Vegan French Apple Tart

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, alongside a scoop of "So Delicious" (the name doesn't lie!) Cashew Caramel Ice cream. It doesn't taste vegan. It just tastes damn good.

The only thing I want to try to improve this tart, is some kind of wash to keep the bottom crust crisp. The edges keep their texture, but the bottom does soften a bit. Typically, you'd brush on some egg white to seal the crust, I thought about using aquafaba (liquid from a can of chickpeas and is often used as an eggwhite substitute for things like making vegan meringues) but I have yet to try it. I couldn't find any information online (after looking briefly) to see if anyone else has tried doing this with success. Anyway, I solved my perfect texture dilemma by sprinkling on some toasted pecans to give me the crunchiness I was craving. I still really enjoyed this apple tart regardless, and I would make it again as is. Again, caramel ice cream was perfect (or I suppose vanilla ice cream with a caramel drizzle), and pecans are a nice touch no matter how the crust turns out. Add all the delicious things!! 

Recipe French Apple Tart (Vegan)

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 unsweetened apple sauce. 
2/3 cup icing sugar
1 tsp vanilla
1 tbsp corn starch
3 apples, cored and sliced a little less than 1/4 inch thick (I didn't peel mine) (if they are smaller 3, if really large 2 would be enough)
1 tbsp vegan butter
1/4 cup sugar

Method:
Pastry Shell

1. I always use my food processor because it does a great job. Give the flour, sugar and salt a few pulses together to combine. Add the cold butter and process just until the butter is evenly distributed into the flour. With the motor running pour the ice water in, in a steady stream. Don't over mix your dough. Less than 30 seconds should do it.
2. Wrap dough in saran wrap in a disc shape and refrigerate for about an hour to rest and chill.
3. When the dough is chilling turn your oven on to 400° F. You will need to dust flour on your work surface, on top of the dough, and your rolling pin. Probably more than once to prevent sticking. Roll your dough larger than the 8 inch pan. About 1/4 inch thick. Press evenly into your tart pan. There will be a leftover chunk of dough for sure. (I often just bake it off like a cookie or make a little hand pie filled with jam. You also can pop the dough in the freezer and use it later)
4. Now I pop it in the fridge or freezer while my oven preheats. 
5. Now time to blind bake the tart shell. Line your tart with parchment paper and fill with some dried beans to weight it down and pop it in the oven. (Sitting on a sheet pan) 20 - 25 minutes. You want it to be golden but not dark. Some ovens run hotter than others. Dark coloured pans lend to faster cooking times. Once it's golden take out the parchment and beans and bake another 3-5 minutes. Lower the temperature to 350° F for final baking step.

Apricot Glaze

1. Just put the apricot preserves in a small pot with a tbsp of water. Just needs to heat to be fluid. Set aside.

Apples

1. Slice apples a bit less than a 1/4 inch thick. Heat 1 tbsp of vegan butter ( I used earth balance) in a pan on medium heat. Add the sugar, give it a stir, then throw in your sliced apples and get them coated with the buttery sugar. You want to cook the apples down for 2-3 minutes until they soften a bit.

Assembly & Finish Baking

1. Fill your prepared tart shell with the sweetened apple sauce. Arrange your apples in a circular pattern starting at the outside edge working your way inwards. You can brush with a little melted butter if you want. Bake for 30-35 min on a sheet pan. 
2. When tart is cool brush with warm apricot glaze. Dust with powdered sugar or powdered cinnamon sugar if desired.
3. Serve with your favourite caramel swirl ice cream.