Baking and desserts · French-inspired
Apple Tart with an Oil-Based Vegan Crust
A crisp vegan apple tart with a tender olive-oil crust, thin cinnamon apples, and an apricot glaze.
Tested method, practical cues
Why this apple tart with an oil-based vegan crust works
A crisp vegan apple tart with a tender olive-oil crust, thin cinnamon apples, and an apricot glaze. This detailed method emphasizes timing, texture, and the visual cues that matter, making it approachable for a first attempt and dependable enough to repeat.
Before you start
- A mild, fruity olive oil complements apples without tasting savory.
- Keep apple slices uniformly thin so they soften at the same rate.
Complete recipe
Apple Tart with an Oil-Based Vegan Crust
10 servings
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup granulated sugar, divided
- 1/2 teaspoon fine salt
- 1/2 cup mild olive oil
- 5 to 7 tablespoons ice water
- 4 firm apples, such as Pink Lady
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 3 tablespoons apricot preserves
- 1 tablespoon coarse sugar
Step-by-step instructions
- Mix flour, 2 tablespoons sugar, and salt. Stir in olive oil until pebbly, then add ice water gradually until the dough holds together.
- Press the dough into a 9-inch tart pan and chill for 30 minutes. Heat the oven to 375°F.
- Thinly slice apples and toss with remaining sugar, lemon juice, cinnamon, and cornstarch.
- Arrange apples tightly over the crust, sprinkle with coarse sugar, and bake for 42 to 48 minutes, until the crust is golden and fruit tender.
- Warm apricot preserves with 1 teaspoon water and brush over the hot apples. Cool at least 45 minutes before slicing.
Recipe success tips
Read the full method once before cooking, measure the ingredients first, and use the appearance and texture cues in each step alongside the stated timing.
- A mild, fruity olive oil complements apples without tasting savory.
- Keep apple slices uniformly thin so they soften at the same rate.
Make ahead, storage, and leftovers
Keep covered at room temperature for 1 day or refrigerate for 4 days. Recrisp at 325°F.
Frequently asked questions
Why is my oil crust crumbly?
Add ice water one tablespoon at a time until a squeezed handful holds together.
Can I use gluten-free flour?
Use a tested one-to-one blend containing xanthan gum; the crust may be more delicate.