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!
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.
- 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)
- 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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