Strawberry Peach Heart Tarts
, Makes about 15 tarts
Flaky vegan hand-pie tarts filled with jammy strawberry-peach compote and finished with a simple icing.
| prepPreheat oven to 350°F / 175°C | ||||||
| 315 g all-purpose flour | Whisk flour, salt & sugar | Chop butter & shortening in 1" chunks; cut in to gravel | Knead in water & milk; split, chill | Roll, cut hearts; fill & fork-seal | Bake 350°F / 175°C, 30 min; cool | Ice, then sprinkle & sugar topping |
| 1 tsp salt | ||||||
| 25 g cane sugar | ||||||
| 115 g cold vegan butter | ||||||
| 100 g vegetable shortening | ||||||
| 30 ml chilled water | ||||||
| 60 ml chilled unsweetened non-dairy milk | ||||||
| 1 cup diced peach (about 1 peach) | Simmer peach, water, sugar, cornstarch 10 min | Add strawberries, simmer 20 min; cool | ||||
| 60 ml water | ||||||
| 12 g sugar | ||||||
| 1/4 tsp cornstarch | ||||||
| 1 cup diced strawberries (about 225 g) | ||||||
| 125 g powdered sugar | Whisk icing (add color if using) | |||||
| 25 ml unsweetened non-dairy milk | ||||||
| 1/4 tsp vanilla extract | ||||||
| food coloring (optional) | ||||||
| sprinkles (optional) | ||||||
| sugar topping (optional) | ||||||
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