Yield: 1 x 8 inch tart
A classic French Tart is a beautiful thing. I first fell in love with tarts, like truly developed an affinity for them, when I was in my early 20s (before culinary school) watching food network TV all winter. Specifically French Food at Home with Laura Calder. Her cooking style had a pretty big impact on me. It was for me visually stunning, and at the time exactly the type of food I was really wanting to make in my own kitchen. There was a comfort to her food but also an elegance. I own all or most of her cookbooks and she goes into detail about tart bases in at least 2 of them. Different recipes for creamy tarts, fruit tarts, and galettes. Some you press in the tart pan in pieces, others you want to roll out with your rolling pin. Mix your dough by hand, or in a food processor. So I guess all of this is what runs through my mind when I think about any kind of French Tart.
Even though how I eat has changed as far as what I consume, everything I love about making and eating tarts is possible. I just had a slice of this vegan apple tart, along side a scoop of "So Delicious" (the name don't lie!) Cashew Vanilla Ice cream. (My feelings about ice cream run just as deep as they do for French Tarts, so this will be a post for another day) It was delicious and I'm fairly certain most people wouldn't realize it was dairy/egg free unless you told them. This fact is at least part of my drive for experimenting these days. It doesn't taste vegan. It just tastes damn good. Recipe
Ingredients:
Shortcrust Pastry 1 1/2 cups flour 1/2 cup cold vegan butter 1/4 cup sugar 1/4 tsp salt 1/4 cup ice water Filling 1 1/4 cup sweetened apple sauce. (I had unsweetened and just whisked in a bit of powdered sugar and cinnamon to taste) 2 large green apples, cored and sliced a little less than 1/4 inch thick (I didn't peel mine) 1 tbsp vegan butter 3 tbsp sugar Method: Pastry Shell
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February 2021
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Hey! I'm Trisha |