Vegan Apple Crumble Tart

Tender cinnamon-spiced apples tucked into crisp vegan puff pastry and finished with a buttery oat crumble. Simple to make using store-bought puff pastry, perfect warm with vegan vanilla ice cream.

Ingredients

• 4 apples, peeled and diced into small pieces
• 1–2 tablespoons maple syrup, depending on the sweetness of the apples
• 3 tablespoons vegan butter, softened or melted
• water
• cinnamon
• pumpkin spice
• salt
• vegan puff pastry
• flour
• oats
• sugar
• plant milk

Method

1. Add the diced apples, water, maple syrup, cinnamon, pumpkin spice and salt to a saucepan over medium heat. Cook for about 8–12 minutes, stirring occasionally, until the apples are tender but still hold their shape. Remove from the heat and let cool slightly.
2. Preheat the oven to 400°F. Gently press the puff pastry into a lightly greased 9-inch pie or tart tin, trimming any excess pastry around the edges. Prick the bottom several times with a fork.
3. Line the pastry with parchment paper and add pie weights or dried beans. Bake for 10 minutes, then carefully remove the parchment and weights. Return the pastry to the oven for another 3–5 minutes, just until it begins to look lightly golden. Remove from the oven.
4. In a small bowl, combine the flour, oats, sugar, cinnamon and salt. Add the vegan butter and mix with your fingers or a fork until the mixture forms coarse crumbs.
5. Spoon the slightly cooled apple mixture evenly into the prebaked pastry shell. Sprinkle the crumb topping generously over the apples.
6. Brush the exposed pastry edges with a little plant milk. Return the tart to the oven and bake for 20–25 minutes, until the puff pastry is golden and flaky and the crumb topping is lightly browned.
7. Let the tart cool for at least 15–20 minutes before slicing so the apple filling can settle.