There is something about cooking that has always fascinated me: fat enhances flavors so much and this recipe is just one more proof. Hey, don’t fly away just yet, for this recipe is very healthy…1 tbsp vegan butter, that’s not much! The more TCL you’ll give to those beautiful apples, the better the tartelettes will taste. And by that I mean rubbing the apple slices into vegan butter and let them become golden and tender before your eyes.
Apple pie used to be my mom’s go-to dessert and she was really good at baking them. Today, I took inspiration from her recipe but decided to “veganize” it and added a little twist with exotic flavors aka orange extract + coconut. We were having friends over for tea and based on the fact that even the tartelettes crumbs were gone in their plate, I’m assuming they loved it. Or maybe they were just very polite. Either way, I’m sure you will love this recipe, so give it a try!
Serving: 4 tartelettes
Timing: 30 minutes preparation + 30 minutes bake time
For the pie crust:
– ½ cup almond flour
– ½ cup all-purpose flour
– 3 tbs canola oil
– 3 tbs water (don’t hesitate to add some more if you don’t get a smooth enough texture)
For the filling:
– 3 spartan apples
– 4 tbsp. coconut cream
– 1 flax egg (1 tsp. flax seeds mixed with 3 tsp. hot water)
– 1 tbsp. almond flour
– 1 tbsp. vegan butter
– 1/2 tsp. pure orange extract
Start by preheating the oven to 400°F (200°C).
Pour the all-purpose and almond flours into a large mixing bowl. Add the canola oil and water progressively while continuously stirring.
Knead the dough with your hands for a few minutes and form a ball with it.
Flour your working surface and grab a rolling pin.
Roll the pastry into a large circle that should be approximately 5mm thick.
Place the dough onto the first round tartelette mould and cut the overflow. Reuse the rest of the dough to fill another mold if it fits, otherwise, form a ball and roll it again. Repeat the same process for the 4 tartelettes. The last one is the most difficult to get!
Wash and peel the apples. Cut them in quarter and then cut each quarter into 3 to 4 thin slices depending on the size of the apple.
In a skillet, heat up 1 tbsp. vegan butter over medium heat.
Sauté gently the apple slices in the skillet for 5 minutes until they are tender and golden.
Prepare your flax egg by soaking the flax seeds into the 3 tsp. hot water. Let sit for a few minutes.
In a bowl, mix together the almond flour, coconut cream, flax egg and pure orange extract.
Fill each tartelette with apple slices, placing them from the center in the shape of a rose.
Pour the coconut cream mixture over the apples.
Bake in the oven for 30 minutes.
Serve with your favorite hot beverage and enjoy this delicious vegan treat!
And let me know in the comment section down below if you liked this recipe!