This vegan strawberry tart is bursting with flavor from fresh seasonal strawberries, wrapped up in a perfectly crisp homemade pie crust. This dessert is every bit as beautiful as it is delicious!
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This insanely good strawberry tart comes from the amazing cookbook Meatless in Cowtown, which I definitely recommend checking out!
I was impressed with how easy this was to pull together, and it's quickly become one of my favorite vegan desserts.
This vegan strawberry tart is:
- Packed with juicy, perfectly ripe strawberries!
- Wrapped in a homemade vegan pie crust.
- Delightfully sweet.
- 10o% plant based, egg-free, and dairy-free
- Ready in under an hour.
- Perfect for summer!
Tips & Tricks
Strawberries are consistently on the Dirty Dozen list, so buying organic is a great idea. Plus organic strawberries tend to be fresher and more flavorful than non-organic.
You can use any vegan butter of your choice for the pie crust, but I prefer the Earth Balance kind that come in sticks. In my opinion, it best replicates the texture of real butter, which is important for a pie crust!
More Recipes
If you love this vegan strawberry tart, be sure to check out these other delicious strawberry recipes:
Recipe reprinted with permission from Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas Style * © 2015 by Laura Samuel Meyn and Anthony Head, Running Press, a member of the Perseus Books Group. Photos by Jason Varney.
Recipe
Rustic Strawberry Tart
Ingredients
Crust
- 1 cup unbleached all-purpose flour plus more for rolling out
- ⅓ cip white whole wheat flour
- 3 tablespoons organic granulated sugar plus 1 teaspoon , divided
- ⅛ teaspoon kosher salt
- 4 ounces unsalted vegan butter stick such as Earth Balance, 1 stick
- ¼ cup ice water plus 2 tablespoons
Filling
- 1 pound strawberries fresh, organic, hulled and halved
- 3 tablespoons granulated sugar organic
- 2 tablespoons cornstarch
- 1 tablespoon lime juice freshly squeezed
Instructions
- To make the crust: Combine the flours, 3 tablespoons of the sugar, and salt, if using, in a large bowl; whisk to blend well. Cut the butter or vegan butter into ½-inch pieces. Add the butter or vegan butter to the flour mixture and work in with your fingertips until a coarse meal forms (do not overwork the dough; some large bits can remain).
- Using a fork, stir in just enough of the ice water to form a dough. Knead the dough briefly until it comes together. Pat the dough into a round disk, cover with plastic wrap, and refrigerate it until you’re ready to roll it out.
- To make the filling: Preheat the oven to 425° F. Place the strawberries in a medium bowl. Sprinkle the strawberries with the sugar, cornstarch, and lime juice; toss to coat.
- Place a large sheet of parchment paper on a work surface; sprinkle it with flour. Place the dough disk in the center of the parchment paper and, using a rolling pin, roll it out to a 13-inch round.
- Lift the parchment paper up and transfer it, with the crust, to a baking sheet.
- Spoon the strawberries into the center of the dough, drizzling with a bit of the juices from the bottom of the bowl. Fold about 1½ inches of the edges of the tart dough in toward the center, partly covering the strawberries.
- Sprinkle the top crust around the edges with the remaining 1 teaspoon of sugar. Bake the tart until the crust is golden brown and the filling is bubbling, about 25 minutes.
- Let stand for at least 15 minutes (the center will be very juicy but it will set some as it cools). Serve warm or at room temperature.
Ann says
I’ve made this tart many many times and it’s always delicious!! Thank you for the recipe. I’m going to try using the crust for pies and quiches next.