Today I am going to show you how to make an easy but spectacular vegan raspberry crumble tart. I am super excited about this recipe. Mother’s day is coming up in just a couple of weeks, and this would be a wonderful treat to serve mom on Mother’s day. The tartness of the raspberries, the slight sweetness of the maple syrup, and the delicious pastry make this a culinary experience.
Yet, this is not a dessert limited to special occasions; it is easy enough to serve as a weekend treat or even to satisfy a week-day craving. It also stores well in the fridge and tastes just as good the next day. We are 4 for 4 in our home on this dessert. Even mom, who does not usually have much of a sweet tooth, likes this dessert. Of course, it does not hurt that it is a raspberry tart, raspberries being one of mom’s favorite berries. So, I think this will be a perfect dessert to serve mom on Mother’s day.
Unlike many tart recipes where you must carefully roll out the crust, we are simply going to press the dough into the form, add a filling, and sprinkle with extra crust on the top. Easy to make, beautiful to look at, and absolutely delectable to eat.
This tart is particularly easy to make if you happen to have my raspberry jam in your fridge. It takes just one serving of jam, mixed with a few frozen raspberries, and the filling is good to go. But not to worry should you not have the jam, it takes only a few minutes to make. The store-bought variety cannot compare to this quick and easy home-made jam.
I am sure you have noticed that raspberries are also one of my favorite berries. They taste so amazing. Of course, they are best when in season and straight from the raspberry bush, but I am also glad that frozen raspberries still taste pretty fresh and look beautiful in baked goods. It is, therefore, often my frozen berry of choice, though blueberries are a close second.
Hope you enjoy this Easy Vegan Raspberry Crumble Tart recipe as much as we do.Print
Easy Vegan Raspberry Crumble Tart
Easy to make, beautiful to look at, and absolutely delectable to eat.
- Prep Time: 25 min.
- Cook Time: 45 min.
- Total Time: 1 hour 10 min.
- Yield: 1 Tart 1x
- 1 3/4 cup flour (1 1/4 cup all-purpose flour, 1/2 cup sprouted spelt or white whole wheat pastry)
- 1/4 cup almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1/4 cup all-natural cane sugar
- 1/3 cup coconut oil
- 1/3 cup vegan margarine (Earth Balance)
- Preheat the oven to 350 degrees
- In a bowl mix the following ingredients: flour, almond flour, salt, sugar, and vanilla. Mix until well combined.
- Using a pastry cutter (or a fork) cut in the coconut oil and vegan margarine. The mixture should resemble crumbs. Make sure not to over-mix.
- Remove 1/3 of the crumb mixture. Set aside for crumble on top.
- To the remaining 2/3 crumble mixture, add enough cold water (a teaspoon at a time) to make it stick together when pressed. I rarely need more than 1 tablespoon of water. It should not be wet.
- Place into tart tin and press with a spoon or your fingers to fill about halfway up the side of the tin with crust.
- Bake at 350 degrees for 15 minutes. (Use pie weights or dried beans to keep the crust from puffing).
- Remove pie weights and let cool on a cooling rack for about 20 minutes.
- In a bowl, mix together the raspberry jam and frozen raspberries.
- Pour into the pre-baked tart crust.
- Sprinkle with the 1/3 crumble mixture leftover from the tart crust.
- Bake at 350 degrees for 20 minutes
- Let cool completely before attempting to remove from the tin.