Rustic Fruit Tartlet

Recipe courtesy of : 
Chef Pam Brown


It’s apple pickin’ time! And here’s another wonderful recipe from our good friend, vegan chef Pam Brown, founder and former long-time owner of the Garden Café on the Green in Woodstock, New York, to help you enjoy them. Actually, any kind of fruit can be used — pears, peaches (peeled) or berries — instead of apples, according to Pam.

“One thing to be aware of,” she points out, “is that peaches and blueberries give off a lot of liquid.” Adds Pam, “To solve this, I precook them a little and then drain the liquid away. Cool the fruit and then proceed with the recipe.”

This is a rustic tart and Pam emphasizes, “It does not have to look like it comes from a bakery.”

Optional topping:

¼ cup apricot jam

½ tablespoon water



1 1⁄2 cup
Unbleached Flour
1⁄2 cup
Corn Meal (not the coarse grind)
2 tablespoons
Unrefined Sugar
1⁄8 teaspoon
Baking Powder
6 tablespoons
Earth Balance Vegan Buttery Stick (chilled, cubed)
1 teaspoon
Lemon Juice
6 tablespoons
Non-dairy Milk
Granny Smith Apples (or Honeycrisp apples, peeled, cored and chopped into medium chunks)
1⁄4 cup
Arrowroot Flour
1⁄2 teaspoon
1⁄4 cup
Maple Syrup
1⁄4 cup
Dark Brown Sugar
2 teaspoons
Non-dairy Milk
2 tablespoons
Unrefined Sugar