This post is sponsored by Earth Balance®. All comments and opinions are my own.

Berry Fruit Tart

Is your mouth watering?

It should be … that Berry Fruit Tarts tastes as good as it looks. Now before you start panicking about making a tart crust from scratch, let me assure you that even a novice in the kitchen can make this recipe!

You simply mix up a few ingredients and then roll out the dough. Because this is a free-form tart, you don’t have to worry about making it perfect. Little imperfections just adds to the charm. It’s not fussy or fancy but the taste is amazing and it pairs perfectly with all those tasty berries.

This tart crust is made with Earth Balance® products which gives it a buttery, crisp crust that you’d expect in a homemade tart.

So what’s different about Earth Balance® buttery spreads? Well, they are great tasting, dairy free products that are great in all your recipes, including your baked goods. Earth Balance® buttery spreads are plant-made, and 100% GMO-free, dairy free and vegan friendly.

All of Earth Balance’s buttery spreads and sticks can be used as 1:1 replacement for butter in baking since it has the same oil content.

Not only is Earth Balance® plant-made and great tasting, it is also dedicated to making a positive impact and sourcing ingredients sustainably.  With everything from baking sticks and nut butters to snacks and more, the brand is committed to delivering food that’s not just good for cooking, baking, snacking and spreading, it’s made with the Earth in mind.

So when you spread on Earth Balance®, you can feel good knowing that there’s more to it than just great taste.

Right now you can pick up great taste and get great savings. Take advantage of the Publix digital coupon and save when you shop. Grab a few additional ingredients and whip up this delicious Berry Fruit Tart when you are craving something fresh and sweet.

Berry Fruit Tart
Author: Michelle
Serves: 8
  • 1 cup all-purpose flour
  • 1/3 cup white whole wheat flour
  • 3 tablespoons granulated sugar plus 1 teaspoon granulated sugar, divided
  • 1 stick Earth Balance® Vegan Buttery Stick
  • 3 Tbsp Earth Balance® Original Buttery Spread
  • 1/4 cup ice water
  • 1 teaspoon kosher salt
  • [u]FOR THE FILLING:[/u]
  • 1lb fresh organic strawberries
  • 2 pomegranates
  • 1 cup blueberries
  • 1 tablespoon freshly squeezed lime juice
  • 3 tablespoons organic granulated sugar
  • 2 tablespoons cornstarch
  • Fresh mint leaves
  1. Prepare vegan crust.
  2. Combine both types of flour into a bowl along with 3 tablespoons sugar and salt into a large bowl. Whisk to blend.
  3. Cut the Earth Balance® Vegan Buttery Stick into ½-inch slices. Add the butter to the flour mixture and use your fingers to mix the butter into the flour. Work until mixed, but do not overwork. Some chunks of butter can remain.
  4. Using a fork, stir in ice water. Dough will begin to form. Knead the dough briefly until firm. Take dough out of bowl and place onto baking sheet. Do not roll flat.
  5. Cover dough in plastic wrap, and refrigerate until ready to roll it out.
  6. Preheat oven to 400 degrees F.
  7. Begin to prepare filling by slicing and halving the strawberries. Next, extract the pomegranate seeds. Place both the strawberries and pomegranate seeds into a bowl and sprinkle with sugar, cornstarch and lime juice. Mix so that the fruit is well coated. Set aside.
  8. Take vegan pie crust out of refrigerator. Roll out until flat into a roughly 12-inch circle. Brush a thick layer of melted Earth Balance® Original Buttery Spread to the bottom side of the pie crust. Place the pie crust on a baking sheet lined with parchment paper.
  9. Take mixture of strawberries and pomegranate seeds and spoon them into the center of the dough. Leave about a 1-inch border of uncoated pie crust around the edge.
  10. Fold the uncoated edges of the tart dough in toward the center, partly covering the strawberries.
  11. Sprinkle the top crust around the edges with the remaining 1 teaspoon of sugar.
  12. Bake tart for 20-25 minutes or until the crust is golden brown.
  13. Pull out of the oven and let cool for 10 minutes.
  14. Top with blueberries and mint leaves.
  15. Slice and serve warm.