Vegan Apple Tart

13 Jun

This is a really nice tart that we have been making a lot recently. The apple stays tasting really fresh and keeps some texture and the pastry is just right. The photos here are a bit blurry because we took them on webcam when Jess had taken the camera on a trip  to London.



For each 4 servings tart you will need

150 grams wheat or gluten-free plain flour
75 grams vegan shortening (like trex) or sunflower spread (like vitalite)
2 – 3 tablespoons water
65 grams (golden) caster sugar
5 grams salt
2 – 3 bramley apples (or your favourite or whatever you’ve got in!)
1 aluminium flan case
1 tsp ground cinnamon
a large round dinner plate (or something similar)
and some clingfilm

Make the pastry: Mix 25 grams of sugar, and all the salt and flour in a big mixing bowl. Add the fat and use a fork to smoosh it into the flour until its all crumbly. Slowly stir in the water then use your hands to bring the pastry together and roll it into a ball. If you’ve planned ahead you can wrap it up in cling-film and put it in the fridge for 30 minutes or overnight.

Preheat your oven to gas mark 5 or 190 degrees C.

Shape the pastry: Lay out a large piece of cling film on a work surface. Put the ball of pastry onto the middle of it and press it down. Place another piece of film on top and roll out the pastry into a rough circle between the two sheets.

Put the pastry into the flan case: There are lots of ways of doing this, but I think this way is the hardest to mess up. All we are trying to do is place the pastry into the flan case or pie dish. If you want to do this another way then go for it!

Make sure the circle of pastry is roughly the size of your dinner plate. Peel off the top sheet of cling film then press the plate down onto the pastry. Turn the plate, give it a wiggle and lift it off. Lay the flan case upside down in the middle of your circle of pastry. You should now have, from bottom to top: cling film, pastry, flan case.

Use your thumbs to gently hold the flan case in place as you turn the whole thing over 180 degrees. Lower the pastry into the case and remove the cling film. Use your fingers to finish placing it. If it rips use a little spare pastry to patch it up. Cut horizontally around the top of the case with a sharp knife. This should give the tart a nice, neat edge.

Cut the apples into wedges: Cut the apples in half and use a teaspoon and a pairing knife to remove the cores. Cut each half into about 8 wedges depending on the size of the apples. Lay the wedges out onto the pastry starting from the edge. Place them in rings so that they overlap slightly, using the photo for reference. When you get to the middle either overlap two small pieces so that they look like a love heart or, take a large slice and use your favourite cookie cutter.

Bake the tart: Sprinkle about three tablespoons of golden caster sugar and a little cinnamon onto the apples. Then pop the tart in the oven for half an hour and turn it half way through.

Done! A fancy looking tart thats down to earth. After you’ve made one or two you’ll find it only takes 15 minutes to prepare. Serve with some soya custard or vegan ice cream and a nice cup of tea :).

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2 Responses to “Vegan Apple Tart”

  1. homeclothesfree June 14, 2012 at 2:04 am #

    Reblogged this on home clothes free.

  2. Pauly August 24, 2012 at 9:40 am #

    Tried the vegan apple tart, Fantastic, I always struggle to find new and tasty vegan deserts, soy icecream to finish it off!

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