From reel to table

Jack-o'-Lantern Berry Tart

A buttery vegan tart full of dark berries, with a spooky pastry face cut out on top.

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Watch how it is made

The reel shared on @veganjoyciful.

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Before you start

Ready-rolled shortcrust is often vegan (check the label). Cut the face from the top sheet before laying it on, and chill the tart 15 minutes before baking so the face keeps its shape. A little turmeric in the plant-milk wash gives the golden colour.

Our own version inspired by the reel of @luxebaker: the creator's exact quantities are not published on the web, so these amounts are ours.

Jack-o'-Lantern Berry Tart

1 tart · 23 cm (9 in) tin

Ingredients

2 sheets vegan shortcrust pastry (or homemade with 300 g flour, 150 g cold vegan butter, 1 tbsp sugar and 4–5 tbsp cold water)Filling: 500 g mixed berries (blueberries, blackberries, raspberries; frozen is fine); 80 g sugar; 2 tbsp cornstarch; 1 tbsp lemon juiceWash: 2 tbsp plant milk + 1 tsp maple syrup + a pinch of turmeric

Step by step

Heat oven to 190°C (375°F). Line the tin with one sheet of pastry.
Toss the berries with sugar, cornstarch and lemon and spread in the case.
Cut a jack-o'-lantern face (eyes, nose and jagged smile) out of the second sheet, lay it on top, seal the edges and brush with the wash.
Chill 15 minutes, then bake 40–45 minutes until golden and bubbling through the face. Cool at least 1 hour before slicing.

Inspired by the reel of @luxebaker. Quantities and method by veganjoyciful.

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