🍰 Desserts

Vegan Apple Tarte Tatin

Tarte Tatin is the iconic upside‑down French pastry: tender, buttery caramelised apples baked beneath a golden, flaky crust, then flipped to reveal a glossy, jewel‑like topping. This 100% vegan version replaces dairy butter and eggs with plant‑based alternatives, keeping the perfect balance of deep caramel sweetness, soft‑yet‑firm apples, and crisp pastry — every bit as rich and delicious as the traditional classic.

Shared by james

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Time

90 min

Serves

Difficulty

medium

🛒 Ingredients

#Caramel & Apple Layer;
6–7 firm apples (Granny Smith, Fuji, or Braeburn), peeled, cored, and quartered
80 g vegan butter.. 120 g caster sugar or coconut sugar.. 1 tsp pure vanilla extract
½ tsp ground cinnamon.. Pinch of fine sea salt.. 1 tbsp fresh lemon juice
#Vegan Shortcrust Pastry;
150 g plain all‑purpose flour.. 50 g cold vegan butter, cut into small cubes
30–40 ml unsweetened oat or soy milk.. 1 tbsp caster sugar
½ tsp baking powder.. Pinch of fine sea salt
#Optional Garnish;
Icing sugar for dusting.. Coconut whipped cream.. Fresh mint sprigs

👩‍🍳 Instructions

1
Make the pastry: In a bowl, mix flour, sugar, baking powder, and salt. Add cold vegan butter and rub with your fingertips until the mixture looks like coarse breadcrumbs. Gradually stir in the plant milk until the dough comes together into a smooth ball. Wrap and chill in the fridge for 20 minutes.
2
Make the caramel: Place an oven‑safe frying pan or tart dish (20–22 cm) over medium heat. Add vegan butter and sugar, stirring gently until melted and combined. Simmer without stirring until it turns a rich golden amber colour.
3
Arrange the apples: Arrange the apple quarters neatly in a tight circle over the caramel. Sprinkle with vanilla, cinnamon, salt, and lemon juice. Cook gently for 8–10 minutes until the apples soften slightly and the caramel thickens around them. Remove from heat.
4
Top with pastry: Roll out the chilled dough into a circle slightly larger than your pan. Lay it over the apples, tucking the edges down between the fruit and the pan rim. Prick the surface lightly with a fork.
5
Bake: Preheat oven to 180 °C (350 °F). Bake for 35–40 minutes until the pastry is golden brown and firm to the touch.
6
Flip & serve: Let rest for 15–20 minutes — this stops the caramel from running when you turn it out. Place a large serving plate over the pan, then carefully invert both together in one smooth movement. Dust with icing sugar and serve warm, with coconut cream if desired.