This is a really simple recipe and uses shop brought puff pastry, be sure to by the vegan variety not the ‘all Butter’. It looks impressive but is actually pretty simple to put together and always tastes delicious. You can arrange the apples any old how, if you prefer.
4 apples, any variety except brambly will do
1 roll puff pastry
1 lemon juiced
50g plant based butter
50g flour, plain or gluten free
50g ground almonds
1 tbsp. plant milk
4 heaped tbsp. apricot jam
1-2 tbsp. dark rum or water
Pre heat the oven to 180°C.
Un roll your pastry and using a plate about 25cm cut out a circle. You can leave it rectangular or cut a rough round by hand also.
Using a knife careful cut a boarder around the edge being careful not to cut all the way through. You want to make a 1 cm boarder on the outer edge. Set aside.
Peel and core your apple and slice quite thinly, add the lemon juice and give them a toss, this prevents browning of the apples.
Mix together your flour, butter and almonds and spread them onto the pastry leaving the boarder clear.
Lay your apple on top of the frangipane however you like.
Using a knife carefully push up the edges of the pasty to release the layers. And brush the milk on the pasty edge.
Place in the pre heated oven for approx. 30 minutes or until the pastry has puffed around the edges and the apples are starting to turn golden on the edges.
Whilst the tart is cooking add the apricot jam and Rum to a small saucepan and warm through, push through a sieve and place back into the pan, keeping it on a very low temperature and covered until your tart is ready.
Remove from the oven and carefully brush the whole tart with the glaze.
Serve with vegan cream, ice-cream, oat crème fraiche, custard, some berries and flaked almonds if you like.