Annie eats: Mulberry Tart — the lazy version :: Go Chengdoo
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Pie and fruit tart are classics in French pâtissèrie, but it takes some effort to make the perfect pie crust. I only started experimenting with it recently; yesterday I got some fresh mulberries and made this simple tart. Blueberries are normally the king of the blue/purple-themed fruit tart, but fresh blueberries are too expensive in China. It costs at least 35 kuai for a 170g box, and I heard Ito Yokado even sells them for 50 kuai–not a price a poor girl like me can afford! This tart is easy and doesn’t require a real pie crust. And since there is no egg, it should be easy to make it vegan: just substitute soymilk or coconut milk for the cow’s milk, and vegan butter for the cow’s butter. The only problem I ran into was that the tart stuck to my metal pie pan after baking and I couldn’t take it out to cut it. So I just scooped it directly from the pan. Maybe it would be better with a ceramic pan?
Yields one 6-inch pie
Ingredients:
2/3 cup whole wheat flour
1/2 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup milk
1/2 tsp vanilla extract
30g butter
2 cups of mulberries, well washed and dried
Directions:
1. Melt the butter and pour it into the bottom of the pie pan. Use a brush to make the butter coat the inside bottom and sides of the pan.
2. Mix the dry ingredients together. Add the milk and vanilla extract, mix well, and pour the batter into the pie pan.
3. Sprinkle the mulberries evenly into the batter, shake well.
4. Put onto the lower shelf of a 176C preheated oven and bake for 30 mins.
Because there is a bit more butter on the sides of the tart, it is crispy on the outside but soft on the inside, and it certainly tastes better when served hot! ^_^
Sichuanese native and Chengdu resident Annie blogs about her adventures in cooking vegetarian meals, adapting recipes from around the world. Recently she has translated some of her favorite posts into English for GoChengdoo readers to enjoy. The original, Chinese-language version of this post can be viewed here. Photo by Annie Chen.