It is apple season! I recently went apple-picking here in Sonoma County and it really got me in the mood to make something special. I came up with this scrumptious vegan apple tart. It is SO unbelievably easy to make and it is so DELICIOUS. My husband (who’s diet is not plant-based) practically licked his plate clean and said he likes it better than a traditional apple pie.
Ingredients for the Tart.
4 medium to large Pink Lady apples (organic if possible).
4 Tbsp. chilled vegan butter ( I used Miyoko’s vegan oat milk butter).
1 Tbsp. fresh organic lemon juice
2tsp. sugar
Pinch of kosher salt
Cinnamon and powdered sugar to sprinkle on top after it has finished baking.
1 frozen organic pie crust (I used Wholly Wholesome Organic Traditional 9″ Pie Shell). You can also make your own crust if you wish and bake at the same setting and same time.
Homemade coconut whipped cream (I’m sharing how to make it below).
Preparing the Tart.
Keeping the skin on, core each Pink Lady apple and slice into rings.
Transfer the apple rings to a medium bowl and then add the sugar, pinch of salt and fresh lemon juice. Toss and coat the apples evenly.
Transfer the apples and place evenly in the pie crust. Set aside.
Warm the Miyoko’s vegan oat milk butter in a small saucepan over medium heat until butter foams. Pour ALL of the melted vegan butter evenly over top of the apples.
Bake at 400 degrees uncovered for 55 minutes. Ovens do vary, so keep an eye on it towards the end. You want the apples on top to be golden and the edges browned (not burned).
Let cool completely and sprinkle lightly with cinnamon and powdered sugar.
Serve with some homemade coconut whip or vegan vanilla ice cream (one of my favorites is the vanilla bean by Ripple).
Ingredients for Homemade Coconut Whip Cream.
1 can of organic unsweetened coconut milk or full fat coconut milk. I used a 13.5 ounce can.
3/4 cups of organic powdered sugar.
Preparation for Homemade Coconut Whip Cream.
- Chill the can of coconut milk overnight in the refrigerator to harden. This is SO IMPORTANT.
- Chill a mixing bowl in the refrigerator for a few minutes right before making your coco whip
- Take the chilled can out of the fridge and remove ONLY the solid part of the coconut milk. Make sure you do not pour the leftover liquid part into your bowl.
- Add 3/4 cups of powdered sugar to the bowl of coconut milk and beat/blend the two until the mixture is smooth and fluffy. You can use the whip cream right then and there or you can chill it in the fridge for an hour or so to harden even more. Personally I love it right when it’s been whipped.
I hope you enjoy making and eating this as much as my family did! Please leave a comment below if you have any questions!
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