Author Notes
This French Apple Tart (Tarte Fine aux Pommes) is a classic dessert in France. Simple and delicious, it is best made with sweet dessert apples that do not “disintegrate” when cooked (Cox, Granny Smith etc..). I add a layer of applesauce between the pastry and apples. —The Flexitarian
Ingredients
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1
puff pastry
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8.5 ounces
dessert apples - for the applesauce
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3-4
medium dessert apples
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1 teaspoon
vanilla extract
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2 tablespoons
Dairy free butter
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2 tablespoons
light brown muscovado sugar
Directions
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To make the applesauce, peel & core 300g [8.5oz] of apples. Place in a saucepan with 4 Tbsp of water. Cover and cook under medium heat until it has reduced to applesauce (around 10 mins). Remove from heat. Add vanilla. Leave of the side.
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Preheat the oven to 180°C/350°F/Gas 4.
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Roll out puff pastry to fit a rectangular oven tray. Approximatively 37 x 26cm (10 x 14.5 inches).
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While you make the apple sauce start cutting the other apples into thin slices using a sharp knife or mandoline.
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When the applesauce is ready, spread it evenly on top of the puff pastry leaving a thin border (2cm / 0.8 inch) all around.
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Overlap apple slices on top to cover the whole tart.
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Once all the apples are laid out, dot tart with dairy free butter and sprinkle sugar on top.
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Brush some melted dairy free butter on the plain border.
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Cook for 30mins until crisp and golden.
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If you wish, when the tart is cooked, you can add some additional topping such as: (vegan) caramel sauce, toasted almond flakes or melted apricot jam.
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