Name: Vegan Apple Tart Recipe
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Vegan
Ingredients: 1 1/2 cups (190g) all-purpose plain flour (note: can use gluten-free flour); 1/2 cup (115g) vegan butter or margarine, chilled; 3 tablespoons (35g) granulated sugar (brown sugar or coconut sugar can substitute); 2-3 tablespoons cold water, as needed; 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 (cored, of choice); Dash of lemon juice (optional); 2 tablespoons (30g) vegan butter or coconut oil, melted; 3 tablespoons (60g) apricot jam (light-colored preferred)

Ingredients

1 1/2 cups (190g) all-purpose plain flour (see note for gluten free)

1/2 cup (115g) vegan butter or margarine, chilled

3 tablespoons (35g) granulated sugar (brown sugar or coconut sugar can be used)

2-3 tablespoons cold water, as needed

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

Dash of lemon juice (optional)

2 tablespoons (30g) vegan butter or coconut oil, melted

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

Instructions

Step 1: Grease a 9-inch (23 cm) loose-bottom tart pan to prepare for the crust.

Step 2: Make the pastry by combining the flour, chilled vegan butter, and 3 tablespoons sugar in a bowl or food processor. Mix until just combined.

Step 3: Gradually drizzle in the cold water, one tablespoon at a time, mixing until the dough comes together.

Step 4: On a floured surface, roll out the dough into a circle about 1/4 inch (5 mm) thick.

Step 5: Transfer the dough to the tart pan, pressing it into the base and sides. Trim excess dough and patch any holes if needed.

Step 6: Prick the base with a fork, line with parchment paper or foil, and fill with pie weights or dried beans. Chill the tart shell in the fridge.

Step 7: Mix 3 tablespoons sugar with cinnamon. Divide in half; add 1 tablespoon flour to one half and mix well.

Step 8: Thinly slice the apples (about 1/8 inch or 3 mm thick) using a sharp knife or mandoline.

Step 9: Preheat the oven to 180°C (350°F).

Step 10: Blind bake the tart shell for 10–15 minutes. Once cooled slightly, remove parchment paper and weights.

Step 11: Sprinkle the flour and cinnamon sugar mixture over the tart base.

Step 12: Arrange the apple slices tightly over the base. Optionally, brush with lemon juice to prevent browning.

Step 13: Brush the apples generously with melted vegan butter. Drizzle any remaining butter over the tart, then sprinkle with remaining cinnamon sugar.

Step 14: Bake for 45 to 55 minutes, until apples are tender and the filling bubbles.

Step 15: While still warm, brush the apricot jam over the apples using a pastry brush for a glossy finish.

Step 16: Serve warm or at room temperature. Use a sharp knife (and scissors if needed) to cut. This tart pairs beautifully with vegan ice cream, whipped cream, or dairy-free yogurt.

Tips & Variations

For a gluten-free version, substitute all-purpose flour with a gluten-free blend and adjust water as needed.

Using tart apples like Granny Smith or Braeburn provides a nice balance of sweetness and acidity.

Swap apricot jam for apple or peach jam for a different glaze flavor.

If you don’t have pie weights, dried rice, lentils, or beans work well to blind bake the crust.

FAQs

Can I use fresh lemon juice for the apples?

Yes, brushing the apple slices with a dash of fresh lemon juice helps prevent browning and adds a subtle brightness to the tart.

Is apricot jam necessary for the glaze?

Apricot jam adds a beautiful shine and slight sweetness to the tart, but you can substitute with other light-colored fruit jams or skip it if preferred.