I know that Thanksgiving is tomorrow so I hope you get this recipe before. It’s the best and easiest pie I ever made. I wish though that puff pastry had a nutrition value, but unfortunately it doesn’t. The fact that it’s vegan doesn’t make it healthy! As much as I love the texture and flavor of puff pastry I rather not eat it often. Actually I rather limit myself to eating it once or twice a year. Once in a blue moon definitely won’t hurt your body. Beside that the dangerous pie? has an extraordinary flavors and is beautiful. If you happen to make it, please let me know how it came out.
Happy Thanksgiving xxxs
Vegan caramelized apple tart
Servings: 6
Calories: 550kcal
Ingredients
For the tart
- 14- ounce package puff pastry - defrosted in fridge overnight
- 3 large or 4 medium Granny Smith apples
- 2 tablespoons cane sugar
- 2 tablespoons coconut oil - cold, cut into small bits + extra for greasing the
- A pinch of salt
- 4 cardamom pods - crushed (optional)
For the vegan caramel glaze:
- ¼ cup cane or coconut sugar
- 1 tablespoons coconut oil
- ¼ cup almond or coconut milk
- A tiny pinch of salt flaky sea salt - or half as much table salt
Instructions
- Heat the oven to 400°F. Grease a pie or tart dish. Roll out the pastry over the dish and press it gently to fit it in. Use scissors to trim the edges then gently press it again to perfectly fit the dish. Brush the dough with coconut oil then sprinkle it with salt and cardamom. Gently press the cardamom and salt into the dough.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a paring knife and a melon baller. Slice them crosswise in about ¼-inch thick slices. Arrange the in circle, each apple should overlap the one before so that only about ¾-inch of the previous apple will be visible, until you reach the middle. Sprinkle the apples with the sugar then dot with the coconut oil.
- Bake for 30 minutes or until the pastry is browned and the edges of the apples start to brown.
- Meanwhile make the caramel glaze. Put all the ingredients of the glaze in a small saucepan over medium-low heat and cook for 3-5 minutes, constantly stirring until you get a bronzed caramel syrup. Set aside until needed.
- Transfer the tart to a cooling rack, but leave the oven on. Gently brush the apples (better to start from the center up, not to mess the design of the apples) and the entire tart, including the exposed pastry, with the salted caramel glaze. (You might have a little leftover, you can refrigerate and use for another tart, you would like to make it again, trust me)
- Return the apple tart to the oven for 5 to 10 more minutes, until the caramel glaze bubbles. Let tart cool a bit before scooping a vanilla (n)ice cream on top and serving. It is also delicious as is!
