Vegan French Apple Tart (Tarte Normade)

overhead image of a french apple tart on a wire rack surrounded by apples, leaves and a paring knife.

Vegan French Apple Tart (Tarte Normade)

A new take on the classic, this easy vegan French apple tart features a melt-in-your-mouth flaky crust, a simple vegan frangipane filling, and loads of sweet apple. This elegant dessert is easy to make and does not require rolling out pastry or peeling apples. Serve with dairy-free ice cream or whipped cream. This is your new favourite vegan apple tart!

Course Dessert

Cuisine French

Keyword apple tart, normady tart, tarte normade, vegan apple tart

Prep Time 30

Cook Time 40

Total Time 1 10

Servings people

Calories 294kcal

Author Heidi Richter

Equipment

9" tart pan with a removable bottom

Ingredients

Pastry Shell

1 ¼ cups (175g) all-purpose flour
¼ tsp (1.5g) salt
2 TBSP (25g) granulated sugar
½ cup (106g) softened coconut oil
3 TBSP (45ml) cold water

Frangipane Filling

½ cup (125g) unsweetened applesauce
2 TBSP (25g) granulated sugar
4 TBSP (24g) almond flour packed
1 tsp (2.5g) arrowroot powder
¼ tsp (1.5g) salt
½ tsp (2.5g) ground cinnamon
½ tsp (3ml) vanilla extract

Apple Filling

3 medium (465g) Gala Apples
2 TBSP (25g) berry sugar (superfine or caster sugar)

Instructions

Make the pastry

Preheat the oven to 400°F. In a medium bowl, sift together the flour, sugar and salt. Using a pastry blender or your hands, combine the coconut oil with the flour mixture until pea sized pieces form. Add the cold water and gently knead the dough until it comes together into a ball. If the dough is dry and not sticking to itself, add an additional tablespoon of water.
Turn out the dough onto a clean work surface and form it into a flat 6″ disc. Place the disc into the center of a 9” tart pan with a removable bottom. Using your hands, press the dough from the center outwards so it evenly covers the bottom and up the sides of the pan. Use the flat bottom of a measuring cup to smooth the surface and sides. Place the pastry lined tart pan in the freezer for 20 minutes.

Prepare the frangipane & apples

While the pastry chills, combine all the frangipane ingredients in a small bowl and mix well. Set aside.
Cut the “cheeks” off the apples (you should be left with a square core). Place the apples, cut side down and carefully slice each apple "cheek" lengthwise into ⅛” strips, making sure to keep the apple slices together. Next, gently press down and forward on each of the sliced apple sections to create a fan effect (see photo).

Assemble & Bake

Remove the pastry lined tart pan from the freezer. Evenly spread the frangipane filling in the bottom of the tart. Then, using a small spatula, gently lift one apple fan and place it the middle of the tart. Repeat with the remaining apple fans, arranging them around the center one. Cut some apple fans into smaller pieces to fit into the edges if needed. Sprinkle evenly with the berry sugar.
Bake in the preheated oven for 40-45 minutes or until the tart shell is a golden brown and the filling has risen around the apples. Carefully remove the tart from the oven and let cool completely on a wire rack before serving.

Notes

STORAGE:

Leftovers can be stored covered in the fridge for 2-3 days.

MAKE AHEAD:

Pastry dough can be made in advance. Shape it into a 6 inch disc, wrap it tightly in plastic wrap and place in the fridge for up to 24 hours. Let it come to room temperature before pressing it into the tart pan.

Alternatively, press the pastry into the tart pan and leave it covered tightly with plastic wrap in the freezer overnight, then allow it to thaw at room temperature for about 20 minutes before proceeding with rest of the recipe.

SUBSTITUTIONS:

Vegan butter replaces coconut oil in equal measure.
Granulated sugar replaces berry sugar in equal measure. However, berry sugar gives the top a more pleasing appearance once baked.
You can peel the apples if you prefer.

Nutrition