Vegan Apple Tart
Sometimes, in order to love one ingredient or dish more, you have to move outside of your comfort zone and allow yourself to be challenged in the kitchen. I’m often pleasantly surprised when I do this. I discover that I’ve stretched my skills from one level to another and then another, yet always realizing that I will likely never reach that apex of culinary expertise – which is a good thing if you ask me. You see, there’s just always more to learn, to explore, to mine from something as simple as an apple or a pie.
A few days ago, I came across the idea of making a pie quite differently than I had approached it in the past – the idea was to use phyllo (or filo) dough instead of the pie dough I am so used to making every year. But I changed my mind. Instead of making the recipe I had discovered, I settled instead on making an apple tart – something I had never done before, but was only too happy to try. I decided to give myself one teensy break, though – I’d use pre-packaged phyllo dough.
I don’t normally advocate using ingredients or parts of recipes that you can make yourself, but I’ve made phyllo dough once, and let me tell you – if you’re not experienced at it, it can take you a goodly amount of time to roll it out. If you ever have the time and the inclination, I’d heartily recommend you try making it at least once. At the very least, you will come to appreciate the hard effort that goes into making those mysteriously flaky desserts.
Apple Tart
This recipe is based upon the Apple Crumble Tart on Allrecipes.com
- 1/2 package frozen puff pastry sheets (phyllo or filo), thawed (check the ingredients to ensure it is vegan)
- 1 tablespoon vegan butter, melted
- 3 apples, peeled, cored, and chopped or sliced
- 3/8 cup (or 6 tablespoons) all-purpose flour
- 3/8 cup (or 6 tablespoons) chopped blanched almonds
- 1/2 cup white vegan sugar
- 1/4 teaspoon ground cinnamon
- 3 tablespoons butter, chilled
- 1/4 teaspoon vanilla extract
About two hours before you are going to start working on your recipe, take your frozen phyllo dough out of the freezer to allow it to thaw. You are going to use only one half of the package for this recipe.
Phyllo dough
Preheat your oven to 350 degrees Fahrenheit. Chop your blanched almonds. Don’t worry about making it too uniform. The almonds will get broken down further in a few steps.
Chopping blanched almonds
In a small bowl, mix flour, almonds, sugar and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form.
Mixing crumble topping for apple tart
Unfold pastry and place one to two sheets at a time on a large, ungreased baking sheet or on a silicone baking mat on a baking sheet. Brush every one to three sheets with melted vegan butter.
(If you don’t have a pastry brush, I highly recommend that you get one. I didn’t have one on hand, and I can tell you it’s not an ideal way to spread the vegan butter on the phyllo dough – a brush is going to be far easier!)
Spreading butter on phyllo sheets
Chop or slice your apples. This is really a matter of preference.
Sliced Granny Smith apples
Then arrange the apples in the center of the pastry, leaving a 1/2 inch wide border of pastry.
Adding apples to phyllo dough
Spoon almond topping gently over the apples, being careful it doesn’t spill over the edges of the pastry.
Apple tart about to go into the oven
Bake for 30 minutes, or until golden brown.
That was easier than I thought!
I had a piece a few minutes after it had come out of the oven, and wow – it was delicious. I am definitely going to be making this one again – sweet, crunchy, flaky – what more do you need?
Yum!
Tip: When you store this, the phyllo dough will no longer be very crispy. To crisp it up again, place a serving on a piece of foil then let it toast in your toaster oven for about 5-10 minutes.
