While watching a French themed episode of The Barefoot Contessa this weekend I made my mind up to veganize her apple tart recipe. First of all, I cut the recipe size in half because I can’t (well SHOULDN’T) eat the amount of tart she made. This recipe is large enough to make 3 small tarts.
1 cup flour
6 tablespoons diced vegan margarine (the colder the better!)
pinch salt, sugar
1/4 cup cold water
NOTE: this can be mixed in a bowl by hand, I used a food processor because I have one haha.
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade.
Pulse a few times to combine. Add the butter and pulse until the butter is the size of peas. Add the 1/4 cup ice water thru the feed tube while the motor is on. (you may not need this much water, my dough came out a little wet with this much)
Once your dough as combined,turn it out onto a well-floured board and knead until you have a solid ball (mine came together very quickly and be careful to not over work the dough). Wrap with plastic and refrigerate an hour.
Preheat the oven to 375 degrees.
Roll the pastry on a lightly floured surface into a the shape of your choice. Transfer it to your well oiled baking vessel.
1 apple (your choice I used granny smith)
1-2 tablespoons butter cold, finely diced
1/4 cup sugar (or to taste)
Peel, core, and thinly slice the apples. Place a layer of the apples on your dough and sprinkle with your sugar. Evenly place your small chunks over butter on the apples.
Bake at 375 degrees for about 30-45 mins. I check at about 25 minutes to see if one side has browned more than the other and to rotate the pan.
1/4 cup jam or preserve of your choice
1 tablespoon water
Warm the jelly/preserves and together with the water. Brush the apples and the pastry completely with the mixture. Be sure to loosen the tart from it’s baking vessel so it doesn’t stick.
After cooling a bit, EAT AWAY! I’m confident most people will love this simple recipe. I mean who doesn’t like fruit and pastry?!