It’s national apple pie day! I love a traditional apple pie as much as the next American but I have to be honest that I don’t enjoy making them. It’s primarily the double crust situation. Not only do I think it’s too much pastry for my liking, it’s a pain to construct and to make one well. I much prefer this delicious and easy apple tart. It’s all the flavor of an apple pie but with flaky buttery puff pastry that you don’t have to make from scratch!
This recipe doesn’t have many ingredients but the ones you do use count. Apples. Let’s talk apples. So, contrary to every blog and recipe out there, I don’t enjoy Granny Smith for baking. I like to use an apple I would enjoy eating and that will stand up to heat and not get mushy and I used McIntosh apples. They’re usually only available in the fall but I’ve been getting them year round at Aldi. You could use a Cortland or Rome apple as well or any one that’s your favorite but I would advise against a delicious or gala variety. My mom only ever used McIntosh so I guess I’m biased but they really do have the best apple flavor (think applesauce).
The apples need to be thinly sliced for this recipe. I used a food processor with a slicing disc to make quick work of it but you can certainly slice them by hand. You don’t have to be too particular about arranging the slices, just make it look somewhat attractive.
I used a full package (two sheets) of commercial vegan puff pastry in a rectangular shape but you could make this as a round shape or use store bought pie crust if you can’t find puff pastry. The pastry is great though and makes it taste like a fancy French bakery dessert.
This is a great dessert to make to impress your friends and family and no one would guess how simple it really is. What makes it especially attractive is the traditional apricot glaze at the end. It’s just warmed apricot jam (use a good one!) and a bit of booze. I love using calvados which is an apple brandy but you could also use amaretto or just thin it with water if you don’t want to use any alcohol.
If you want a nice crispy bottom crust, use a pizza stone underneath your baking pan or double your pan before baking. If the tart starts to brown too much, use foil to cover the darker sections so that they don’t burn.
This is great served warm or at room temperature with a dollop of vegan whipped cream or vegan vanilla ice cream but just as good as is. I hope you enjoy this spectacular dessert. It’s a classic and I think has ruined me for regular apple pie!
Vegan Rustic Apple Tart
10
servings15
minutes45
minutesAn easy delicious and fancy version of apple pie!
Ingredients
2 lbs baking apples (4-5 large, see notes)
1/2 cup vegan cane sugar
1 teaspoon ground cinnamon
2 teaspoons fresh lemon juice
2 tablespoons vegan butter, melted and cooled
2 sheets vegan puff pastry, thawed
vegan sugar for sprinkling
2 tablespoons vegan cream or milk
1/2 cup apricot jam
1 tablespoon calvados or amaretto
Directions
- Preheat oven to 375°. Halve the apples with a small paring knife then notch out the stem area and bottom area then using a small spoon or melon baller, scoop out the seeds and core of each half then using the paring knife, peel the apple. Once all are peeled, either place upright in a feeding tube of a food processor fitted with a slicing blade to slice, or cut them into roughly 1/8” thick slices by hand.
- After they’re all sliced, toss with the sugar, cinnamon, lemon juice and melted vegan butter and set aside.
- Take the two sheets of puff pastry (I like to let them thaw overnight in the fridge) and overlap the them slightly in the center and press down gently to piece them together. Add the apples to the center of the rectangle leaving about 1 1/2 inches at the edges all around. You don’t have to be too precious with the arranging but you can put larger pieces on top as they’ll look prettier. If there’s any juice left on the bowl, pour it over the apples. Fold up the edges on each side roughly and gently press to keep them together. Chill for 15 minutes.
- Using a fork, prick the pastry edges evenly all around then brush the edges with vegan milk or cream and then sprinkle more sugar evenly over all including the open section of apples in the center. Bake for 45-50 minutes until nicely browned. If the tart is browning too much then cover it loosely with a sheet of foil to prevent burning. Rotate pan halfway through baking if not browning evenly. All ovens differ so start watching after 30 minutes to check. You could bake this on a pizza stone for a crispier bottom crust.
- Let the pastry cool for a minutes then prepare the glaze. Either microwave the jam or cook on the stovetop until warmed. Add the alcohol if using then strain the mixture to remove any large clumps. Brush the entire tart with the warmed strained jam and serve!
Notes
- Use a good baking apple that won’t dissolve to mush when baked. I prefer McIntosh but Rome, Cortland and others will work. If you can’t find any north eastern apples then use Granny Smith.
- You don’t have to use the brandy but it adds a piquant flavor to the glaze.
- A lot of commercial puff pastry is vegan including Pepperidge Farm brand which is available at most major grocery stores. You could also use prepared pie crust as well.
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