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.
 
 
 
 
 
 
 

Get the Recipe: Vegan Apple & Apricot Tart

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Ingredients

For the Crust

  • 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

  • 4 apples
  • 2 tablespoons lemon juice
  • 2 tablespoons maple syrup
  • 3 tablespoons sliced almonds

For the Apricot Glaze

  • 1/2 cup gluten-free and sugar-free apricot jam
  • 2 tablespoons water
  • 1 teaspoon Meyer lemon juice, freshly squeezed

Instructions
 

For the Crust

  • Preheat the oven to 350 (F).
  • In a medium bowl, combine 2 cups millet flour, 1 1/2 cups almond flour, and 1/2 teaspoon sea salt. Set aside.
  • 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.
  • 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.
  • 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.
  • Let rest on a cooling rack while you make the filling. Leave the oven on at 350 (F).

For the Apple Filling

  • Peel and slice 4 apples into thin and even slices.
  • 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.
  • 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.
  • Bake for 45-55 minutes, or until the apples are soft and slightly browned in the preheated oven.

For the Apricot Glaze

  • Combine 1/2 cup apricot jam with 2 tablespoons water in a small pan and heat on low until the preserves are thinned.
  • Remove from heat and add 1 teaspoon Meyer lemon juice, stirring until combined.
  • Pour the mixture through a strainer to remove any apricot chunks.
  • 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.

Notes

Adapted from A House in the Hills
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