Berry Harvest Inspires.

It's getting hot in the desert. The berries are shrinking. They ripen too early and while they are delicious, this was the sum of my harvest today. *le sigh*

Not one to be discouraged, I scampered to the fridge and pulled out the carton of organic strawbs, determined to bake something yummy. Ta da!

Rustic strawberry tart.

I veganized this from an Epicurious recipe.

Crust:

1 1/2 cups unbleached white flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

6 tablespoons soy margarine (I use Earth Balance)
1/2 cup granulated sugar

2 "eggs" worth of egg replacer

2 tablespoons vanilla soy milk

Filling:

1 pint of strawberries, hulled, cut in half

Handful of any other berries you like. I used up some frozen blueberries.

1 teaspoon grated lemon peel

1 teaspoon grated orange peel

Pinch of sugar

Preheat oven to 350 degrees. Lightly grease a tart pan of your choice.

Mix the berries with the lemon peel, orange peel and sugar. Set aside.

Mix together flour, baking powder and salt in a bowl. In another bowl beat the margarine and the sugar. Add the egg replacer and the milk. Add the dry mixture to the wet and stir by hand until just moistened. Do not overmix. Spread the mixture into the bottom of the pan. Tumble the berry mixture onto the dough and arrange nicely and press down a bit.

Bake for 25-30 min.

It's cakey, but nice! I imagine it will be good for breakfast tomorrow.