Apple tart (V, Vg)
Tart or Pie?
I wanted to call this dessert an apple pie, but Ollie categorically refused this appellation: a pie is supposed to have a pastry lid on, and ours doesn’t, full stop. Therefore, we will give you the recipe of an apple tart which is like a pie but without the pastry lid on top, because it is at the bottom.
This lexical conversation turned out to also be a cultural one; if you go to any bakery in France, you will find those small deliciously simple apple tarts. It’s pastry with apple slices on top. There are a few different versions, sugar on top, apple compote or cream underneath the apple slices, cinnamon, no cinnamon etc but it is always the same layout: pastry first and apples second.
You can also find the famous tarte tatin, which is an upside-down apple tart in which the fruit are caramelized in butter and sugar before the tart is baked – with the pastry on top. However, when presented on a plate, the apples appear on the top and pastry at the bottom. Still a tart then!
In England, I actually never had an apple tart, as far as I can remember. It was always a pie, where you have to break the warm pastry crust to get to the smooth apples. It is as simple and delicious as the French one, just different. I argued that British people like to do things differently from other countries anyway, like driving on the left, for example.
So when I told Ollie I would like to create an apple pie, he understood it British way and I must say he was quite disappointed with the look of what I had baked. Fortunately, not with the taste!
Apple of my eyes
I am really pleased to share with you this recipe of apple TART that was inspired by my mother, who was born and raised in Brittany, where everything is cooked in butter and cream! I wanted to create a hearty, easy and delicious dessert, that is a mix between my Southern France roots, my Breton origins and my adoptive London. And that is vegan too, of course.
I have basically prepared a frangipane base with a twist for the tart, that I laid in between the pastry and the apple slices – you are more than welcome to de-twist it if you’d like and make a normal frangipane. I have used British Bramley apples, because I like their sour taste and because they are great cooking apples. I didn’t peel them to make the tart look more colourful and also, the skin of fruits and veggies usually contain quite a lot of nutrients (and pesticides as well, so wash them well beforehand, even if they are organic). I also used an already made dairy free shortcrust pastry but if you know how to make your own, that is even better!
Bon appétit then!
- 2 Bramley apples
- 1 dairy-free vegan shortcrust pastry
- 100 ml soya cream
- 60 g of dairy-free butter
- 80 g coconut sugar
- 40 g cornflour
- 200 g ground almonds
Preheat your oven on 180 degrees Celsius. Wash the apples. Roll out your pastry on a floured worktop and put it in a round ceramic dish. Cut the edges to fit the dish and pick the bottom with a fork to prevent the pastry from forming air bubbles when cooking.
Melt the butter in the microwave.
Make your frangipane filling by putting all the dry ingredients (ground almonds, coconut sugar, cornflour) in a mixing bowl. Then add the dairy-free butter and the soya cream and whisk the preparation until you have a smooth texture. Add the frangipane on top of your pastry and fill it evenly.
Now, cut the apples in small slices, and add them on top of the frangipane; you can create a pattern if you are creative. I have tried my best to make it look like a spiral of apples, but I guess I am not that good at drawing!
Cook in the oven for 35-40 min. Let cool a bit and enjoy