Vegan Summer Tart

Ingredients

Directions

1. 1

   For the dough, knead margarine, sugar, flour and 2 tablespoons of cold water into a smooth dough. Form dough into a ball, wrap in foil and chill for about 30 minutes. Wash the nectarines and cut into slices from the stone.

2. 2

   Select the blueberries, wash and drain well. Mix fruit, jelly and starch loosely.

3. 3

   Roll out the dough between 2 sheets of baking parchment round (approx. 32 cm Ø). Remove the upper sheet of paper and use the lower sheet to place the dough in a greased and flour-sprinkled tart mould (approx. 26 cm Ø) with lift-off base.

4. 4

   Remove baking paper and press the dough lightly. Use your fingers to form the upper edge of the dough slightly wavy.

5. 5

   Sprinkle the base with almonds. Spread the fruit in the mould. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 40 minutes. Take the tart out of the oven and let it cool down.