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
- 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.