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Vegan Almond-Apple Tart

As apple season has started, I have been trying to use my preserved apples from last season. This tart recipe uses fresh apples from this year and preserved form last year.

Vegan Almond-Apple Tart

Serving Size: 6    Yield: 1 pie/tart


  • 1 flaky pie crust tart with almond flavoring*
  • 1 cup almonds, ground (almond flour)
  • 2 cups applesauce (I used home made preserved with cinnamon)
  • 1½ cups preserved apple slices with sugar and cinnamon
  • 1½ cups fresh apples, sliced
  • 3-4 tablespoons cinnamon and sugar for dusting

for flaky vegan pie crust:

  • 1½ cups AP flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1½ tablespoons sugar
  • 1 teaspoon almond flavoring
  • ½ cup vegan margarine or coconut oil
  • 3-4 tablespoons ice water

Pie crust


  1. to make the pie crust: In a large bowl, combine flour, salt, baking powder and sugar.
  2. Cut in the shortening or vegan margarine.
  3. Add the cold water.
  4. Blend the flour-water mixture to form a dough.
  5. Wrap dough and chill in refrigerator for 1/2 an hour.
  6. Meanwhile, peel and slice the fresh apples into a bowl of water with some lemon juice.
  7. Oil or grease a pie or tart form.
  8. Preheat the oven to 425 F / 218 C.
  9. Roll out the crust on a lightly floured workspace.
  10. Place the crust into the greased pie form and prick the bottom with a fork.
  11. Dust the bottom of the pie shell with the ground almonds. This will absorb and extra juices so the bottom of the crust does not become soggy.
  12. Layer the applesauce evenly over the almond flour.
  13. Next, layer the preserved apples over the applesauce.
  14. At last arrange the fresh apples on top of the preserved apples.
  15. Dust the top with the cinnamon-sugar mixture and place in the oven to bake.
  16. Bake for 25 minutes at 425 F / 218 C, then turn the oven down to 375 F / 190 C and bake for 30-35 minutes until the crust is lightly golden brown.
  17. Remove from the oven and allow to cool for at least 20 minutes before severing.
  18. We enjoyed the tart with vegan whipped topping and a cup of coffee.
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It’s a delicious, filling and hearty salad. I really appreciated it today (even though I am not a man). I am active, riding my bike all over town for ingredients, working in our organic garden or visiting friends. This salad is quick and easy to make and is perfect for a big filling lunch. Do give it a try.