gluten free vegan apple tart

Swirls of thinly sliced apples, coated in cinnamon and sugar, layered in a flaky crust. This gluten free vegan apple tart is one beautiful pie.

Pie season. Thanksgiving may be over, but the holiday season is still here and that means more pie for everyone! I still will make my pumpkin pie a few more times and break out the coconut cream pie too. For any party or any celebration, pie is ALWAYS a good idea.

This time, I went with an apple tart, which is a showstopper and slices beautifully. When my daughter first saw it, she said, “it looks like a giant rose!” That was what I was going for. Rows of thinly sliced apples, placed in a swirl pattern. You start with the outer row, overlapping the apples and working your way in. It is not hard to do, just takes a bit of time. So worth it when you pull this beauty out of the oven!

A flakey pie crust, fresh sliced apples, sugar, cinnamon, lemon juice and a maple syrup glaze. Only a few simple ingredients to make this apple tart. Show up to your friends house with this dessert and they will be wowed! Even better if you bring some dairy free vanilla ice cream along too.

gluten free vegan apple tart

 

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AUTHOR: Sarah Bakes Gluten Free

RECIPE TYPE: pies & tarts

SERVES: 8

INGREDIENTS

pie crust

• 1 1/2 cups Sarah's gluten free flour blend
• 2 tablespoon organic cane sugar
• 1/2 teaspoon salt
• 4 tablespoons vegan butter, cold
• 3 tablespoons organic non-hydrogenated shortening
• 4 tablespoons ice-cold water
• 1 teaspoon apple cider vinegar

apple filling

• 4-5 apples, peeled, cored and thinly sliced
• 3 tablespoons cane sugar
• 3 tablespoons brown sugar
• 1 1/2 teaspoons ground cinnamon
• 2 teaspoons fresh lemon juice
• 2 tablespoons pure maple syrup, warm {for brushing on top}

INSTRUCTIONS

1. Sift together flour blend, sugar and salt. Add vegan butter and shortening. Using pastry cutter, combine ingredients until resembles a course meal and butter pieces are less than pea-size.
2. Pour in 4 tablespoons cold water and vinegar. Continue to blend until dough comes together {add another tablespoon of water if needed}.
3. Pat dough into round disc, wrap in plastic wrap and place in refrigerator for an hour or until ready to use.
4. Preheat oven to 375 degrees. Grease a 9 or 10-inch shallow tart pan with extra shortening or cooking spray.
5. Remove dough from refrigerator to soften a bit before rolling.
6. Place thinly sliced apples, sugar, brown sugar, cinnamon and lemon juice in large bowl. Gently toss to coat. Set aside.
7. Place dough onto large piece of plastic wrap and top with another piece of plastic wrap. Roll out into 14-inch round with rolling pin.
8. Remove plastic wrap from top of pie crust. Carefully flip over onto prepared tart pan. Remove other piece of plastic wrap.
9. Press dough into pie pan, pressing together any cracks. Trim off excess crust.
10. Starting with outer edge, place apple slices slightly at angle in row. Be sure to overlap apples. Repeat with additional rows of apples, working your way in.
11. Once rows of apples are done, go back and place additional apples in any gaps. You want apples to be packed tightly, as they shrink as they bake.
12. Pour 2-3 tablespoons juice from apples, over the apples. Bake tart 40-45 minutes.
13. Remove from oven and brush apples with maple syrup, using pastry brush. Bake additional 10-15 minutes.
14. Place pie on cooling rack to cool completely. Slice and serve.

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