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Vegan Apple Tart

Vegan Apple Tart

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Kind of funny to see a recipe for a Vegan Apple Tart on Chez Us.  Especially since we are both the farthest thing from being vegan.  I am going to start off by saying, don’t be afraid, this tart is really amazing!  

Vegan Apple Tart | Chez Us

You may know that we were recently re-calibrating our bodies over the past two weeks.  Now, this may seem like a funny statement, and I promise to write more about it, soon, but it was pretty awesome.  One thing we did miss a little over the course of this journey was a little something sweet, but we didn’t give in.  I did reward us by making this tart to celebrate making it two full weeks.  What I love about this tart is there is no sugar, no dairy, and no wheat, and it is still delicious.  I love it so much that I am going to experiment with more sweet treats using the same principals.  You see after two weeks we really didn’t miss any of those things.

Back to tarts.  This tart is so easy to make, and it really is special.  It was inspired by a recipe I found on Pinterest, which was developed by the Green Kitchen Stories.  While I am sure their version is lovely, I wanted to change things around.  I used fewer dates to sweeten the crust as my apples were so sweet, they didn’t really need anything else.  Verdict … damn delicious crust.  I didn’t use almond butter as I have been having a bit of a reaction to almond and peanut butter, so I made a vegan frangipane.  I mean tarts are meant to have frangipane smothered on them, aren’t I, right?  And it was so good, I was eating it by the spoonfuls.  The apples were heavenly with a mildly sweet glaze of maple syrup and fruity olive oil, and the three components together were bliss.  The perfect sweet bite to take you into fall.  Trust me, and do something good for your body today, make this vegan apple tart.

 

Vegan Apple Tart | Chez Us

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Tools:

4 4″ tart pans or tart rings

 

Yield: 4 small tarts

Vegan Apple Tart

Vegan Apple Tart | Chez Us

This apple tart recipe is vegan as well as gluten free and is a great apple pie alternative. Very flavorful as well as easy to make.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • Tart Dough
  • 1 cup gluten-free rolled oats
  • 1/2 cup raw sunflower seeds
  • 4 whole dates, pits removed
  • 2 tablespoons coconut oil
  • pinch kosher salt
  • Frangipane
  • 1 1/4 cup blanched almonds
  • 2 tablespoons maple syrup
  • 2 tablespoons coconut oil
  • Topping:
  • 2 small gala apples or your favorite baking apple
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil
  • cardamom

Instructions

    Preheat oven to 400.

    In a food processor add all of the tart dough ingredients.  Blend until it comes together, about 2 minutes.

    Lightly coat each tart pan with a small amount of coconut oil.  Place on a baking sheet.

    Equally, divide the tart dough, and press into the pans.

    Pre-bake for 8 minutes.  Remove from the oven and let cool.

    While the crust is pre-baking, make the frangipane.

    In a food processor add the almonds and process until a fine flour texture is achieved.

    Add the maple syrup and coconut oil, and continue processing until smooth, about 3 minutes.

    Spread the frangipane between the tarts.

    Slice apples into thin slices and place over the frangipane in a circular shape.  Tuck the last apple under the first apple slice to complete the circle.

    Mix the maple syrup and olive oil together, then brush over the tops of the apples.

    Sprinkle with some cardamom.

    Bake for 12 - 15 minutes until the apples are lightly golden brown.

    Serve Warm.

    Eat.

Did you make this recipe?

Thank you for joining us at the Chez Us table. We truly love having you here.Have you made this recipe?  Please share what recipes you are enjoying from Chez Us. We would love to see and be able to share with our followers. Use the hashtag #chezuseats on your social media channels, then we can pull a chair up to your virtual table and share with our friends.

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Julia

Monday 7th of October 2013

Oh wow these look amazing - I hadn't tried this GKS recipe yet, these definitely make me want to try it now! Beautiful photography as well:)

Brian @ A Thought For Food

Thursday 3rd of October 2013

You know, I totally adore everything GKS does, but damn does your adaptation look incredible. Love the changes you made!

Alison @ Ingredients, Inc

Wednesday 2nd of October 2013

so pretty!

Maria | Pink Patisserie

Wednesday 2nd of October 2013

Isn't it amazing how brilliant vegan eating can be? I just love all the variations and new (to me) combinations of flavors. And it's all so beautiful and good for you too. Like everything you do Denise, these are gorgeous!!

Jan

Sunday 29th of September 2013

I bake a lot, and my blog is proof of this, but I have been thinking a lot lately about this. Not that I want to abandon baking because I think that's impossible, but I have been contemplating making a switch to more "wholesome", less processed ingredients. This tart looks fabulous and it really is a testament that just because butter/white sugar/eggs are absent, doesn't mean it's not fantastic! Congrats on making it through a few weeks of "recalibrating"!

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