Apple pie or tart is usually made with butter. I had to create a nondairy version for a family dinner and I am sharing it with you. This recipe is parve (nondairy kosher) but can also be vegan if you replace the egg in the dough with 6 tablespoons of water. I only needed it dairy free so I did use the egg.
The flavor of apple tart is one of the classics that everyone seems to love - and I can understand why. I get so many compliments on this cake; everyone was surprised that it is a homemade cake that is also dairy free. Now it's your turn to wow your guests too!
The apples I used are granny smith; this type is perfect for cakes and never fails. The filling is based mainly on the apples but you also need to create caramel. Sometimes home bakers are afraid of it, I know I used to until I found the way to cook it well. You need to let it be and not try to mix it with a spoon or any other utensil. You can tilt the pan to help the sugar dissolve but remember not to mix it until all the sugar is melted and gets to a rich amber color.
The crust of the cake needs to be baked blind - with cooking weights to assure you will not have a soggy bottom. You want the cake to be soft in the inside and with a crusty dough wrapping it. The top lid dough needs to be open with some holes in it in order for the filling to be baked well, you can design it as you wish, I chose to have a classic net of horizontal and vertical threads. If you have extra dough, you can create flowers or other elements too.
I baked the tart in a 20cm | 8 inch round pan.
I hope you like this classic, dairy free apple tart, here is the recipe:
Nondairy Apple Tart
Ingredients
For the dough:
- 1½ cups (225 grams) flour
- ¾ cup (150 grams) coconut oil (refrigerated so it is solidified)
- ½ cup (60 grams) powdered sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 egg
For the filling:
- 6 granny smith - cored peeled and cubed apples
- ½ cup (100 grams) sugar
- Pinch of salt
- 1 teaspoon vanilla extract
- 2 tablespoon coconut oil
- Juice of one lemon
- Zest of one lemon
- 1 tablespoon cornstarch
- 1 tablespoon sugar (for sprinkling before baking)
Instructions
- In a food processor with a steel blade, add the flour, coconut oil, powdered sugar, vanilla, and salt, then process until a crumbly mixture is obtained.
- Add the egg and continue to process until the dough lumps are formed.
- Transfer the dough to a lightly floured work surface and form a disc shape.
- Wrap in plastic wrap and cool in the refrigerator for an hour.
- On a floured surface, roll out the dough to a 3-4 mm thick sheet and set aside the baking pan, making sure to create a right angle between the side and the base, ensuring that the edges remain high.
- Stab the dough in the tin, evenly, with a fork.
- With the remaining dough create the top lid of the pie and place on baking pan lined with baking paper.
- Freeze the two dough parts for an hour in the baking pans.
- Set the oven to 170°C/ 350°F fan.
- Place a sheet of heat resistant nylon or crumpled baking paper on the dough (the crust part not the lid) and fill with dry beans/chickpeas or special weights for baking. (This is known as “Baking blind" and is the process of baking a piecrust or other pastry without the filling.)
- Bake the crust blind for 12 minutes.
- Remove the weights from the dough and continue baking for 5 more minutes.
- In a wide pan place the sugar and caramelize it on high, do not stir it, you can tilt the pan to help but do not use any utensil to try to mix it.
- After the sugar turns to caramel with rich amber color add the apples, lemon juice, lemon zest, vanilla extract and coconut oil and stir well.
- Cook the filling for 10 minutes until the apples are tender.
- Pour the filling to a bowl and add the cornstarch, mix well.
- Fill the half-baked crust with the filling, place the frozen lid dough on top.
- Brush the lid dough with water and sprinkle sugar on the tart.
- Bake for 20 minutes.
- Cool the tart at room temperature.
- Have a piece and enjoy!
Notes
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