Easy vegan apple tart with a buttery shortcrust pastry and lots of fresh apples. You only need 6 common pantry ingredients to make this simple dessert!
This tart is reminiscent of a French apple tart but it's actually easier! Don't be intimidated by the fancy decoration on top - it's simpler than it looks. This vegan apple tart is perfect for Autumn / Fall and Thanksgiving, just like my vegan apple pie and apple muffins!
Ingredients you'll need
This apple tart uses only common pantry ingredients including:
Notes about the ingredients
Apples, thinly sliced. I'd recommend sweet snacking apples or green Granny Smith apples for this tart. Or use both for a balance of flavors!
Vegan block butter for the shortcrust pastry and filling. If you don't have access to block butter, vegan spreadable margarine or solid coconut oil will also work.
Sugar, preferably white granulated. Brown sugar, coconut sugar or a granulated sugar replacer will also work, though it will make your tart browner.
Optional additions include lemon juice and apricot jam. These give the vegan appl tart some acidity (flavor) and a shiny surface (appearance).
A complete list of ingredients, quantities and instructions are in the gray recipe card at the bottom of this post.
How to make the shortcrust pastry
The easiest way to make shortcrust pastry is by using a food processor. The key is to only pulse the mixture until it's just combined!
If you don't have a food processor, you can just use a bowl and a pastry cutter!
To make the pastry, simply add all your ingredients to your food processor and bowl. Mix the ingredients until JUST combined. The dough should be pliable and not crumble when you pinch a little of the mixture.
If the pastry is too dry or wet, you can adjust it by adding more flour or chilled water. Just be careful to not overmix the pastry!
If your dough is very soft, place it in an airtight container or plastic wrap. And chill the dough in the fridge until it's easier to handle.
How to make vegan apple tart
Next, roll out your pastry on a floured surface. Use a rolling pin and your hands to transfer it to a tart tin.
I'd recommend blind baking or parbaking your pie crust. If you aren't sure how to blind bake a tart, check out the step-by-step pictures by Simply Recipes. I skipped this step in the tart below and the pastry stuck a little to the bottom of the pan. So while it's not absolutely necessary, I'd recommend it for ease of cooking and removal.
Next, sprinkle a little cinnamon sugar on the base. Then arrange your apples TIGHTLY and CLOSELY in your tart crust. The apples shrink when they are baked and expose any small gap left in your tart,
Lastly, brush your buttery cinnamon-sugar mixture on top. This caramelizes the apples and makes your tart DELICIOUS!
Tips for baking the tart
I'd recommend baking the tart immediately, otherwise the apples may start to leak and the tart crust may become soggy.
It takes one hour to bake the tart. It's ready when the pastry is golden brown and the filling is bubbling. If you poke a knife into the tart, the apples should be tender and the bottom crust should be slightly firm.
How to customize this vegan apple tart
Yes, check out the notes section of the recipe card below for a gluten-free shortcrust pastry. The apple tart filling is already gluten-free.
Yes, you could add a pecan crumb topping such as in my vegan apple crumb cake recipe. Some apple tarts add a layer of apple sauce or paste on the base of the tart crust. I tried this and it adds extra texture but it wasn't worth the extra effort, especially if you're making apple sauce from scratch.
Yes! You can use shortcrust or puff pastry. A lot of store-bought pastry is accidentally vegan as many tend to use vegetable shortening instead of butter. However, it's always best to check the ingredients, just in case.
More vegan apple desserts
Vegan Apple Tart
To decorate (optional)
- 2 tablespoons apricot jam, any light-colored golden jam or maple syrup
To make the pastry:
- Preheat your oven to 180°C (350°F). Grease a 9 inch (23 cm) loose-bottom tart pan. If your tart pan is old, you may want to line the bottom with parchment paper.
- Add all the pastry ingredients (except the water) to a medium size bowl or food processor. Mix until just combined. If the mixture is too crumbly, add 1 tablespoon of water and mix again. If the mixture is too wet, add 1 tablespoon of flour and mix again.
- If your pastry is too soft to handle, place it in an airtight container or plastic wrap and chill it in the fridge for at least 1 hour.
- On a floured surface, use a rolling pin to roll out your pastry into a circle about ¼ inch (5 mm) thick.
- Transfer the pastry to the tart pan and press it against the base and sides to form a crust. Trim off the excess. If there are any holes, patch it up with the remaining pastry. Prick the bottom with a fork to let hot air escape when baking.
- Blind bake the crust for 10-15 minutes, or until the pastry is slightly golden. Allow the pastry to cool in the tart pan.
To make the filling:
- Use a sharp knife or mandoline slicer to thinly cut the apples. Each slice should be around ⅛ inch (3 mm) thick.
- Add the sugar and cinnamon to a small bowl and mix until combined. Sprinkle 1 tablespoon of the mixture onto the base of your parbaked tart crust.
- Arrange the apple slices in your tart, as desired. Make sure you place the apples as closely as possible as they will shrink when baking.
- Add the melted butter and lemon juice to the remaining cinnamon sugar mixture. Mix until combined. Use a pastry brush to brush the cinnamon mixture on top of your apples.
- Bake the tart for 1 hour until the crust is golden, apples are tender and the filling is bubbling.
- If your apricot jam is very thick and lumpy, thin it out with a dash of water. While the tart is warm, use a pastry brush to brush the jam on the apples.
- To cut the tart, use a very sharp knife and a pair of scissors, if needed,
- Serve the tart warm or at room temperature with ice cream, whipped cream or dairy-free yogurt. The tart can be kept in an airtight container at room temperature for 1 day or in the fridge for up to 3 days. I do not recommend freezing the tart as it will change the texture of the sliced apple.
- For a gluten-free vegan apple tart, use 1 cup (100g) almond flour / blanched almond meal and ⅔ cup (105g) gluten-free flour blend which has xantham gum. You may need to add more flour or water to get the right consistency.
- If you use vegan spreadable margarine, you may need to add extra flour. Your pastry will also be softer. If you use coconut oil, I'd recommend adding ¼-1/2 teaspoon of salt to your pastry to mimic a buttery flavor.
- I used a mixture of sweet snacking apples (such as Royal Gala and Fuji) and green apples (Granny Smiths). Golden delicious apples will also work. I kept my apples unpeeled as I wanted to add extra color and texture to my tart. However, you may peel your apples if you prefer.
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