For the pastry
For the fruit filling
To begin, chop the fruit where needed (strawberries mainly) and place in a large mixing bowl with the cornstarch, xylitol and lemon juice.
Combine thoroughly and leave to stand whilst you prepare the pastry.
Next for the pastry the first thing to do is place the flax in a glass and cover with warm water. This needs to stand for a short while to thicken and also cool as adding warm ingredients to pastry can make it fall apart.
Place the flour and flax mixture into a bowl and combine evenly then add the vegan butter alternative and rub together with your fingertips till you get a bread crumb-like consistency.
Add a little cold water at a time and gradually form together into a dough. Place in the fridge to chill for at least 30 minutes.
Line a large baking tray or pie dish with parchment paper and preheat the oven to 200•C.
Roll the pastry into a large circle, if you do thiss between 2 sheets of baking parcment it makes it easier to handle. Place in the pie dish or on the baking tray.
Mix your bowl of fruit again and place a good helping on the pastry leaving an edge of pastry at the sides to fold in.
Fold and crimp the pastry over te filling at the edge to hold everything in place.
Place in the oven to cook for between 20-30 minutes, until your pastry is cooked and the filling is bubbling. Be sure to place a tray o the rack below your tart when cooking to catch any drips from the filling!
Leave to cool slightly and serve with your favourite low cal ice cream or custard.
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