Vegan Apple Tarte Tatin is one of my favorite French tarts. Haven’t you tried it yet? Oh, you’re missing out! It’s fruity, caramelized, rustic and so easy to make!
Vegan Apple Tarte Tatin
It’s not by chance that’s one of the most widely-known French desserts. It’s a comforting 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!
If fruit tarts are your thing, you can’t miss my Vegan Strawberry Cream Puff Pastry Tart, the Vegan GF Peach Galette, or the Vegan GF Peach Raspberry Galette.
Ingredients for the Vegan Apple Tarte Tatin
Just five ingredients is what you need to make this vegan apple tart:
- Crust. I’ve used a ready made vegan puff pastry but feel free to use your go-to pie crust here, it will work great too. I’ve made this tart with both, pie and puff pastry, and I prefer the puff pastry base, I love its thin crisp flakes.
- Apples. As to the apples, Granny Smith, Golden Delicious and Braeburn are good choices, as well as the Gala variety, the one I used this time. I tend to cook with what I have on hand, but a good rule of thumb is to use a sweet and firm apple.
- Cinnamon. Such a warm and fragant spice! This spice it’s an staple in my kitchen and my baking. Don’t skip it, it just pairs perfectly with the caramel and the apples.
- Vegan butter. Use your favorite non-dairy butter brand. Luckily, nowadays there is almost a plant-based butter option for everyone.
- Sugar. You can use cane sugar, brown sugar, beet sugar, coconut sugar or other unrefined sugar you like.
Vegan Apple Tarte Tatin
Vegan Apple Tarte Tatin is a comforting upside-down apple tart, filled with caramelized apples and covered with a golden puff pastry.
Ingredients
- ½ cup vegan butter room temperature
- 1 cup cane sugar
- ½ teaspoon ground cinnamon
- 6 big apples Granny Smith,Braeburn, Pink Lady
- 9 ounces vegan puff pastry store-bought is fine
Instructions
- Preheat the oven to 357ºF /190 ºC.
- Place a 10-inch ovenproof heavy-based frying pan over medium heat and melt the butter. Add the sugar and the cinnamon and stir often until de mixture turns syrupy.
- Then, peel and cut the apples. It may seem a bit laborious, but, believe me, it’s done in five minutes. To do the job, use a vegetable peeler, a fruit core remover and a knife. First, peel the apples, then core them, and finally, halve them.
- Put them upside down in the pan, on top of the caramel. Bear in mind, that the side you put down is the side that will show once the tart is finished.
- Cook the apples for about 10-15 minutes, until tender.
- Roll out the puff pastry and cut out a circle about the same size as the top of the pan. Cover the apples with the pastry and tuck it around the apples.
- Transfer the pan to the oven and bake for 25-30 minutes. Remove from the oven and let cool for about 10 minutes.
- Inverting the tart is the only tricky part, although I have to say that I have never had a bad experience myself. Using oven globes 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.
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Thanks for sharing! Does it keep long?
Hi Vanessa! It lasts for 3-4 days at room temperature. If you have any leftovers by then, keep it refrigerated, it will last for up to a week in the fridge. Thanks.
This dessert looks tasty and I love the fact that it’s vegan and perfect for fall as well.
This was hands down the best pie I have ever had. The caramelized apples were so delicious. I will definitely be making this pie again.
This looks delicious!
The flavor is amazing, this will be a choice for me when I need a sweet yet elegant dessert to share at a family gathering. Definitely going to give this a go, thank you so much for the recipe!
I love French tart tatin and this vegan version looks beautiful. All the family are coming to us this Christmas and my niece is vegan, so am planning to include vegan dishes and desserts. I think this tart will be perfect!
Can you make this in advance?
Hi Kelsey! I normally make the Tarte Tatin to eat that same day but, since we’re not big eaters, the tarte lasts for two more days or so. I keep it on the counter at room temperature, and the next day it’s as fresh and delicious as the day before. Hope you enjoy it!
Oh wow that top photo is amazing, and how great that vegans can now enjoy this classic French dessert! I’ll need to look for vegan puff pastry now, I’ve never seen it in stores where I am but you can be sure I’ll start asking around!
I’m so happy that I came across this delicious recipe the week that we went apple picking! perfect timing for lots of deliciousness!