This beautiful vegan apple tart makes a sensational finish to any autumnal or winter holiday meal. Pecans, oats, brown sugar, maple syrup and tahini provide a crisp plant-based crust, topped with fruit preserves that showcase tender, seasonal apples. It’s a sensational dessert you’ll be proud to serve throughout the holidays.
ABOUT THE RECIPE:
This easy apple tart makes a festive finish to a fall soirée or winter holiday meal. Featuring a quick “no-roll” pecan crust, topped with tart green apples and fruit preserves, this delightful treat presents a beautiful dessert.
Makes 8 servings
INGREDIENTS:
- 1 teaspoon vegan buttery spread, to coat pan
- 1½ cups pecan halves
- 1 cup quick cooking or old fashioned rolled oats (use gluten-free if needed)
- ⅓ cup plus 2 tablespoons (lightly packed) dark brown sugar, divided
- ⅓ cup (creamy) sesame tahini
- 4 tablespoons maple syrup, divided
- ¼ cup plus 3 tablespoons peach or apricot preserves, divided
- 2 small/medium tart green apples (like Granny Smith), cored and cut in thin slices (do not peel)
- ½ teaspoon ground cinnamon
- 2 teaspoons water
INSTRUCTIONS:
Preheat the oven to 350° F. Coat a 9-inch round springform pan with vegan buttery spread.
Put the pecan halves in a blender; process into coarse crumbs. Transfer the pecan crumbs to a bowl. Put the oats in the blender; process into fine flour. Add the oat flour and ⅓ cup brown sugar to the pecan crumbs; stir with a dry whisk to combine.
Make a well in the center of the dry ingredients. Add the tahini and 2 tablespoons maple syrup. Combine using a dough blender until the mixture resembles wet sand. Evenly press the mixture into the bottom and part way up the sides of the pan. Using a dinner fork, pierce several holes in the bottom of the crust.
Prebake the crust for 10 minutes. Put the pan on a wire rack; let cool 5 minutes. Spread ¼ cup preserves over the crust.
Put the apples in a bowl. Toss with 2 tablespoons maple syrup, 2 tablespoons sugar and cinnamon. Arrange the apple slices in an overlapping, spiral “rose” pattern over the crust. Bake for 10 minutes. Cover and bake for 7 minutes. Uncover and bake for 15 to 20 minutes or until apples are soft and crust is crisp. Put the pan on a wire rack; let cool 5 minutes. Run a table knife around the perimeter of the tart to loosen it from the pan.
Put 3 tablespoons preserves and the water into a bowl; stir to combine. Spread the preserve mixture over the apples. Let cool 15 minutes. Carefully remove the springform rim. Cool 30 minutes more. Serve warm; or cover, refrigerate and serve cold. Covered and stored in the refrigerator, tart will keep for 2 days.
