Two factors have inspired this post, firstly how much I hate wasting any food in my fridge and secondly how busy I seem to be right now. I am in the middle of preparing a series of posts for a company I am collaborating with and can’t wait to let you know more (including a special discount code in Finland). This has been taking up a lot of my spare time, so I looked for something quick and easy to post. I always seem to have some leftover vegan pastry in my freezer, not to mention a few berries past their prime in my fridge and hate to see them go to waste. So I rustled up these vegan fruit tarts. They have a fruity jammy centre flavoured with orange zest and cinnamon and a crisp pastry outside. I am not the best with pastry, but these are not meant to look perfect, in fact I like their rustic appearance. I have mine with a generous spoon of plant based yoghurt or whipped cream!
One note, I have listed the recipe per tart so you can make as many tarts as you have ingredients. If you are using my vegan pastry recipe from scratch, it should make 8 – 10 tarts. So simply multiply the ingredients as necessary.
Vegan Orange and Cinnamon Spiced Fruit Tarts – ingredients per tart
Vegan pasty – find my recipe here
a handful of berries, or chopped rhubarb
1 tsp arrowroot
1 heaped tsp coconut sugar
a grating of orange zest
a pinch of cinnamon
a good splash of orange juice
extra coconut sugar for sprinkling and plant milk to brush
plant based yoghurt or cream to serve
Preheat the oven to 180 degrees. Roll out the pastry to around 3 mm thickness. Cut into rounds (I used a 12 cm diameter bowl)
Mix the berries with the sugar, zest, arrowroot, cinnamon, and juice and spoon into the centre of your tart.
Now go round your tart, folding over one edge and then the next, pinching where the two edges cross, until you have gone around the whole tart. Sprinkle with a little extra sugar and brush with plant milk.
Bake in the oven for 20 – 25 mins, until golden brown and the fruit has turned jammy