Why You’ll Love This Recipe
This Vegan Apple Tart is a perfect balance of sweet and tart flavors, with a buttery, flaky shortcrust pastry and caramelized cinnamon apples. It’s simple to make, and the result is a delightful, plant-based dessert that everyone can enjoy. Whether you’re hosting a dinner or just craving a sweet treat, this tart is a fantastic option!
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Shortcrust Pastry:
- 1 ½ cups (190g) all-purpose plain flour (or gluten-free flour, see note 1)
- ½ cup (115g) vegan butter or margarine, chilled (note 2)
- 3 tbsp (35g) granulated sugar, brown sugar, or coconut sugar
- 2-3 tbsp cold water (as needed)
For the Filling:
- 3 tbsp (40g) granulated sugar, brown sugar, or coconut sugar
- 2 tsp ground cinnamon
- 1 tbsp (8g) all-purpose plain flour (or gluten-free flour)
- 4-5 apples, cored (note 3)
- Dash of lemon juice (optional)
- 2 tbsp (30g) vegan butter or coconut oil, melted
To Decorate (optional):
- 3 tbsp (60g) apricot jam (or any light-colored jam)
Directions
- Prepare the Tart Pan: Grease a 9-inch (23 cm) loose-bottom tart pan.
- Make the Pastry: In a medium bowl or food processor, combine the flour, vegan butter, and sugar. Mix until just combined. Add cold water 1 tablespoon at a time until the dough begins to come together. On a floured surface, roll out the dough into a circle about 1/4 inch (5 mm) thick. Transfer to the tart pan and press it against the base and sides. Trim any excess and patch up holes if necessary. Prick the bottom with a fork. Line the crust with parchment paper or foil, and fill with pie weights, dried rice, lentils, or beans. Refrigerate the tart shell.
- Prepare the Filling: In a small bowl, mix together the sugar and cinnamon. Divide the mixture in half. Add 1 tablespoon of flour to one of the bowls and mix. Set aside. Thinly slice the apples to about 1/8 inch (3 mm) thick.
- Assemble the Tart: Preheat the oven to 180°C (350°F). Blind bake the crust for 10-15 minutes. Remove the parchment and weights when cool enough to handle. Sprinkle the cinnamon sugar mixture with flour on the base of the parbaked crust. Arrange the apple slices tightly in the crust. Optional: brush with lemon juice. Brush the apples generously with melted vegan butter. Sprinkle the remaining cinnamon sugar mixture over the apples.
- Bake the Tart: Bake for 45-55 minutes, until the apples are tender and the filling is bubbling. Brush the warm tart with apricot jam to decorate.
- Serve: Serve the tart warm or at room temperature. It pairs perfectly with a scoop of ice cream, whipped cream, or dairy-free yogurt.
Servings and Timing
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Servings: 10 servings
Variations
- Gluten-Free Option: Use 1 cup (100g) almond flour and 2/3 cup (105g) gluten-free flour blend with xanthan gum. The gluten-free pastry is delicate and should be pressed directly into the tart pan.
- Butter Substitute: Vegan spreadable margarine may require extra flour. Coconut oil can be used; add 1/2 tsp salt to mimic butter flavor.
- Apple Variety: Use firm apples like Royal Gala, Fuji, or Granny Smith. Feel free to peel the apples if preferred.
Storage/Reheating
- Storage: Store leftovers in the fridge, covered with plastic wrap or in an airtight container, for up to 3 days.
- Reheating: Warm up in a preheated oven at 350°F for 5-10 minutes for a freshly baked taste.
FAQs
Can I make this tart ahead of time?
Yes, you can make the tart ahead of time and store it in the fridge for 2-3 days before serving.
Can I substitute the vegan butter with something else?
Yes, you can substitute vegan butter with coconut oil or a dairy-free margarine.
Can I use frozen apples for this tart?
Fresh apples are recommended, but if using frozen, ensure they are fully thawed and drained of any excess moisture before using them in the tart.
Can I use a different kind of jam for the glaze?
Yes, you can use any light-colored jam such as apricot, peach, or apple jam.
Can I freeze the tart?
Yes, you can freeze the unbaked tart shell and filling separately for up to 2 months. Just bake as usual after thawing.
Conclusion
This Vegan Apple Tart is a simple yet elegant dessert that’s perfect for any occasion. With a buttery, flaky crust and a delicious cinnamon-sugar apple filling, it’s a crowd-pleaser that anyone, vegan or not, will enjoy. Plus, it’s easy to adapt with your favorite ingredients and dietary needs. Happy baking!
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Vegan Apple Tart
- Total Time: 1 hour 40 minutes
- Yield: 10 servings
Description
This vegan apple tart features a buttery, flaky shortcrust pastry filled with caramelized cinnamon apples. With only 6 simple ingredients, this dessert is both easy to make and incredibly delicious.
Ingredients
For the Shortcrust Pastry:
1 ½ cups (190g) all-purpose plain flour (or gluten-free flour, see note 1)
½ cup (115g) vegan butter or margarine, chilled (note 2)
3 tbsp (35g) granulated sugar, brown sugar, or coconut sugar
2–3 tbsp cold water (as needed)
For the Filling:
3 tbsp (40g) granulated sugar, brown sugar, or coconut sugar
2 tsp ground cinnamon
1 tbsp (8g) all-purpose plain flour (or gluten-free flour)
4–5 apples, cored (note 3)
Dash of lemon juice (optional)
2 tbsp (30g) vegan butter or coconut oil, melted
To Decorate (optional):
3 tbsp (60g) apricot jam (or any light-colored jam)
Instructions
Prepare the Tart Pan: Grease a 9-inch (23 cm) loose-bottom tart pan.
Make the Pastry: In a medium bowl or food processor, combine the flour, vegan butter, and sugar. Mix until just combined. Add cold water 1 tablespoon at a time until the dough begins to come together. On a floured surface, roll out the dough into a circle about 1/4 inch (5 mm) thick. Transfer to the tart pan and press it against the base and sides. Trim any excess and patch up holes if necessary. Prick the bottom with a fork. Line the crust with parchment paper or foil, and fill with pie weights, dried rice, lentils, or beans. Refrigerate the tart shell.
Prepare the Filling: In a small bowl, mix together the sugar and cinnamon. Divide the mixture in half. Add 1 tablespoon of flour to one of the bowls and mix. Set aside. Thinly slice the apples to about 1/8 inch (3 mm) thick.
Assemble the Tart: Preheat the oven to 180°C (350°F). Blind bake the crust for 10-15 minutes. Remove the parchment and weights when cool enough to handle. Sprinkle the cinnamon sugar mixture with flour on the base of the parbaked crust. Arrange the apple slices tightly in the crust. Optional: brush with lemon juice. Brush the apples generously with melted vegan butter. Sprinkle the remaining cinnamon sugar mixture over the apples.
Bake the Tart: Bake for 45-55 minutes, until the apples are tender and the filling is bubbling. Brush the warm tart with apricot jam to decorate.
Serve: Serve the tart warm or at room temperature. It pairs perfectly with a scoop of ice cream, whipped cream, or dairy-free yogurt.
Notes
Gluten-Free Option: Use 1 cup (100g) almond flour and 2/3 cup (105g) gluten-free flour blend with xanthan gum. The gluten-free pastry is delicate and should be pressed directly into the tart pan.
Butter Substitute: Vegan spreadable margarine may require extra flour. Coconut oil can be used; add 1/2 tsp salt to mimic butter flavor.
Apple Variety: Use firm apples like Royal Gala, Fuji, or Granny Smith. Feel free to peel the apples if preferred.
Chilling Dough: If your dough is too soft to handle, refrigerate it for 30 minutes to 1 hour to firm it up.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baked
