by The Vegan Harvest 2 Comments
I have tested this vegan gluten-free Apple Tart likely more times than any other recipe I’ve shared on the blog. This isn’t because it took multiple times to get it just right – it’s because it’s so good I just could not stop myself from making it over and over again!
If I recall correctly, I came up with this recipe last autumn. I wasn’t blogging as much when I was away for school, mostly because I didn’t have any of my photography stuff with me and.. well.. because I was having a very challenging time with my mental health.
Things are much better now, and I am so happy to finally be sharing this recipe! I adore a good apple pie, but making a good vegan and gluten free pie crust is a lot of work. This is a much easier apple-based dessert that really hits the apple-pie-craving spot!
Some notes on ingredients:
For apple tarts and pies, I always use Granny Smith apples. I find their texture to be just right after being baked in sugar and spices.
The crust of this tart uses aquafaba. If you’ve been following my blog, make a lot of vegan food, or just have an interest in food, you might be familiar with this beautiful liquid. For those who don’t know about it, it’s the liquid from cans of chickpeas and is used as an egg replacement.
The rest of the ingredients are pretty straight forward. I always bake with Bob’s All Purpose Gluten Free Flour. For those in Canada, I have heard the PC brand gluten free flour blend is excellent. I haven’t tested this recipe with any other gluten free flour blend, though, so please let me know in the comments if you give something else a try!
I’ve been thinking about new things for the blog. Mostly just having some different conversations. Today I was inspired. My partner and I were out for a walk to a gluten free bakery to get some bread, and we stopped at a garage sale. I got a copy of the 1960 Ladies Home Journal Cookbook. I know so many folks likely have a copy sitting in their basem*nt, but I was really excited because it had newspaper and magazine clippings and handwritten recipes tucked inside! I made sure the owners knew they were in there before buying the book, and off I went with this little mini history–all for 50 cents!
You can be sure I’ll be doing something with this book and it’s mini archive of someone’s recipes. Of course, none of the recipes are vegan or gluten free (why did they put flour and butter in everything?!) but I think it could be really fun to play around with a few recipes and have a larger conversation about what it was like to eat in the 1960s. I love studying women’s history and I love food – so what a perfect match!
Anyways – I hope you enjoy this vegan gluten-free apple tart as much as my friends and family did! It’s perfect with your Sunday morning coffee, or really at any time of the day. Try serving with some vegan vanilla ice cream for an even yummier dessert.
Looking for more vegan gluten-free desserts? Check these out!
- Jumbo, Bakery-Style Cookies
- Peanut Butter Chocolate Fudge Oat Bars
- Cardamom Scones
Apple Tart, vegan and gluten free
Ingredients
For the crust
- 1/2cupearth balance, softened
- 1/4cupwhite sugar
- 1tspvanilla extract
- 2 tbspaquafaba (liquid from a can of chickpeas)
- 1/4tspsalt
- 1/2tspxanathan gum
- 1 1/2 cupBob's All Purpose Gluten Free Flour Blend, + 2 extra tbsp
Crumble top
- 3/4cupBob's All Purpose Gluten Free Flour Blend
- 1/4cupbrown sugar
- 2tbspwhite sugar
- 1tspcinnamon
- 1/4tspsalt
- 6tbspearth balance, cold
Apple filling
- 1/2lemon, juiced
- 1tsovanilla extract
- 1/4cupbrown sugar
- 1/4cupwhite sugar
- 3tbsparrowroot
- 1tspcinnamon
- dash of salt
- 4Granny Smith apples, sliced
Instructions
Prepare the crust
In a medium sized bowl, beat the earth balance and sugar. Then beat in the vanilla extract and aquafaba.
Mix in the salt, xanathan gum, and 1 1/2 cups of flour. When it is combined, add the last 2 tbsp of flour and combine the dough using your hands until combined.
Wrap the dough in plastic wrap and place in the fridge while you prepare the rest of the tart.
See AlsoMoist Pear Cake Recipe
For the crumble
Combine the flour, sugars, cinnamon, and salt in a medium-sized bowl.
Cut in the earth balance. Smush the earth balance between your fingers until you get a crumble. Set aside.
For the filling
In a large bowl, mix the lemon juice, vanilla, sugars, arrowroot, cinnamon, and salt.
Toss the sliced apples into the sugar mixture. Make sure all the slices are coated.
To assemble the tart
Preheat the oven to 425 degree Fahrenheit and line a baking sheet with parchment paper. You'll place your tart on this sheet in case it leaks any juices (mine always does!)
Remove the crust from the fridge and press into the tart shell and up the edges.
Place the apple filling inside the tart shell. There are a lot of apples, but they will cook down.
Top the tart evenly with the crumble.
Place the tart on the baking sheet. Bake at 425 degrees Fahrenheit for 12 minutes. Then, turn the heat down to 350 degrees farenehit and baking for another 45-50 minutes.
Let cool a bit. The beauty of this tart (from my experience) is that it sliced very well even when slightly warm! Enjoy!
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Reader Interactions
Comments
Lindsey How did you slice your apples? They look really thin in the finished product. I’m curious what your technique was!
Reply
- The Vegan Harvest
I just sliced around the core and then made very thin slices! I don’t always put that much effort into it, though 🙂
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