Name: Vegan Apple Tarte Tatin
Prep time: 35 min
Cook time: 30 min
Total time: 1 h 5 min
Yield: 8 servings
Ingredients: 1/2 cup vegan butter, room temperature; 1 cup sugar; 1 pinch of ground cinnamon; 6 big apples (Granny Smith,Braeburn, Pink Lady); 9 ounces ready-made vegan puff pastry

Apple Tarte Tatin has become one of the most famous French desserts. It’s an upside-down apple tart, filled with caramelized apples and covered with a pastry crust. And the best part is that no matter how it comes out as it always tastes like heaven!

This vegan apple tart can be made with both puff pastry or shortcrust pastry. I’ve tried both and I prefer the puff pastry base. Choose an apple that will hold its shape while cooking. Granny Smith and Braeburn are good choices, although the Gala variety, the one I used this time, is a good option too.

Just four ingredients, or five if you want to add some flavouring, and an ovenproof frying pan is all you need to make this decadent apple tart. The type of pastry does not affect the end result, shortcrust, sweetcrust or puff pastry work all great. I normally use puff pastry, I love its thin crisp flakes.

How to make vegan Apple Tarte Tatin

To make sure everything is ready to start with the recipe, begin by peeling and cutting the apples. A vegetable peeler, a fruit core removar and a knife will do the job for you in five minutes. Once the apples are ready, melt the butter and dissolve the sugar in it to prepare the caramel.

Now, arrange the apples flat side down or up, the way you like the most. Remember that the part of the apple in contact with the base of the frying pan will be the visible part of your tart, the top of it. And cook the apples for nearly half an hour. They will get quite soft. If you prefer the apples to be harder, cook them only for 10 minutes.

When the apples are softened, cover them with the puff pastry and bake it for 30 minutes. Remove from the oven and let it cool for around 10 minutes so that the caramel sets a little and it’s safer and easier to turn it out.

Inverting the tart is the only tricky part, although I have to say that I have never had a bad experience myself. Using potholders and inverting the pan together with the serving plate in one swift movement, guarantees success.

And now, it is time to enjoy the fruity and caramelized tart! Serve at room temperature or slightly warm with some vanilla ice cream.

If apple tarts are your thing you must try this Apple Tarte Tatin!

Vegan Apple Tarte Tatin

Yield: 8 servings

Prep Time: 35 minutes

Cook Time: 30 minutes

Total Time: 1 hour 5 minutes

Vegan Apple Tarte Tatin filled with caramelized apples and covered with a delicious puff pastry crust.

Ingredients

1/2 cup vegan butter, room temperature
1 cup sugar
1 pinch of ground cinnamon
6 big apples (Granny Smith,Braeburn, Pink Lady)
9 ounces ready-made vegan puff pastry

Instructions

To make the tart start by peeling and coring the apples. Peel them, then cut in half from top to bottom and remove the core.
Place a 10-inch (25 cm from rim to rim and 20 cm bottom) ovenproof frying pan on the stove over medium heat and melt the butter. Sprinkle the sugar and cinnamon over it and cook, stirring often, until the mixture forms a pale golden caramel. It will be clumpy at first, then the sugar will dissolve and form a syrup.
Off the heat, arrange the apples in the pan, flat sides down, working from the center to the outside. Place one apple half in the center and arrange the remaining around it. Apples won’t fit at first but they will shrink as they cool and you will be able to squeeze in more if necessary.
Return the pan to the stove and cook the apples over medium heat, shaking the pan from time to time so that the apples don’t stick to the bottom. This should take 20-25 minutes.
Pre-heat the oven to 180ºC (350ºF). Dust a parchment paper and a rolling pin with flour and flatten the puff pastry a bit if needed. With a sharp knife, cut out a 10-inch circle or a circle the same size as the lip of the frying pan you are using, and prick with a fork.
Remove the pan from the heat and lay the pastry over the top. Tuck the pastry down into the edges of the pan with the back of a wooden spoon until it touches the caramel.
Bake the Tarte Tatin for about 25 to 30 minutes until the pastry is puffed and dark golden brown. Then remove from the oven and let it cool for 15-20 minutes to thicken the hot caramel a bit.
Using oven gloves, place a large plate over the pan and, very carefully, turn them both over so that the tart is apple side up on the plate. Serve warm with ice cream or crème fraîche. The tart will keep refrigerated, or at room temperature in the winter, for several days. Enjoy!