My assignment was to make a vegan (and gluten free) dessert to take to a small gathering out of town. I have to confess I am not particularly fond of some vegan desserts I have tried: the mouth feel is sometimes odd and the texture can be heavy especially icings. But I felt those things could be avoided. There were still plenty of apples from our picking expedition in October so that seemed like a great place to plan from. I am not yet rolling out pie dough plus it has an egg in it so that’s a no…so I did a shortbread cookie crust made in my stand mixer in a few minutes with no real work. I really didn’t miss the rolled out crust; this simple press in crumb recipe by Annalise Roberts is the very best crust for sweetness and texture. And great for gimpy folks like me!
The tart was a complete success; the crust tasted delicious and not weird. All gone in moments; silence as everyone inhaled their slice. Shortly thereafter two other non-vegan guests sidled up to me and quietly thanked me for a great dessert; they were probably glad there was no weird icing involved, LOL! This could be an excellent holiday dessert if you need one that is vegan. It travels great; I have a pie saver – big diameter, low cylinder tupperware meant just for pies and tarts.
Notes: I used a mixture of baking apples; some golden delicious and Jonagold. Any baking apples will work (Not red delicious as they are best eaten raw) …no honeycrisp either; best raw.
I forgot to take a picture of my slice before devouring it: sorry; it was great looking, everything held together perfectly.
Apple Tart with Vegan Cookie Crust
1 cup gf flour (King Arthur basic gf blend)
¼ cup sugar
1 tsp. xanthan gum
5 Tbsp. cold Earth Balance (sold in sticks just like butter)
3 -4 cups of peeled, cored and sliced cooking apples (4 good sized apples)
1 Tbsp. fresh lemon juice
2 Tbsp. Tapioca flour or KA basic gf blend
1/3 c sugar
1/2 tsp. cinnamon
1 Tbsp. coarse sugar for topping
DIRECTIONS: Crust: use a stand mixer; put dry ingredients in bowl, add cut up Earth Balance and mix on medium until crumbly. Spray 9 inch tart pan with cooking spray and press in crust, heat oven to 375 degrees. My pan has a removable bottom but I don’t see why you couldn’t use a plain pan.
Filling: mix dry ingredients in a small bowl, Mix filling in medium bowl; dump in apples, sprinkle with lemon juice and then sprinkle over all with all of the dry mix. Gently place into tart pan on crust and sprinkle top with coarse sugar. I took the time to arrange mine in a pretty pattern but you can just pile it in if you are in a rush.
Bake on lowest shelf in oven, 35-40 minutes until lightly browned and bubbling. Remove from oven and cool at least 30-60 minutes before serving. Best eaten within 24 hours. Vanilla ice cream is great with apple tart! Enjoy.
Note: You can use the convection setting; takes about 25-30 minutes to bake.