French Apple Tart

This is a recipe adapted from America’s Test Kitchen plant-based version


1 3/4 cups of wholewheat flour
2 tablespoons of coconut sugar
1/4 teaspoon of salt
6 tablespoons of water
1/2 cup of melted coconut oil

8 eating apples, peeled and cored
3 tablespoons of coconut oil
1/2 cup of marmalade or apricot jam
1/4 teaspoon of salt

Turn on the oven to 375F.
Mix together the dry ingredients for the pastry in a bowl. Add the rest of the ingredients and
mix together to form a dough. You may need slightly more or less water. Roll out the pastry and line a 9″
removable base tart pan. Bake for 35 minutes.
Filling: Reduce the oven to 350F.
Cut 5 apples into quarters and each quarter in half again. Melt 1 tablespoon of coconut oil in a
skillet, add a tablespoon of water and the apple slices, stir and cover to cook for about 5 minutes
until the slices are slightly softened. Transfer the apples onto a plate to cool.

Cut up the remaining apples. Melt the rest of the coconut oil in the skillet and add the rest of the apples,
about 1/4 of a cup of the marmalade or jam and the salt. Cover and cook until the apples are soft
and mash them to a puree. Reduce to about 2 cups quantity.
Once your pastry shell is cooked, remove it from the oven, add the puree to the shell. Top with the
apple slices and return to the oven for another 30 minutes.
Next use 2 or 3 tablespoons of jam to brush over the apples. Turn on the broiler and return the tart
to the top shelf of the oven for 1 or 2 minutes to slightly brown the apples.
Wait a couple of hours to allow the tart cool and then serve with cashew cream.