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.
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
- to make the pie crust: In a large bowl, combine flour, salt, baking powder and sugar.
- Cut in the shortening or vegan margarine.
- Add the cold water.
- Blend the flour-water mixture to form a dough.
- Wrap dough and chill in refrigerator for 1/2 an hour.
- Meanwhile, peel and slice the fresh apples into a bowl of water with some lemon juice.
- Oil or grease a pie or tart form.
- Preheat the oven to 425 F / 218 C.
- Roll out the crust on a lightly floured workspace.
- Place the crust into the greased pie form and prick the bottom with a fork.
- 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.
- Layer the applesauce evenly over the almond flour.
- Next, layer the preserved apples over the applesauce.
- At last arrange the fresh apples on top of the preserved apples.
- Dust the top with the cinnamon-sugar mixture and place in the oven to bake.
- 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.
- Remove from the oven and allow to cool for at least 20 minutes before severing.
- We enjoyed the tart with vegan whipped topping and a cup of coffee.