Frozen Berry Tart

Malted Pastry Crust:

1 2/3 Cups All Purpose Flour

6 Tablespoons Cup Barley Malt Flour/Powder

2 Tablespoons Dark Brown Sugar, Firmly Packed

Pinch Salt

6 Tablespoons Non-Dairy Margarine, Chilled and Cut into Pieces

6 Tablespoons Vegetable Shortening

2 Teaspoons Plain Soy or Coconut Yogurt

1 - 2 Tablespoons Water, Ice-Cold

Mixed Berry Filling:

4 Cups Fresh or Frozen Mixed Berries

1/2 - 1 Cup Granulated Sugar*

3 Tablespoons Cornstarch

1/4 Teaspoon Freshly Ground Black Pepper

1/4 Teaspoon Salt

1/2 Cup Apricot Jam or Preserves of Choice

*Depending on what berries you choose and how ripe they are, their sweetness can vary greatly. To make sure that your tart isn't too sweet or too sour, add the lesser amount of sugar at first, give the filling a taste, and adjust as desired.

Beginning with the pastry, combine both flours, sugar, and salt in a large bowl. Add in the both fats, and use a pastry cutter or fork to cut them into the dry goods, until the mixture becomes a fairly coarse meal-like consistency with a few lumps, no larger than peas. Introduce the non-dairy yogurt and 1 tablespoon of water, stirring well (I find this works best with your hands, to make sure everything is being thoroughly incorporated). If the dough is still too dry to fully come together, slowly drizzle in the remaining water until you achieve a cohesive ball. Press it together firmly, and shape into a flat round. Wrap with plastic and refrigerate for at least 1 hour before proceeding, or for as long as 12 hours.

When you're ready to bake, preheat your oven to 375 degrees and lightly grease and flour a 9-inch round fluted tart pan with removable bottom.

Toss together the berries, sugar (to taste), cornstarch, pepper, and salt in a large bowl, until the fruits are evenly coated and distributed. Set aside.

Retrieve your chilled crust from the fridge, and quickly roll it out on a well-floured surface to prevent it from warming up too much. It is a very fragile dough, so don't panic if it tears or threatens to completely fall apart. Just move it as best you can into the prepared pan, and use your fingers to press it evenly into the bottom and up the sides, patching holes as necessary. Spread your jam evenly across the empty pastry shell, and finally, top that with your berry mixture. Smooth down the filling so it's not mounded up in the center, and bake for 40 - 45 minutes, until the crust is golden brown. The filling may still be very liquid, so handle it with care.  Let cool completely before covering and carefully moving into the freezer. Let freeze overnight, or at least 6 hours, until firm.

Serves 10 - 12

©Hannah Kaminsky