Alsatian apple tart
Back in the Czech Republic I used to work in a french cafe where they had this great apple tart - it was the most popular among customers and no wonder 😋 Here is my vegan version of it.
Ingredients
Pastry
120g all purpose flour
25g icing sugar
60g vegan butter or coconut oil
3 tbsp ice cold water
Pinch of salt
Filling
300g apples (2 smaller ones)
15g+ 30g golden caster sugar (separate)
1/4tsp vanilla extract
25ml milk (I use oat but any kind will do)
35g silken tofu
Method
Sieve flour, icing sugar and salt into a bowl. Add butter and rub together until it resembles wet sand. Add ice cold water (tablespoon by tablespoon) - I usually add around 3tbsp of water but it can vary - depends of the flour you use. Combine dough gently, don’t knead. After every tablespoon try to press a small piece of the dough into ball and see if it holds together - if so, press all of dough together, wrap into cling foil and leave in the fridge for at least an hour (you can leave it over night). If it doesn’t hold together, add another tablespoon of water and try again.
Remove pastry from the fridge and roll out until around 4mm thick. It is easier if you roll it in between two pieces of cling foil or baking paper. Gently place pastry into a tart tin and press it into the corners. Trim off any excess pastry and prick the base with a fork couple of times. Place again to the fridge, for about 30 minutes.
Meanwhile peel, core and thinly slice apples.
Preheat the oven to 200C/180C (fan) and when 30 minutes has gone, spread apples over the pastry in any pattern you fancy - I usually start in the middle and then create circles. Sprinkle with 15g of sugar and bake for about 20 minutes.
Now is time to prepare filling - mix vanilla extract, milk, silken tofu and 30g of caster sugar. If you have a mixer, use it, if you don’t use a fork or a whisk - it will take longer and it might not be as smooth but that’s fine, it will be ok after baking.
Spoon tofu mixture on tart and bake for another 20-25 minutes until golden brown.
Remove from the oven and allow it to cool.
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Notes:
It is enough pastry for either 8inch tart tin or four 4 inch tins.