An elegant and easy French Apple Tart that looks deceptively complex, but comes together in less than 20 minutes. Sliced apples are arranged on a golden puff pastry base and all of this deliciousness is amped up by an apricot glaze. A vegan, soy-free and nut-free recipe.. #vegan #Thanksgiving #soyfree #nutfree #apple #pie HolyCowVegan.net
Print Recipe
5 from 1 vote

Vegan French Apple Tart

An elegant and easy vegan French Apple Tart that looks deceptively complex, but comes together in less than 20 minutes. Sliced apples are arranged on a golden puff pastry base and all of this deliciousness is amped up by an apricot glaze. A vegan, soy-free and nut-free recipe.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American, Five ingredients, nut-free, Soy-free, Vegan
Servings: 8 servings
Calories: 266kcal
Author: Vaishali ยท Holy Cow! Vegan Recipes

Ingredients

  • 1 sheet puff pastry
  • 4 apples, cored, halved, then cut into 1/4th-inch slices. You can also peel them if you don't like the skins, but I leave them on. (I used gala apples which retain their shape during baking, making for a pretty finished tart. You can sub another baking apple)
  • 1/2 cup turbinado sugar
  • 1/2 cup apricot jam
  • 2 tbsp amaretto liqueur or water

Instructions

  • Preheat the oven to 400 degrees Fahrenheit.
  • Mix the apples with the sugar in a large bowl.
  • Roll out the puff pastry sheet to fit in your tart pan. I used a 12 X 8 inch rectangular pan with a removable bottom, but a round one would work too.
  • Place the puff pastry inside the pan and press in the sides to fit to the pan. You can use a rolling pin to cut any overhanging pastry dough, or tuck it under the edges to get a neat look. With a fork, prick the dough all over to keep it from rising in the pan.
  • Layer the sliced apples inside the puff pastry in a decorative pattern, tucking any small pieces into the corners to ensure the surface is evenly covered. If you're working with a round pan, you can layer them in concentric circles.  
  • Place the tart on a rimmed baking sheet to catch any juices that spill over, and then in the oven. Bake 45 minutes, turning around once halfway through baking. Remove to a rack.
  • Heat the apricot jam with the water or liqueur in a small saucepan until it's runny enough to work with. Brush on top of the apples once the tart is out of the oven. If your pan has a removable bottom, unmold before the tart cools down completely because any running juices could cause the pastry to stick to the pan. Continue cooling on a rack. Slice and serve at room temperature.

Nutrition

Calories: 266kcal | Carbohydrates: 48.2g | Protein: 2.4g | Fat: 7.5g | Potassium: 113mg | Fiber: 3.3g | Iron: 6.5mg