These tasty breakfast tarts have a flaky crust that envelopes a healhty and not too sweet filling. I used two of my end of summer favorites, blackberries & passionfruit for a delightfully sweet and slightly exotic take on the O.G. pop tart. This recipe is vegan and takes only 45 minutes to make.
• 1 cup blackberries
• 4 Tbsp passionfruit juice (seeds remove)
• 3 Tbsp raw sugar to sweeten fruit compote
• 1 Tbsp chia seeds
• 1 Tbsp raw sugar for topping
Preheat oven to 375 degrees F (190 C) and line a baking sheet with parchment paper.
Berry Pasisonfruit Filling:
Place berries, passionfruit juice, sugar, and chia seeds in a small saucepan. Cook for 5-8 minutes over medium heat. Transfer to a bowl to cool.
Mix flour and salt in a large bowl. Cut in butter with a fork until well combined to make the crust.
Drizzle cold water over the mixture 1Tbsp at a time up to 5 Tbsp. Mix with a wooden spoon until it starts to form a dough. You should be able to knead the dough and roll it into a ball without it being too sticky.
Shape the dough into an oval and turn on a floured surface. Roll the dough out to a rectangular shape that is the thickness of pie crust.
Cut into 12 equal squares and carefully transfer each to the baking sheet.
Place about 1 Tbsp of filling onto half of the squares, leaving a 1/4 inch border to seal the edges. Then use your finger to dot water around the edges so the two squares stick together. Top the squares with their matching halves and then seal lightly with a fork.
Poke a few holes in the top of each, rub a tiny bit of vegan butter on top of each, sprinkle with raw sugar, and bake for 20-25 minutes or until golden brown.
Let cool for a few minutes and enjoy!