Name: Vegan Turmeric Crumble Tart
Prep time: 15 min
Cook time: 25 min
Yield: 8 pieces
Cuisine: Vegan
Ingredients: 1 2/3 cups all-purpose flour; 2/3 cup fine durum semolina (semola rimacinata di grano duro); 6 1/2 tbsp brown sugar; 1/3 cup water (about); 4 tbsp corn oil; 1 tsp turmeric powder; Half tsp baking powder; Half lemon (zest); 1 cup cranberry jam

Ohhhh I’m finally going to write the recipe for the vegan turmeric crumble tart! A recipe that had a few vicissitudes but today, finally!, its turn has come! 😃💪

Those who follow me on Facebook already know the photos of this crumble tart in its golden color; I shared them right away one night many (many) years ago, just out of the oven, and then also the next morning, just after tasting it. Over the years I’ve occasionally reposted it because, in its uniqueness (at the time I wasn’t used to using turmeric, much less in sweets), we loved it so much, and I was sure that sooner or later I would manage to write it down, this lost recipe that I didn’t know how to recover. I had even tried to remake it using the semi-wholemeal vegan shortcrust recipe, but the result wasn’t the same.

Well, yesterday a lightbulb went off and I tried another route: I searched the Facebook history — I don’t know why it hadn’t occurred to me before. I looked for old posts and, oh, I didn’t know you could recover posts that old! No, the recipe wasn’t there (wouldn’t that have been nice!), but following some details and digging through memory, I tried.

By the way, reading old comments I recovered a precious piece of information: the jam I had used back then was cranberry jam, a detail I didn’t remember and that I hadn’t recognized from the photos — I would have sworn it was cherry. 🤤

In short, made and eaten, the family jury recognized its unmistakable flavor: that mix of turmeric, jam, lemon zest and crunch. It’s true that sometimes it takes little to turn an ordinary recipe into a special one!

And in this case it’s thanks to turmeric, which not only colours the pastry a beautiful golden yellow, but gives a pleasant spicy aftertaste that I recommend you… actually no, that you must absolutely try! 😍

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This vegan turmeric crumble tart is my contribution to the Light and Tasty series, which today is dedicating the release to spiced and aromatic recipes. 😋

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Looking for other recipes using turmeric? Here are three more ideas! 👇

vegan turmeric crumble tart filled with cranberry jam

Difficulty: Easy
Cost: Inexpensive
Rest time: 15 Minutes
Preparation time: 15 Minutes
Cooking time: 25 Minutes
Portions: 8 pieces
Cooking methods: Oven
Cuisine: Vegan
Seasonality: All seasons

Ingredients

1 2/3 cups all-purpose flour
2/3 cup fine durum semolina (semola rimacinata di grano duro)
6 1/2 tbsp brown sugar
1/3 cup water (about)
4 tbsp corn oil
1 tsp turmeric powder
Half tsp baking powder
Half lemon (zest)
1 cup cranberry jam

Tools

Mixing Bowl
Parchment Paper
Cooling Rack
Springform Pan
Peeler

Steps

Put the flour and semolina plus the baking powder into a bowl.
Make a well in the flour and pour the brown sugar, oil and water into the center. Mix the liquids well with a spoon until the sugar has dissolved.
Add one teaspoon of turmeric.
Add the flour to the liquids little by little, then work with your hands to combine everything leaving the mixture in crumbs — you do not need to form a dough.
Place the crumbs in the fridge for half an hour (but you can also proceed right away).
Divide the crumb mixture into two parts and use the first half to form the base of the crumble tart: spread them over the base of a pan (8 2/3 in) and compact them with your hands.
Spread the jam over the base.
Then spread the grated zest of half a lemon over the jam (I actually peeled the lemon with a peeler and cut the zest into small pieces).
Cover everything with the remaining crumbs.
Bake in the oven at 356°F for 20 to 25 minutes.
Let cool on a rack before serving.
Enjoy your breakfast! 😍
👉 If you don’t have a springform pan you can use a cake ring (8 2/3 in). In that case use the oven tray or a baking sheet as the base, lined with parchment paper.
👉 If you want to avoid slicing the crumble tart, which (obviously) crumbles when cut, you can use a small round cutter to make individual portions.
👉 If you prefer, you can put the lemon zest directly into the pastry. But I like to put it in the filling — it’s a habit I picked up when I learned to make raviole bolognesi. 😉