Vegan Apple Tart
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!
Servings: 10 serves
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.
Serving: 1 slice | Calories: 287kcal | Carbohydrates: 50g | Protein: 4g | Fat: 8g | Sodium: 80mg | Potassium: 143mg | Fiber: 3g | Sugar: 19g | Vitamin A: 510IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 2mg