Apple Tart

by Edward Daniel
Caption of Apple Tart. Image by Edward Daniel (c).

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 is a perfect accompaniment to a dinner and nourishingly heart-warming.

Caption of Apple Tart. Image by Edward Daniel (c).
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
  • 150g 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. Add in the wet pastry ingredients. Kneed the pastry into a dough.
  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.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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