One bite of this delicious vegan French apple tart will have you feeling like you've just visited a boulangerie-pâtisserie. With an easy shortcrust pastry, vegan frangipane filling and apricot glazed apples, this apple tart tastes sophisticated and fancy, all while being completely eggless and dairy-free. Perfect for making the most of apple season.
2applesfuji, gala, pink lady or braeburn work well
apricot jamreserved from above
toasted flaked almondsoptional garnish
In your food processor, combine the all purpose flour, vegan butter, caster sugar, salt, vanilla and plantbased milk until the ingredients stick together to form a ball of dough. Wrap the dough in cling-film or place in an airtight container and refrigerate for 30 minutes. Meanwhile preheat your oven to 180°C (356°F). Lightly grease the base and sides of a round 9" tart tin with some oil or vegan butter, if desired you can also line the base with parchment paper.
Using a rolling pin, roll out the chilled dough so that it is an inch or so larger than the circumference of the tart tin. Use the rolling pin to carefully lift the pastry over the tin and use your fingers to gently ease the pastry into the side of the tin. Use a knife to cut around the edges if needed and try to get the sides as even and smooth as possible.
Take a sheet of parchment paper and cut it into to a circle slightly larger than the tart. Rest it on top of the pastry and fill the base with dried beans, rice, lentils or baking beads. Blind bake in the oven for 15 minutes. Remove the beans/baking beads and place on a cooling rack to cool.
Gently heat the apricot jam in a saucepan and using a pastry brush, brush about half of it over the base and sides of the pastry crust. Reserve the other half for coating the apples.
In a large bowl, with an electric whisk beat the vegan butter for 1-2 minutes until light and fluffy. Add the sugar, apple sauce and almond extract and beat for another 30 seconds until incorporated. Fold the ground almonds, baking powder and flour through using a spatula until combined - do not over-mix.
Transfer the frangipane to a piping bag and pipe into into the cooled pastry shell in an even layer (You can simply spoon it in if preferred).
Quarter and core the apples and slice them very thinly. If you have a mandolin this is very helpful to get even slices. Arrange the apples in a circular assembly on top of the frangipane layer. Use the remaining apricot jam to glaze the apples with your pastry brush.
Bake at 180°C (356°F) for 40-45 minutes. Allow the tart to cool completely before removing it from the tin. The tart will rise once base and deflate slightly once cooled (this is normal). For best results chill the tart for a couple of hours before serving and top with flaked almonds for garish if desired.
Store this apple tart in an airtight container and refrigerate. Consume within 2-3 days for best results.
Any leftover tart (not that it’s likely there will be any!) can be frozen. Make sure the tart is wrapped or packaged in an airtight container before freezing.
HOW TO PREP AHEAD
Get the shortcrust pastry ready in advance if you’re looking to save time. Make the dough ahead and freeze until ready to use, or blind bake and refrigerate the tart shell the day before preparing the rest of the tart.
Eggless custard: Serve with vegan ready made custard or you can make it from scratch using the custard filling recipe from my rhubarb and custard tart (minus the agar powder so it stays a little runny!).
Plant based cream: Whip up 1 cup coconut cream with 2 teaspoons maple syrup and 1 tsp vanilla extract or go for an oat or soya based single cream.
Dairy free ice cream or yoghurt
Puff pastry: Use ready made vegan puff pastry in place of the shortcrust.
Pears: Swap out apples for pears.
Cinnamon: Toss the apple slices in half a teaspoon ground cinnamon to really bring out those fall flavours.
Vanilla bean: To level up your vegan frangipane add seeds from half of a scraped vanilla pod