Vegan Apple Tart
Vegan Apple Tart is something I wish someone had handed me a how-to for when I first went plant-based. Have you ever just craved a simple, pretty dessert with actual fruit, and then stared at an over-complicated recipe with weird ingredients you don’t even know where to look for? Same.
This guide’s for you if you want a sweet treat that’s as close as possible to grandma’s classic but actually vegan (and, dare I say, easier?). You’ll get all the details, so you don’t have to wing it and end up with soggy pastry or raw apples. Oof, let’s skip those mistakes.
Vegan Apple Tart
Simple ingredients you’ll need
Let’s keep this honest, ok? A lot of “old-school” vegan apple tart recipes end up using wild ingredients nobody has. My take uses stuff you’ll probably find at your neighborhood store. Here’s what you’ll need for this vegan apple tart:
Flour – basic all-purpose flour…nothing fancy here
Vegan butter – whatever brand you trust, just make sure it’s cold
Sugar – regular granulated works fine but if you want to go less processed try coconut sugar
Salt – don’t skip this for the crust, trust me
Apples – the real MVP. Granny Smith is classic, but honestly anything firm and sorta tart
Lemon juice – this helps keep apples from going brown and adds a subtle zing
Cinnamon – not too much, just the right nostalgia kick
Plant milk – like oat milk or almond, just a splash
A bit of apricot or apple jam for that extra glossy finish if you want to be fancy
If you’re feeling wild, sprinkle some chopped nuts on top. Pecans? Why not.
Most of this stuff’s probably in your pantry already. That’s the magic.
Vegan Apple Tart
Preparing the shortcrust pastry
So, rolling up your sleeves for the pastry—the part everybody’s worried about. It’s not as intimidating as it sounds! First, tip your flour and salt into a big mixing bowl. Cube your cold vegan butter (don’t let it melt, cold is the secret) and rub it in with your fingers until it looks like sandy crumbles.
Next, sprinkle in a spoon or two of cold water, but go slow. Mix with your hands until the dough just comes together. If it’s dry, add a bit more water. Don’t over-knead or you’ll end up with a tough base, and we do not want that! If you get tired, take a quick break—it helps keep everything cool.
Shape the pastry into a disc, wrap in cling film, and chill for at least 30 minutes. This rest makes it easier to roll out. Don’t try to rush it because otherwise the dough can shrink weirdly when baked. Been there, done that, had to start over. If you do it right? The crust’s crisp, never chewy.
“Tried the vegan apple tart with a friend who always hated my old pies. He actually stole a slice for breakfast the next day. Absolute win!” – Jamie, Ottawa
Vegan Apple Tart
Expert Tips
Everybody says they’ve got “tips,” but I’ve honestly learned these the hard way. Here’s a bit of the no-nonsense advice that’ll help your vegan apple tart taste closer to a five-star restaurant than a sad experiment.
One—always taste your apples before you start. Too tart? Toss a bit more sugar. Too soft? Use a different variety next time.
Make sure the pastry is cold before baking. Warm dough just melts, no layers or crispiness.
Overlap the apples in little fans for that classic look, but don’t stress if your pattern’s wobbly. Anyone who judges probably doesn’t bake.
If you like your tart super glossy, brush warm jam on the apples right after baking. Gives it that “bakery window” shine.
Honestly, don’t let anyone convince you it’s not okay for shortcuts, either. I’ve used store-bought dough on weeknights. Look, life’s busy. No shame.
Vegan Apple Tart
Assembling the vegan apple tart
Now, the part where it all comes together—and where the kitchen somehow gets twice as dangerous because you’re balancing apples, sticky hands, and a rolling pin. Roll out your chilled pastry until it’s a slab that’ll fit your tart tin (or whatever dish you dig out—pies always live by flexible rules in my house). Don’t worry if it rips! Patchy dough still bakes fine.
Drape the pastry into the tin, snip away the edges, and prick the bottom with a fork so it doesn’t get bubbly. Mix apple slices with lemon juice (and cinnamon-sugar if you’re an overachiever). Arrange them neatly, or just dump them in—your call. Sometimes ugly is delicious, for real.
Pop the whole thing in a dang hot oven (around 375°F or 190°C). It takes about 35-45 minutes to bake, but keep an eye on it. If the edges brown too fast, loosely cover with foil. Kitchen smells incredible at this point, by the way. That’s when you know it’s working.
Optional: brush with warm jam when it’s right out of the oven. Let cool, slice, then do your best to wait before eating. (Impossible.)
Vegan Apple Tart
Serving Ideas + Variations
You can keep it classic, or get a little wild! Here’s some ways to eat or switch up your vegan apple tart that’s worked for me:
- Serve with dairy-free vanilla ice cream. Melty, perfect combo.
- A dollop of sweetened vegan yogurt or coconut whip on top.
- Mix in a handful of raisins or chopped dates for extra chewy bits.
- Top with toasted nuts or a drizzle of maple syrup right before serving.
If you want to get creative, swap the apples for pears, peaches, or even berries. Also: cold leftovers for breakfast? Totally acceptable. The crust holds up!
Vegan Apple Tart
Vegan Apple Tart
Ingredients
Method
- In a mixing bowl, combine the flour and salt.
- Cube the cold vegan butter and rub it in until the mixture resembles sandy crumbles.
- Add cold water gradually and mix with your hands until the dough comes together.
- Shape the dough into a disc, wrap in cling film, and chill for at least 30 minutes.
- Roll out the chilled pastry to fit your tart tin and drape it in the tin.
- Snip away excess edges and prick the bottom with a fork.
- Mix apple slices with lemon juice and optionally with cinnamon-sugar.
- Arrange the apple slices in the tart shell and bake at 375°F (190°C) for 35-45 minutes.
- Brush the tart with warm jam once out of the oven for extra gloss.
- Let cool, slice, and serve.
