I’m happy to say that this was delicious. I wound up purchasing a pre-made vegan pie crust at the last minute and it turned out really nice. This tart has just the right amount of sweetness while maintaining the tartness of the Granny Smith apples. And, as you can see in the photo, I’ve found yet another use for my roasted cranberry chutney.
Simple, Simple, Simple (and vegan) Apple Tart
- Vegan Pie Crust, 8-inch
- Apples, 6 medium Granny Smith
- Vegan butter, 2 tbsp.
- Sugar, 3 tbsp.
Pre-heat oven to 400 degrees.
Line a 1 inch deep tart pan with 1 pie crust. Refrigerate until needed. You can also use a pre-made pie crust, which is what I wound up doing here. I bought a vegan pie crust from Whole Foods. If you cannot find a pre-made vegan pie crust, this is a simple recipe to use. It’s just a regular pie crust recipe except you use Earth Balance butter instead of regular butter.
Wash, peel, halve and core apples. Slice each half into thin 1/8-1/4 inch slices. Arrange the apple slices in the pie shell by laying them as flatly as possible, in a circular pattern starting from the outside going in. Continue to layer in apple slices until you run out of apple or space. Fold over any extra crust at the edges, towards the center of the tart. Brush the dough and the apples with the melted butte then sprinkle the sugar on top.