To make the crust, cut the shortening into the flour with a fork until the shortening is in small, pea-sized pieces. You can also do this in a food processor as I did, but be careful to run the motor in a few, short pulses.
Add the salt and sugar and mix with the fork.
Then drizzle in the water a few drops at a time, mixing with the fork or in the food processor until the dough starts to stick together.
Form the dough into a disc and put it in the refrigerator while you get the rest of the ingredients ready.
In a 10-inch cast-iron skillet, met the vegan butter.
Remove from heat and sprinkle the sugar evenly around the skillet.
Arrange the apple slices in a ring around the edge of the skillet, filling the hole in the center with more as needed.
Return to heat and cook on high heat about 10-12 minutes until the sugar and butter form a rich amber sauce. Remove from heat and with a fork or a spatula, carefully turn the apple slices over.
Return to heat for another 5 minutes.
Take the refrigerated crust and on a floured surface, roll it into a crust slightly larger than 10 inches in diameter.
Put the crust on top of the cooked apples, and, very carefully so as to not burn yourself, tuck in the edges along the edge of the skillet.
Bake in a 375-degree oven between 25 and 35 minutes. Remove to a rack and allow it to cool at least half an hour.
To unmold, run a knife along the edges of the tart. Place a dish on top of the skillet and, with a quick motion, invert the skillet.
Et voila! I served this with a dollop of vanilla soy ice cream and it was a dessert to relish and cherish.
I can't wait to make this again!