Apple, apples apples! One of my favorite things about autumn is freshly picked apples!

Fit for a king or queen, this beautiful tart showcases tender apple slices displayed on a flavorful, very moist crust.

Healthy and nutritious (but totally delicious), this stunning dessert is perfect for fall and it will certainly impress your family. This recipe is from my book, DELICIOUSLY VEGAN: Plant-Powered Recipes for the Modern, Mindful Kitchen.

The long list of ingredients and additional effort needed to prepare this delicacy is well worth the delicious results.

1

ABOUT THE RECIPE:

Healthy and nutritious (but totally delicious), this Royal Apple Tart is perfect to serve for an impressive autumn dessert!

MAKES 6 SERVINGS

2

INGREDIENTS:

APPLE TOPPING
3 large apples (any variety), peeled, cored and cut into 1/2 inch slices
1 tablespoon maple syrup
2 teaspoons ground cinnamon
2 teaspoons vanilla extract

CRUST
2 medium ripe bananas
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup rolled oats
1/2 cup shredded unsweetened dried coconut
3 tablespoons toasted wheat germ or toasted oat bran
1/4 cup sweetened dried cranberries (see note)

GLAZE
1 tablespoon maple syrup
1/3 cup raspberry preserves
4 to 5 teaspoons water
1 tablespoon vegan cane sugar

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Lightly coat a 9-inch round springform pan with vegan buttery spread. Line a rimmed baking sheet large enough to accommodate the springform pan with unbleached parchment paper.

To make the topping, put the apples, 1 tablespoon maple syrup, 2 teaspoons cinnamon and 2 teaspoons vanilla into a medium-sized bowl and stir to thoroughly coat. Let stand, while preparing the crust.

4

To make the crust, put the bananas, 1 tablespoon maple syrup, 1 teaspoon vanilla and 1 teaspoon cinnamon into a medium-sized bowl, and mash using a potato masher or large fork until almost smooth, but a few chunks still remain. Add the oats, coconut and wheat germ (or oat bran) and stir with a large spoon to thoroughly combine. Fold in the cranberries.

Press the crust into the prepared pan, using the bottom of a measuring cup. Artfully arrange the apple slices in a spiral fashion over the top of the crust. Spread 1 tablespoon maple syrup over the apple slices, using a pastry brush or teaspoon. Bake for 30 minutes.

5

Meanwhile, put the raspberry preserves and water into a small bowl and briskly whisk to combine. Remove the tart from the oven and spread the raspberry preserve mixture over the top of the apples, using a small pastry brush or teaspoon. Put the tart on the parchment-lined baking sheet (this will protect your oven from preserves that may drip from the springform pan as the tart bakes). Tent the tart with foil and bake for an additional 15 to 25 minutes, or until the apples are soft and the top is slightly golden.

6

Remove the tart from the oven and sprinkle the cane sugar over the top of the apples. Bake for 2 to 3 minutes, or until the top is slightly golden. Put the pan on a wire rack. Carefully run a table knife around the perimeter of the tart, to ensure it does not stick to the side of the pan. Let the tart cool for 10 to 20 minutes and then remove the side of the springform pan.

Let the tart cool for at least an additional 20 minutes more before serving. Serve warm, or cover, refrigerate for 4 to 6 hours and serve cold. Serve with vegan ice cream or Vegan Bourbon Vanilla Whipped “Cream” (recipe below) on the side. Stored covered in the refrigerator, the tart will keep for 2 days.

7

CHEF’S NOTES: You may use raisins in place of the cranberries, if desired.

8

VEGAN BOURBON VANILLA WHIPPED CREAM

14 to 16 ounces extra-firm regular tofu, drained (sprouted variety is preferable)
3 tablespoons maple syrup, plus more as needed
1 teaspoon bourbon-flavored or plain vanilla extract

Put all of the ingredients in a blender and process until smooth. Taste and add more maple syrup if a sweeter flavor is desired. Refrigerate 2 to 4 hours or up to 24 hours and serve.

Ingredients

Directions

1

ABOUT THE RECIPE:

Healthy and nutritious (but totally delicious), this Royal Apple Tart is perfect to serve for an impressive autumn dessert!

MAKES 6 SERVINGS

2

INGREDIENTS:

APPLE TOPPING
3 large apples (any variety), peeled, cored and cut into 1/2 inch slices
1 tablespoon maple syrup
2 teaspoons ground cinnamon
2 teaspoons vanilla extract

CRUST
2 medium ripe bananas
1 tablespoon maple syrup
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 cup rolled oats
1/2 cup shredded unsweetened dried coconut
3 tablespoons toasted wheat germ or toasted oat bran
1/4 cup sweetened dried cranberries (see note)

GLAZE
1 tablespoon maple syrup
1/3 cup raspberry preserves
4 to 5 teaspoons water
1 tablespoon vegan cane sugar

3

INSTRUCTIONS:

Preheat the oven to 350 degrees F. Lightly coat a 9-inch round springform pan with vegan buttery spread. Line a rimmed baking sheet large enough to accommodate the springform pan with unbleached parchment paper.

To make the topping, put the apples, 1 tablespoon maple syrup, 2 teaspoons cinnamon and 2 teaspoons vanilla into a medium-sized bowl and stir to thoroughly coat. Let stand, while preparing the crust.

4

To make the crust, put the bananas, 1 tablespoon maple syrup, 1 teaspoon vanilla and 1 teaspoon cinnamon into a medium-sized bowl, and mash using a potato masher or large fork until almost smooth, but a few chunks still remain. Add the oats, coconut and wheat germ (or oat bran) and stir with a large spoon to thoroughly combine. Fold in the cranberries.

Press the crust into the prepared pan, using the bottom of a measuring cup. Artfully arrange the apple slices in a spiral fashion over the top of the crust. Spread 1 tablespoon maple syrup over the apple slices, using a pastry brush or teaspoon. Bake for 30 minutes.

5

Meanwhile, put the raspberry preserves and water into a small bowl and briskly whisk to combine. Remove the tart from the oven and spread the raspberry preserve mixture over the top of the apples, using a small pastry brush or teaspoon. Put the tart on the parchment-lined baking sheet (this will protect your oven from preserves that may drip from the springform pan as the tart bakes). Tent the tart with foil and bake for an additional 15 to 25 minutes, or until the apples are soft and the top is slightly golden.

6

Remove the tart from the oven and sprinkle the cane sugar over the top of the apples. Bake for 2 to 3 minutes, or until the top is slightly golden. Put the pan on a wire rack. Carefully run a table knife around the perimeter of the tart, to ensure it does not stick to the side of the pan. Let the tart cool for 10 to 20 minutes and then remove the side of the springform pan.

Let the tart cool for at least an additional 20 minutes more before serving. Serve warm, or cover, refrigerate for 4 to 6 hours and serve cold. Serve with vegan ice cream or Vegan Bourbon Vanilla Whipped “Cream” (recipe below) on the side. Stored covered in the refrigerator, the tart will keep for 2 days.

7

CHEF’S NOTES: You may use raisins in place of the cranberries, if desired.

8

VEGAN BOURBON VANILLA WHIPPED CREAM

14 to 16 ounces extra-firm regular tofu, drained (sprouted variety is preferable)
3 tablespoons maple syrup, plus more as needed
1 teaspoon bourbon-flavored or plain vanilla extract

Put all of the ingredients in a blender and process until smooth. Taste and add more maple syrup if a sweeter flavor is desired. Refrigerate 2 to 4 hours or up to 24 hours and serve.

Royal Apple Tart

This ROYAL APPLE TART recipe is from, DELICIOUSLY VEGAN: Plant-Powered Recipes for the Modern, Mindful Kitchen. Published by Scribe Publishing Company, ©2018. Reprinted by permission. Purchase a copy signed by Laura here. Purchase on Amazon.

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