Rustic Apple Tart
Hi foodies,
Have you ever heard of Veganuary? Veganuary is an international organisation that encourages people all over the world to adopt a vegan diet, or at least a more conscious one, during January and the rest of the year.
I think this campaign is really cool! It allows us to try new recipes and raises our awareness on the topic... I tried to eat a vegan diet for the entire month of January last year, which was honestly quite challenging for me :o)
So for this January, I wanted to share a indulgent and vegan recipe with you.
An ultra delicious rustic apple tart that everyone will love :o)
For a 30 cm design tart tin (approximately 15 servings), you will need:
- 310gr of spelt flour
- 225gr of butter (plant-based butter)
- 80gr of sugar
- 1 pinch of salt
- 42gr of walnuts
- 200gr of spelt flour
- 50gr of oat flakes
- 160gr of raw brown sugar
- 100gr of rapeseed oil
- 100gr of apple sauce
- 1 pinch of salt
- 1 tsp of ground cinnamon
- 4 apples
- 200gr of apple sauce
- 100gr of sugar
- 2 tsp of ground cinnamon
We will start by preparing the spelt shortcrust pastry.
Shortcrust Pastry
Pour 310gr of spelt flour, 225gr of butter (plant-based butter), 80gr of sugar and 1 pinch of salt into a bowl.
I used vegan butter bought at Migros. It is the V-Love brand (Vegan Bloc). It looks just like a traditional block of butter and has a neutral taste. :-)
Briefly knead the ingredients using the flat beater (K) of your mixer until you get a crumble-like texture. (See second photo below).
Once this texture is achieved, finish kneading the dough by hand to get a smooth dough.
Prepare a design tart tin and grease it with non-stick baking spray.
For this recipe, I chose to use this tart tin with beautiful edges. It will give your tart a lovely finish.
Place the dough between two sheets of baking paper and roll it out to 3 mm thickness using dough thickness guides and a rolling pin.
To prevent the dough from sticking, I dusted the baking paper with flour.
Once the dough is rolled out, wrap it around your rolling pin and place it over the tart tin.
Fold the edges over and press them against the tin. Trim the excess with a knife and prick the base of the tart with a fork.
Place your tart briefly in the fridge (10-15 min) while you prepare the other ingredients.
In the meantime, prepare the walnut crumble which will add a nice crunch to the tart.
Crumble
Crush 42gr of walnuts. To do this, pour the walnuts into a freezer bag and crush them with a small rolling pin.
In a large bowl, pour 200gr of spelt flour, 50gr of oat flakes, the 42gr of previously crushed walnuts and 160gr of raw brown sugar.
Also add 100gr of rapeseed oil, 100gr of apple sauce and 1 pinch of salt.
Finally, add 1 tsp of ground cinnamon using a measuring spoon.
Mix until the crumble forms.
This crumble is a little more crumbly and thicker than the crumbles we are used to. :o) However, it is very tasty thanks to the walnuts and oat flakes.
Place the crumble in the fridge while you prepare the apple filling.
Now on to the last step of the recipe, the apple and cinnamon filling!
Apple-Cinnamon Filling
Preheat the oven to 175°C (fan-assisted).
Peel 4 apples, cut them into quarters, remove the core and dice them into approximately 1 cm cubes.
In a large bowl, mix the apple pieces with 100gr of sugar, 200gr of apple sauce and 2 tsp of ground cinnamon.
Pour the apple filling into the tart tin and spread it evenly using a spatula.
Then spread the crumble over the apples.
Bake your tart in the preheated oven at 175°C (fan-assisted) for approximately 1 hour.
After 1 hour of baking, remove the tart from the oven and let it cool completely.
Once the apple tart has cooled, carefully unmould it.
Warning: the pastry is crumbly. It is very important that the tart is completely cold before unmoulding it. Do not attempt to do so beforehand, as it may break!
And there you have it, the rustic apple tart is ready.
This tart will keep for 3 days, well wrapped.
I hope you enjoy this recipe :o)
Have a lovely Sunday!
Jenny
P.S.: You will find all the equipment used at the bottom of the recipe.
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Comments
Question de Annick
By: Annick H. On 2025-01-21Pareil pour moi, ma pâte n’avait aucune tenue avant et après cuisson, heureusement d’ailleurs qu’elle est restée un moment au congélateur. Est-ce parce que j’ai remplacé le « beurre » vegan par du beurre standard? Je l’ai étalée sur 4 mm (3mm indiqués dans la recette et 5 dans la réponse à Florence H.) Mais au niveau goût, rien à redire, c’était très bon, même avec 20% de sucre en moins dans le crumble et le mélange pommes-compote.
Replied by: Karin On 2025-01-22
Question de Florence
By: Florence H. On 2024-09-08Bonjour, une très bonne recette mais qui a moyennement marché chez moi. La pâte n'a pas tenu et lorsque le gâteau était froid, j'ai enlevé le moule et le gâteau s'est bien affaissé. Nous avons quand-même pu manger mais il n'avait pas de présentation.
Replied by: Karin On 2024-09-09
Replied by: Florence H. On 2024-09-09