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.
Jump to recipe35 min prep · 45 min cook
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.
Tips for the best results
- 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.