Description

This Vegan Apple Tart features a buttery shortcrust pastry topped with juicy caramelized cinnamon apples. With just six common pantry ingredients, this simple yet elegant dessert combines a flaky crust and sweet, spiced apple filling perfect for any occasion.

Ingredients

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Shortcrust Pastry

1 1/2 cups (190g) all-purpose plain flour (note 1 for gluten free)
1/2 cup (115g) vegan butter or margarine, chilled (note 2)
3 tablespoons (35g) granulated sugar, brown sugar, or coconut sugar
2–3 tablespoons cold water, as needed

Filling

3 tablespoons (40g) granulated sugar, brown sugar, or coconut sugar
2 teaspoons ground cinnamon
1 tablespoon (8g) all-purpose plain flour or gluten-free flour
4–5 apples of choice, cored (note 3)
Dash of lemon juice (optional)
2 tablespoons (30g) vegan butter or coconut oil, melted

To Decorate (Optional)

3 tablespoons (60g) apricot jam or any light-colored jam

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Instructions

Grease the Tart Pan: Lightly grease a 9-inch (23 cm) loose-bottom tart pan to prevent sticking during baking.
Make the Pastry: In a medium-sized bowl or food processor, combine the flour, vegan butter, and sugar. Mix until just combined. Gradually drizzle in cold water, one tablespoon at a time, mixing until the dough comes together (note 4). If the dough is too soft to handle, refrigerate for 30 minutes to 1 hour.
Roll Out the Pastry: On a floured surface, roll the dough into a large circle approximately 1/4 inch (5 mm) thick.
Fit Pastry into Tart Pan: Transfer the rolled pastry into the tart pan, pressing gently to cover the base and sides. Trim any excess pastry and patch any holes with scraps of dough. Prick the tart base with a fork.
Blind Bake the Crust: Line the tart shell with parchment paper or aluminum foil, fill with pie weights or dried rice/lentils, then refrigerate while preparing the filling. Preheat oven to 180°C (350°F). Bake the crust for 10-15 minutes. Remove the weights and parchment once cool enough to handle.
Prepare the Filling: In two small bowls, mix sugar and cinnamon. To one bowl, add 1 tablespoon of flour and combine well. Thinly slice the apples (about 1/8 inch or 3 mm thick). Optionally brush the slices with lemon juice to prevent browning.
Assemble the Tart: Sprinkle the cinnamon sugar and flour mixture over the blind-baked crust. Arrange apple slices tightly on top. Brush generously with melted vegan butter or coconut oil, drizzling any leftover butter over the tart. Sprinkle with remaining cinnamon sugar.
Bake the Tart: Bake for 45 to 55 minutes until the apples are tender and the filling is bubbling.
Glaze and Serve: While warm, brush the apples with apricot jam to add shine and sweetness. Serve warm or at room temperature. Cut the tart with a sharp knife or scissors if necessary. The tart pairs beautifully with vegan ice cream, whipped cream, or dairy-free yogurt.
Storage: Store leftovers in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. Avoid freezing to maintain apple texture.

Notes

For a gluten-free version, substitute with 1 cup (100g) almond flour and 2/3 cup (105g) gluten-free flour blend containing xanthan gum. Adjust flour/water quantities for desired dough consistency.
If using vegan margarine (spreadable), you may need extra flour; the pastry will be softer. Adding ½ teaspoon salt is recommended if using coconut oil to mimic butter flavor.
Apple varieties: A mix of sweet snacking apples like Royal Gala and Fuji with tart green apples like Granny Smith works well. Apples can be peeled or left unpeeled per preference.
If pastry feels too soft, refrigerate covered for 30 minutes to 1 hour to firm before rolling out.