I present to you – A Vegan Apple Tarte Tatin! This recipe is an old favourite of mine that I haven’t made for years! – Then I had it in my mind for weeks and weeks and even bought apples, then would use them for something else – but I finally got around to making it – and I’m glad I did – this is just soooo good.
I just did some research on this French dessert and found out it was created accidentally by two sisters with the surname Tatin in the 1880’s. I love when you have those food related happy accidents. I’m so glad these sisters stuffed something up and created this, because it really is an excellent dish!
This isn’t a traditional Tarte Tatin – it’s one with a twist! – I’ve added crystallised ginger in mine and some orange rind and vanilla – I think it gives a great flavour. Let me know what you think!
This dish is perfect for an after dinner treat – especially for a small dinner party, with some coconut whipped cream (I haven’t got a recipe for this yet, but Minimalist Baker has, and you can find it here!), or a vegan vanilla ice cream.
This is a pretty rich and decadent dessert – it’s very sweet. You don’t need to eat too much – just one slice is enough! But if you really want to amp up the decadence – serve it with our White Chocolate and Cardamom Drink!
You’ll need a skillet pan for this dish. I cooked my ingredients in it first too – to save on dishes, and then you place the pastry on top and bake it in the oven. The softness and sweetness of the apples with the crunch of the pastry really is such an amazing taste sensation!
Please share this incredible recipe with your friends and family!
- 4 apples peeled, cored and cut into 6 wedges
- 1 vanilla pod
- 1 Tbsp lemon juice
- 1 Tbsp crystallized ginger chopped
- 1 tsp orange rind
- 2 Tbsp raw sugar
- 1/4 cup water
- 1 sheet of vegan pastry
Preheat the oven at 180℃. Then in a 14cm skillet pan, add sugar to water and heat until dissolved over medium heat
Meanwhile add apples, vanilla, crystallized ginger, orange rind and lemon juice into a bowl and mix well
Add this to the dissolved sugar mixture and cook for around 10 minutes, stirring occasionally
Cut the pastry to the size of the skilletpan (it can be slightly larger) and place on top of the mixture. (if it is a little bigger then tuck it around the mixture). It might be a lot easier to do this before you start cooking in the pan by turning the pan upside down on top of the pastry and cutting around it with a knife, then you will have the right size
Place the skillet pan in the oven and cook for around 20 to 25 minutes or until the pastry has browned on top. Keep a close eye on it as you don't want to burn it! Let it cool down for around 10 to 15 minutes and then very carefully turn it over onto a plate. Serve immediately!