Go Back
Vegan Apple Tart Recipe
Ben Carraoli

Vegan Apple Tart Recipe

I recently tried making a vegan apple tart, and I have to say, it was a game-changer for me! I love how simple yet elegant this dessert feels. The buttery, flaky crust pairs perfectly with tender, cinnamon-spiced apples, creating a dessert that’s both comforting and impressive. I had so much fun arranging the apple slices in a beautiful pattern—it really makes this tart feel special
Print Recipe Pin Recipe
Total Time 1 hour 40 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups 190g all-purpose flour – makes the crust tender and flaky.
  • ¼ cup 50g sugar – adds subtle sweetness to balance the apples.
  • ½ cup 115g vegan block butter – I recommend cold butter for a flakier texture.
  • 2 –3 tbsp cold water – just enough to bring the dough together without making it sticky.
  • 4 –5 medium apples Fuji, Pink Lady, Gala, or Golden Delicious – thinly sliced; a mix of sweet and tart adds depth.
  • 2 tbsp sugar – to sprinkle over apples for caramelization.
  • 1 tsp ground cinnamon – gives warmth and enhances apple flavor.
  • 2 tbsp light-colored jam apricot or apple – for glazing and a beautiful shine

Method
 

  1. I started by rubbing the cold vegan butter into the flour and sugar until the mixture looked like fine breadcrumbs. Then, I added cold water little by little until the dough just came together. Avoid overmixing—it keeps the crust tender.
  2. Next, I rolled out the dough on a floured surface and transferred it to my tart pan. I blind-baked it for 15 minutes using parchment paper and pie weights to prevent puffing. This ensures the crust stays crisp once the juicy apples are added.
  3. While the crust baked, I peeled and thinly sliced my apples. I arranged them tightly in concentric circles on the par-baked crust. The apples shrink slightly when baked, so packing them closely gives a full, professional look.
  4. I sprinkled a mixture of sugar and cinnamon over the apples, then brushed them lightly with melted vegan butter. After baking, I warmed apricot jam and gently brushed it over the tart for a shiny, glossy finish.
  5. The tart went into a preheated oven until the apples were tender and the crust golden brown, about 45–50 minutes. If the crust edges browned too fast, I covered them with a foil pie shield.

Notes

  • I always chill my dough if it feels too soft—it rolls out much easier.
  • Using a mix of sweet and tart apples adds a more interesting flavor profile.
  • Glazing with jam while the tart is warm helps the shine stick better.
  • For a rustic look, pressing the dough directly into the tart pan works beautifully without rolling.
  • Blind-baking is key; skipping it can make the crust soggy from apple juices.