This vegan apple tart is a year-round favourite that is perfect served with Vegan ice-cream in the warmer months and Vegan custard in the winter months. Read on for the recipe.

I’ve always loved apple-based desserts – crumble, tart and pie and prior to going vegan I regularly consumed them and they were my default dessert at restaurants. So now that I’m vegan I wanted to work on a vegan variation, after a lot of trial and error I got there. This variation has the right flakiness of pastry, the right mix of tart and sweetness in the apples and added depth with the addition of cinnamon.

This tart will keep for up to 5 days in the fridge but can’t be frozen. If apples aren’t your thing then feel free to replace the apples with other fruits – peaches also work well. Cinnamon can be omitted if your palette doesn’t enjoy a bit of cinnamon. Read on for the recipe and scroll down to the bottom for the print-ready recipe.

Ingredients

  • 200g All purpose flour (plain flour)
  • 100g Vegan butter 
  • 2 tbsp water 
  • 3 apples, peeled and cubed
  • 2 tbsp vegan butter 
  • 1 tbsp water
  • 2 tbsp maple syrup
  • 3 apples, sliced
  • 1 tbsp lemon juice
  • 1 tbsp vegan butter
  • 1 tbsp maple syrup
  • cinnamon

Method

Add the flour and butter to a large bowl. Use your fingertips to rub the butter into the flour. Do this until the mixture resembles breadcrumbs. 

Stir the water into the flour until the mixture and press it together. Add water a little at a time until you get the right pliable mixture. You should be able to shape it into a ball without it crumbling.
 
Refrigerate the ball in the fridge for 30 minutes. Then remove from the fridge sprinkle flour on your work surface and on a rolling pin and roll the dough out to approx half a centimetre thick. Rub coconut oil onto a springform flan dish and place the rolled out dough into the tray and trim any excess. Place in the fridge for another 20 minutes.
 
Preheat the oven to 190°C . 
 
Add all the apple puree ingredients to a saucepan and place on a medium heat. You’ll need to keep your eye on it to prevent it from browning. It should turn into a puree in approx 5-10 minutes but you may need to use a fork to mash up near the end.
 
 
Spread the puree over the base of the tart.
 
Arrange the slices of apple over the puree and add the maple syrup and sprinkle with cinnamon.
 
Bake for approximately 3o mins until golden brown on top. Remove from the oven and devour.
 

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