I’ll admit it, I LOVE trying to vegan-ize (word? It is now) my favorite foods since going (mostly) vegan a year ago. I usually bought butter at the store by the golden pound and was armed with multiple cartons cold of heavy cream at the grocery store at least a couple times a week.
But, since going vegan, I have found that modifying recipes that are seemingly indulgent has been far easier than I feared. Once I went vegan I had the horrifying thought that “ARGG am I never going to be able to eat things loaded with butter and sugar and make my behind bigger?!”. But have no fear…the vegan-izing queen is here! (what? I don’t know, I think I just invented an anti dairy butter superhero?)
This French Vegan Apple Tart is a wonderful combination of crisp apples, crunchy sugar, and the lovely substantial crust that cradles it all together. I used honeycrisp apples for this crunchy pastry, but I’m sure Gala or Granny Smith would work as well, it all depends on what kind of apple taste you prefer. I like the crispy-ness of the honeycrisp, even after they have been baked.
The crust is dreamy, better than anything I could have expected for a crust without loads of butter substitute. Add the apple filling and the sprinkle of brown sugar to crunch it up on top, oh my!
The sauce pictured there? It involves whiskey, caramel, and a big dose of pecans..recipe coming soon! Top a generous slice of this pie/tart hybrid with a healthy scoop of non-dairy ice cream and drizzle that silky sauce on top and whoa momma, you just made one of the most dazzling vegan desserts I’ve ever sunk my teeth into!
French Apple Tart
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup applesauce
- 1/4 cup Earth Balance (or butter)
- 2 tablespoons almond milk
- 1/4 cup powdered sugar or agave nectar (I used a combo)
- 5 apples, peeled, cored and cut into 1 inch pieces
- 2 tablespoons brown sugar
- 2 teaspoons orange juice
- 1 tablespoon Earth Balance, melted
- 1 teaspoon cinnamon
- pinch of allspice
- 1/4 teaspoon nutmeg
Prepare tart dough, combining flours, salt, applesauce, Earth Balance, almond milk, and sugar in a stand mixer on low, until all ingredients are thoroughly combined. If necessary, add water 1 tablespoon at a time while mixing in order to pull dough together into a ball. After dough is formed, form dough into a disk shape and tightly wrap in plastic wrap or wax paper. Refrigerate for 2 hours or until firm.
When dough is firm, remove from refrigerator and roll out to fit a 9 inch round tart pan or pie pan. Dough should be about 1/4 inch thick when rolled out. Line pan with dough and bake (with pie weights) at 400 degrees for 15 minutes. Reduce heat to 350 degrees and bake for 5 additional minutes. Remove from oven, remove pie weights, and let cool while preparing the filling.
To prepare the filling, combine apples, sugar, orange juice, Earth Balance, and spices in a large bowl, tossing apples to thoroughly coat with mixture. Pour apple mixture into tart crust, mounding the apple mixture, if necessary. The filling will thoroughly fill up the crust, but don’t worry, the apples will bake down and reduce to a manageable size in the pan. Sprinkle 2-3 tablespoons of brown sugar over the top of the tart, evenly distributing the sugar to ensure uniform sweetness.
Bake at 375 degrees for 45-50 minutes, or until apples are soft when pierced with a fork and edges of the crust are golden brown.
Top with ice cream and eat away!