Vegan Apple Tart
There’s something undeniably comforting about the scent of apples, cinnamon, and buttery pastry filling the kitchen on a crisp fall day — and this Vegan Apple Tart captures that magic in every bite. Elegant yet effortless, it’s the perfect dessert to crown your Vegan Thanksgiving feast or to enjoy as a cozy fall dessert that celebrates the season’s best flavors. With its flaky, golden crust and tender, maple-sweetened apples, this tart strikes a beautiful balance between rustic charm and refined indulgence.
What makes this recipe special is how seamlessly it blends simplicity with sophistication — and how completely plant-based it is. There’s no dairy, no eggs, and no compromise on flavor or texture. The crust, made with vegan butter, bakes up crisp and delicate, while thinly sliced apples are gently spiced with cinnamon and nutmeg, then glazed with warm maple syrup or apricot jam for a gorgeous sheen and touch of sweetness.
This tart proves that vegan desserts can be every bit as rich and satisfying as traditional ones — perhaps even more so, because they celebrate the pure, natural sweetness of real ingredients. It’s a recipe that feels festive enough for special occasions yet simple enough for a weekend baking project, embodying everything we love about fall: warmth, generosity, and the beauty of seasonal produce.
Serve this vegan apple tart with a scoop of dairy-free vanilla ice cream or a dollop of coconut whipped cream, and you’ll have a dessert that brings everyone together — vegan or not. It’s a celebration of mindful indulgence, where comfort meets sustainability, and each slice reminds us that compassion and flavor go hand in hand. Perfect for Thanksgiving or any autumn gathering, this tart is the taste of fall at its most delicious.
🍎 Vegan Apple Tart (10 inch pan)
Serves: 8–10
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 10 minutes
Ingredients
For the Crust:
1 ½ cups all-purpose flour
2 tablespoons coconut sugar (or cane sugar)
½ teaspoon sea salt
½ cup cold vegan butter (we prefer Miyoko’s), cubed
2–3 tablespoons ice-cold water
For the Filling:
4 medium apples (Honeycrisp, Fuji, or Pink Lady), peeled, cored, thinly sliced
2 tablespoons maple syrup
1 tablespoon melted coconut oil (or vegan butter)
1 teaspoon vanilla extract
1 teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of sea salt
For the Glaze:
2 tablespoons apricot jam or maple syrup, warmed
Optional: 1 tablespoon chopped pistachios or sliced almonds for garnish
Instructions
Preheat oven: Set to 375°F (190°C). Lightly grease a 10-inch tart pan with vegan butter or coconut oil.
Make the crust: In a mixing bowl, whisk flour, sugar, and salt. Cut in vegan butter until crumbly. Add cold water, 1 tablespoon at a time, until dough comes together.
Form & chill: Shape into a disk, wrap, and chill for 15–20 minutes. Roll out on a lightly floured surface and press evenly into the tart pan. Trim edges. Place back into the refrigerator and chill for 10 minutes. Remove and dock with a fork around the edges and center.
Prepare filling: In a large bowl, toss apple slices with maple syrup, coconut oil, vanilla, cinnamon, nutmeg, and a pinch of salt.
Assemble: Arrange apples in overlapping concentric circles over the crust. Pour any remaining syrup mixture over top.
Bake: 40–45 minutes, until apples are tender and crust is golden.
Glaze: Brush warm apricot jam or maple syrup over apples for shine. Cool 15 minutes before slicing.
Serve: Enjoy warm or at room temperature with vegan vanilla ice cream or coconut whipped cream.
