Apple Tart

by Edward Daniel
Apricot glaze jewel-like concentric apple slices with macerated apple puree over a pillowy amaranth pastry; Apple Tart. Edward Daniel ©.

Apricot glaze jewel-like concentric apple slices with macerated apple puree over a pillowy amaranth pastry; Apple Tart.

Get your pecker all crumpled with something sweet and zesty

Make this:

  • When you’ve got a simple roast on Sunday. You’ve got the veg on. And, just want to slide into a desert that’ll polish off your afternoon
  • When you’re Aunt Bettie over for dinner and scratching your head on what to give. Give this quintessential nourishing dessert that’ll have in the palm of your hand
  • When you’re laden with apples – from that foraging. And, running out of ideas. Just make a simple tart that’ll satiate the heart

This Apple Tart or Tarte aux Pommes, is another of my favourite recipes. I love the tart nature of the apples, especially when served with cream or ice cream. It was inspired when reminiscing about classic school dinners. Nostalgic memories returned.

This dish is vegan and gluten free, and French cuisine.

Where to get ingredients

Prune puree, I purchase from Urban Native Organics and Wholefoods in Stroud Green, London.  It’s a small store, which I support.  You can find them here 

It’s the Clearspring brand that I use of the Prune puree.  Normally, once open, I place in the freezer for use subsequently.  This keeps it fresh and available to use at any time.

Amaranth seeds, I get from a non-profit small charitable store in Stoke Newington, London – I like to support small outlets, where I can.  You can find the shop here

This dish is vegan and gluten free.

What equipment to use

For this recipe, I suggest:

High speed blender


What to do next 

Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.

My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.

Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.

Going strong since 2013.


Edward x

Apricot glaze jewel-like concentric apple slices with macerated apple puree over a pillowy amaranth pastry; Apple Tart. Edward Daniel ©.
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • Filling
  • 1kg cooking apples
  • 45g coconut oil
  • 4tbs filtered water
  • 100g unrefined raw sugar cane
  • lemon, zest and juice
  • 3tbs apricot jam
  • For the glaze
  • 4 eating apples, cored, peeled and thinly sliced
  • 2tbs apricot jam
  • 2tbs filtered water, hot
  • 2tbs apple sauce – removed from pulp
  • For the pastry
  • Dry ingredients
  • 100g amaranth seeds
  • 50g oats
  • 25g flaxseeds
  • 25g raw unrefined cane sugar
  • Pinch of salt
  • 75g tapioca flour
  • Wet ingredients
  • 2tbs apple sauce – removed from pulp
  • 15g prune puree
  • 8tbs filtered water
  • 40g coconut oil
  • Olive oil for lining


  1. Line a 10-inch flan round tin with butter.
  2. In a large non-stick saucepan, gently cook the apples with the oil and water – until the apple forms a pulp. This will take about 30 minutes.
  3. Once the apple forms into a pulp, turn off the heat.
  4. Make the pastry by placing the dry ingredients (not tapioca flour) into a high-speed blender and blending till fine. Transfer to a large mixing bowl add in the tapioca flour.
  5. Toss in the prune puree and mix with hands. Next add the water. Continue using the hands. Then add the oil and knead into a bowl. Cover and leave the dough to rest in the fridge for about 30 minutes.
  6. Form the dough into a ball and place between two sheets of baking paper. Roll out the dough into a thin circular layer. Remove one sheet and place around the flan dish.
  7. Pre-heat oven to 180 degrees Celsius or if you have a convention fan, to 160 degrees Celsius.
  8. Add the sugar, lemon zest and juice and apricot jam to the applesauce.
  9. Prick the pastry and place in the oven for about 10 minutes.
  10. Take the pastry from the oven and spread the apple puree the pastry. Gently smooth the puree.
  11. Place and layer the slices of eating apple on top of the apple puree.
  12. Make the glaze by combining the reserved apple juice, apricot jam and water. Using a pastry brush, glaze the sugar mixture over the eating apples.
  13. Place the flan in the oven for 30 minutes.
  14. Serve the Apple Tart with vegan cream.

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