Vegan Apple Tart

Thinly sliced apples and spiced applesauce on a flaky pastry base. This vegan apple tart is inspired by the French patisserie classic Tarte aux Pommes.

Prep Time: 30

Cook Time: 30

Total Time: 1

Servings: slices

Ingredients

For the pastry

8 oz (220 g) plain flour
4 oz (110 g) vegan butter or margarine
2 tbsp ice cold water

For the filling

3 ¼ cups (400 g) diced apples
2 tbsp water
1 tsp brown sugar optional
½ tsp cardamom optional
½ tsp cinnamon optional
6 thinly sliced apples

For the glaze

1 tbsp apricot jam
1 tsp boiling water

Instructions

Making the pastry

Place the flour in a bowl and add the vegan butter, then rub together with your fingers until like breadcrumbs.
Slowly add the water whilst gently mixing with your hands. Use just enough so that it forms a smooth ball of dough.
Leave to rest in the fridge or a cool place for 30 minutes.

Making the applesauce

In the meantime, you can make the apple sauce. No need to peel, simply chop into quarters, remove the core and dice. Place in a pan with 2 tbsp water and cook with a lid on until soft, approximately 10 - 15 minutes.
When the apples are cooked, add the spices and sugar to taste then puree them with a handheld blender until smooth.

Assembling and baking the tart

Roll out the chilled pastry on a floured board, until large enough to line your tin. We used a rectangular tray 25 x 30cm (10 x 12 inch), you could also use a 30cm / 12 inch circular tart tin.
Transfer the pastry into your tin by supporting it on the rolling pin. Gently shape it up the side of the tin without stretching it. You can trim the edges and patch up and holes if necessary.
Prick all over the base of the pastry with a fork. This helps the pastry to stay flat when baking.
Bake the pastry blind for 10 minutes at 200°C / 390°F.
Now slice the apples for the top. Cut them into quarters, core them and then chop into 1-3mm thick slices. TIP: If you want to make sure they don't start to brown, put them in a bowl of water with a squeeze of lemon juice.
Take the pastry shell out of the oven. Spread the applesauce over the base, and then arrange the apple slices on top. This is my favourite part, you can do all sorts of fun things with the patterning.
Return to the oven and bake for around 20 more minutes.
Take the tart out of the oven when the pastry is golden and the apples are soft and just starting to dry out.
Make the apricot glaze by mixing the jam with the boiling water.
Spread the glaze all over the tart using a pastry brush. The glaze keeps the fruit from going dry and adds a shine and sweetness to the tart.
Et voila! Your lovely vegan apple tart is done. Now go and reward yourself with slice (or two!)

Notes

Check the post above for helpful step by step pics and tips for choosing your ingredients.

Got no scales? For the pastry use 1 ½ cups flour and ½ cup vegan butter or 1 stick.

Instead of making the applesauce you can also use canned or store bought applesauce. You'll want 1 ½ cups or 375g to replace the amount of sauce made by the 3 ¼ cups or 400g apples.

You can also make this into individual apple tartlets, using small rectangles of pastry pinched at the corners.

I choose to leave the peel on the apples as I like to keep the nutrients in, and find it easy just to blend the applesauce up. But if you don't have a blender then you can either have it chunky or peel the apples first and not need to blend the sauce.

Nutrition

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Visit the blogpost for step by step photos, substitutions, storage tips and to leave a review!