Vegan Tart Tatin
This delicious French classic is an upside-down apple tart, made with soft golden apples, arranged in a circular pattern, baked in gooey vegan caramel and flaky pie crust. If you love apple pie, you'll love this. This recipe can be a little tricky, but with my step-by-step instructions, it's simple and painless.
Serving Size 8
Equipment
- 1 Food processor optional
- 1 Oven safe cast iron or non stick skillet
Ingredients
Pie dough
- 1 cup all-purpose flour
- ½ cup unsalted vegan butter cubed and cold
- ½ teaspoon salt
- 2-3 tablespoons cold water
Tart Filling
- ½ cup vegan butter
- 1 cup white sugar
- 4 Granny Smith apples cored and quartered
Instructions
For the pie dough
- Add flour, salt, and cubed butter to a food processor. Pulse for 20-30 seconds until the mixture is crumbly, with small pieces of butter about the size of peas. Add 2 tablespoons of water and pulse for a few seconds. Add another 2 tablespoons and pulse until the mixture starts forming one mass. Refrigerate for a minimum of 1 hour.
For the pie
- Peel, core, and quarter 3 Granny Smith apples and set aside.
- Roll your pie dough out to the same circumference of the pan/skillet you're using. Carefully transfer the dough, to a baking sheet with parchment paper and place back into the fridge until needed.
- Preheat the oven to 375° F (190°).
- Heat the sugar in a pan on medium heat for about 10 minutes until it reaches an amber-coloured liquid. It will first turn very clumpy, and then it will turn rocky, and then it will 'melt' into a liquid.
- Add the butter. Stir constantly to combine the sugar and butter. It may seem like it's not working but just take your time and trust the process.
- Once the butter and sugar are combined, add the apples flat side down, in a circular pattern. Use tongs as the caramel will be very hot.
- Simmer the apples in the caramel for 15 minutes total, flipping onto the rounded side after 5 minutes, and back onto the flat side after 10 minutes. On the last flip, you might want to switch to using a spoon instead of tongs as the apples will be very tender. Remove from the heat.
- Drape the circle of dough over the apples, pressing the dough into the apples to avoid big air pockets. Tuck the edges into the side of the pan, carefully.
- Place the pan into the oven and bake for 30-35 minutes.
- Take the pan out of the oven and place onto a trivet. Remove the tart from the pan immediately, while it's still hot so it doesn't stick. Place a platter over the pan, and using both hands, hold the pan and platter together. Flip the pan upside down, so the platter is now on the bottom. The tart should neatly fall onto the platter. If some apples are stuck to the pan, just remove them and rearrange them onto the tart.
- Slice into 8 pieces and serve alone or with vegan ice cream.
Video
Nutrition Info
Serving: 8piecesCalories: 378kcalCarbohydrates: 49gProtein: 2gFat: 20gSodium: 325mgFiber: 3gSugar: 34g
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
