This quick-to-prepare, “Apple-Tortilla Tart” makes a delightful finish to a hearty vegan meal featuring; Vegan Rockin’ Moroccan Stew served over Quinoa with Fresh Parsley with Fig, Kale, and Tomato Salad on the side. WATCH Laura prepare this entire yummy meal on YouTube!

1

ABOUT THE RECIPE:

Using a large tortilla for the crust makes this delightful tart easily doable for a weeknight dessert. This delectable beauty makes an impressive dinner-party finale, too, because it looks and tastes just like a fancy French tart! If you’d like to make it gluten-free, a brown rice tortilla works nicely.

Makes 4 to 6 servings

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INGREDIENTS:

1 tablespoon vegan buttery spread

2 tablespoons maple syrup

1 very large (12-inch) whole-grain (use gluten-free if needed)
1 tablespoon brown sugar
3 very small (or 2 medium-large) apples, peeled, cored, and thinly sliced

1 teaspoon ground cinnamon

2 tablespoons blueberry preserves or jam (see note)
1 teaspoon water, plus more as needed

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a baking sheet or pizza pan with unbleached parchment paper.

Heat the vegan buttery spread in a small sauce
pan over medium-low heat until it melts. Put the melted vegan buttery spread and maple syrup in a small mixing bowl and stir together to incorporate.

Put the tortilla on a large dinner plate. Brush about ½ tablespoon of the maple mixture on each side of the tortilla.

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Sprinkle ½ tablespoon sugar on the prepared baking sheet. Place the tortilla on top of the sugar. Sprinkle ½ tablespoon sugar evenly over the top of the tortilla.

Put the apples, remaining maple syrup mixture, and cinnamon in a medium mixing bowl. Toss well to coat. Arrange the apples on top of the tortilla
in a spiral fashion, overlapping them to cover the entire top of the tortilla. Bake for 25 to 30 minutes, or until the apples are soft and edges of tortilla are golden. Put the baking sheet on a wire rack.

5

Meanwhile, put the blueberry preserves and water in a small mixing bowl and whisk together. Add more water, ½ teaspoon at a time,
if the preserves seem too thick to spread. Spread the preserves evenly over the top of the piping hot tart using a pastry brush or small spoon.

Let the tart cool for 20 minutes. Transfer to a cutting board, cut into wedges, and serve. The tart may be served warm or at room temperature.

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Note: If preferred you may use apricot, seedless raspberry, or seedless strawberry preserves (or jam) in place of the blueberry preserves.

Ingredients

Directions

1

ABOUT THE RECIPE:

Using a large tortilla for the crust makes this delightful tart easily doable for a weeknight dessert. This delectable beauty makes an impressive dinner-party finale, too, because it looks and tastes just like a fancy French tart! If you’d like to make it gluten-free, a brown rice tortilla works nicely.

Makes 4 to 6 servings

2

INGREDIENTS:

1 tablespoon vegan buttery spread

2 tablespoons maple syrup

1 very large (12-inch) whole-grain (use gluten-free if needed)
1 tablespoon brown sugar
3 very small (or 2 medium-large) apples, peeled, cored, and thinly sliced

1 teaspoon ground cinnamon

2 tablespoons blueberry preserves or jam (see note)
1 teaspoon water, plus more as needed

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Line a baking sheet or pizza pan with unbleached parchment paper.

Heat the vegan buttery spread in a small sauce
pan over medium-low heat until it melts. Put the melted vegan buttery spread and maple syrup in a small mixing bowl and stir together to incorporate.

Put the tortilla on a large dinner plate. Brush about ½ tablespoon of the maple mixture on each side of the tortilla.

4

Sprinkle ½ tablespoon sugar on the prepared baking sheet. Place the tortilla on top of the sugar. Sprinkle ½ tablespoon sugar evenly over the top of the tortilla.

Put the apples, remaining maple syrup mixture, and cinnamon in a medium mixing bowl. Toss well to coat. Arrange the apples on top of the tortilla
in a spiral fashion, overlapping them to cover the entire top of the tortilla. Bake for 25 to 30 minutes, or until the apples are soft and edges of tortilla are golden. Put the baking sheet on a wire rack.

5

Meanwhile, put the blueberry preserves and water in a small mixing bowl and whisk together. Add more water, ½ teaspoon at a time,
if the preserves seem too thick to spread. Spread the preserves evenly over the top of the piping hot tart using a pastry brush or small spoon.

Let the tart cool for 20 minutes. Transfer to a cutting board, cut into wedges, and serve. The tart may be served warm or at room temperature.

6

Note: If preferred you may use apricot, seedless raspberry, or seedless strawberry preserves (or jam) in place of the blueberry preserves.

Vegan Apple-Tortilla Tart with Blueberry Glaze
This tasty vegan tart plays double-duty as an easy (but fancy) dessert or snazzy breakfast treat. WATCH Laura prepare this Apple-Tortilla Tart (in a full episode of the show) on YouTube!
Recipe from Chef Laura Theodore’s cookbook: Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites. Learn more about this wonderful book and buy a signed copy HERE.
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