Prep & Cook Time: 1 hour 40 minutes
Serves: 8-10 people
- 190g plain flour, plus extra for dusting and if needed
- 115g vegan butter or coconut oil, chilled
- 2 tablespoons sugar of choice
- Cold water, if needed
- 5-6 red or green apples, cored
- 3 tablespoons sugar, of choice
- 1 teaspoon ground cinnamon
- 1 tablespoon vegan butter or coconut oil, melted
- Dash of lemon juice, optional
- Pinch of any good quality salt, optional
To decorate (optional)
- 2 tablespoons apricot jam
To make the pastry:
- Preheat your oven to 180°C. Grease a 23 cm loose-bottom tart pan.
- Add all the pastry ingredients except the water to a medium bowl or food processor. Mix until just combined. If the mixture is too crumbly, add 1 tablespoon of water and mix again. If the mixture is too wet, add 1 tablespoon of flour and mix again.
- On a floured surface, roll out the pastry into a circle about 5 mm thick and 28 cm wide.
- Transfer the pastry to the tart pan and press it against the base and sides. Trim off any excess pastry. If there are any holes, patch it up with the remaining pastry. Prick the bottom with a fork to let hot air escape when baking.
- Blind bake the crust for 10 minutes, or until the pastry is slightly golden. Allow the pastry to cool in the tart pan.
To make the filling:
- Use a sharp knife or mandolin slicer to thinly cut the apples. Each slice should be around 3 mm thick.
- Mix the sugar and cinnamon in a small bowl. Sprinkle 1 tablespoon of the cinnamon sugar mixture onto the base of your par-baked tart crust.
- Arrange the apples in your tart crust as desired. Make sure to pack the apples as closely as possible as they will shrink when baking.
- Add the melted butter and lemon juice to the cinnamon sugar and mix. Use a pastry brush to brush the cinnamon mixture on top of your apples.
- Bake the tart for around 1 hour or until the crust is golden, apples are tender and the filling is bubbling.
- While the tart is warm, brush the apricot jam on top of the apples.
- Serve the tart warm or at room temperature. The tart can be kept in an airtight container in the fridge for up to 3 days.