Vegan Apple & Apricot Tart


Behold, friends — this apple tart is a vegan and gluten-free dessert. Yep. Vegan. Vegan. Vegan. On my blog. My blog!

If you know me in real life, you’ll know that having a vegan dessert on my blog is a pretty big deal. I’m the world’s biggest meat eater. Heck, let’s expand that — I’m the world’s biggest animal and animal by-product eater. That doesn’t sound sexy, but do you know what I mean? When I cook something for myself, I always use a liberal (and almost obscene) amount of butter. Eggs? I go through a dozen eggs in about 3 days. My old roommates can attest to this — I used to eat eggs for breakfast, lunch, AND dinner. I even drink whole glasses of milk every day, despite being lactose-intolerant and suffering from stomach cramps for 3 hours straight afterwards. But I love it all too much to give it up.

To have something vegan up on my blog is... unheard of. In fact, when I sent the recipe for this apple tart for my friend Julie to look at, she scoffed. “Gluten-free, vegan apple tarts? Who are you? I don’t even know you anymore.”

I know, I know.

In my defense, how could I say “no” to this beautiful tart?


Especially when it’s sugar-free?

I’ve been having trouble finding sugar-free desserts from the get-go, and was grateful when she suggested this tart. I was even more pleased after reading the initial post where the recipe originated from — the blogger promised that, despite its healthyness, it had an extraordinary flavor. Indeed, when I gave my friend a bite of the tart, she said (after oohing and aahing over the slice), “Wait a second, aren’t you sugar-free this month?”

A sugar-free dessert that tastes like it has sugar in it? Bingo.


Vegan Apple & Apricot Tart
(Adapted from A House in the Hills)

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Ingredients

For the Crust:
(makes one 9-inch tart)
  • 2 cups millet flour 
  • 1 1/2 cups almond flour
  • 1/2 teaspoon sea salt
  • 1/2 cup coconut oil, melted and cooled in liquid form
  • 1/2 cup maple syrup

For the Apple Filling:
(enough for one 9-inch tart)
  • 4 apples
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 3 tablespoons sliced almonds

For the Apricot Glaze:

(enough for one 9-inch tart)

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Recipe

For the Crust:
  1. Preheat the oven to 350 (F).

  2. In a medium bowl, combine 2 cups millet flour, 1 1/2 cups almond flour, and 1/2 teaspoon sea salt. Set aside.

  3. Over a low flame, heat together 1/2 cup coconut oil and 1/2 cup maple syrup and stir until combined. Let cool slightly before adding to the medium bowl of dry ingredients (from the first step), using a rubber spatula to stir together until a dough forms.

  4. Spread the dough onto your 9-inch tart pan using a tart tamper or the back of your hand to press the dough evenly into the pan and up the sides to form a crust. Pierce the crust with a fork several times and bake for 15 minutes.

  5. When the crust has been baked for 15 minutes, remove from the oven and flatten the crust (it will have poofed up at this point) using a tart tamper or the back of a spoon to press down the crust and make it as compact as possible. 

  6. Let rest on a cooling rack while you make the filling. Leave the oven on at 350 (F).

For the Apple Filling:
  1.  Peel and slice 4 apples into thin and even slices. 

  2. Arrange in your 9-inch tart pan — this is your opportunity to play a little with the apples and presentation. I went for a weird circular shape.

  3. Combine 2 tablespoons lemon juice with 2 tablespoons maple juice and use a pastry brush to brush over the apples. Sprinkle 3 tablespoons sliced almond on top.

  4. Bake for 45-55 minutes, or until the apples are soft and slightly browned in the preheated oven.

For the Apricot Glaze:
  1. Combine 1/2 cup apricot jam with 2 tablespoons water in a small pan and heat on low until the preserves are thinned.

  2. Remove from heat and add 1 teaspoon Meyer lemon juice, stirring until combined.

  3. Pour the mixture through a strainer to remove any apricot chunks. 

  4. When the pie is ready, remove from oven and let rest on a cooling rack for 10 minutes before brushing the tart with the apricot glaze. Serve warm, with a side of unsweetened whipped cream.
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    6 comments

    1. It looks amazing... and, wow! No butter in the crust! How did it taste?

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    2. this looks amazing! and gluten free! I love apricots so much. Seriously so awesome Michelle! yay I will have to try it.

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    3. What a gorgeous tart and gorgeous picture! Yum!

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    4. I've recently started to delve into vegan recipes, which I'll admit, surprised even me.
      And this apple tart looks like yet another simple and simply decadent dessert!

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