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