Blueberries
100 g Currant Jelly
2 TABLESPOONS Cornstarch
50 g crushed almonds
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film
baking paper

Directions

1
For the dough, knead margarine, sugar, flour and 2 tablespoons of cold water into a smooth dough. Form dough into a ball, wrap in foil and chill for about 30 minutes. Wash the nectarines and cut into slices from the stone.
2
Select the blueberries, wash and drain well. Mix fruit, jelly and starch loosely.
3
Roll out the dough between 2 sheets of baking parchment round (approx. 32 cm Ø). Remove the upper sheet of paper and use the lower sheet to place the dough in a greased and flour-sprinkled tart mould (approx. 26 cm Ø) with lift-off base.
4
Remove baking paper and press the dough lightly. Use your fingers to form the upper edge of the dough slightly wavy.
5
Sprinkle the base with almonds. Spread the fruit in the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes. Take the tart out of the oven and let it cool down.