If you love apple pie but always wish there was more apple and less fuss, this one’s for you. This vegan apple tart is built around a generous, chunky apple filling (cut in relaxed, uneven pieces) that’s quickly pan-fried to concentrate the flavour, then thickened with a little potato starch so it slices beautifully.
It’s simple, cosy, and very “home kitchen” — with that golden shortcrust frame that makes every bite feel like a treat.
Why you’ll love this tart
- So many apples. The crust is basically a crisp, buttery frame.
- Chunky, not mushy. Irregular apple pieces = the best texture.
- No soggy bottom. Pan-frying reduces excess moisture.
- Sliceable filling. Potato starch sets it just enough without turning gummy.
- No eggs needed. Shortcrust doesn’t require them — it’s naturally stable when chilled and handled quickly.
Ingredients
For the vegan shortcrust (22–24 cm / 9-inch tin)
- 285 g all-purpose flour
- 1 tbsp potato starch (about 12–15 g)
- 70–90 g sugar (adjust to taste)
- Pinch of salt
- 180 g cold vegan butter or a good high-fat vegan margarine (75–80%)
- 2–4 tbsp ice-cold water (as needed)
Optional: 1 tsp baking powder (slightly lighter, more “cookie-like” crust)
For the apple filling
- 1.2–1.5 kg apples (peeled), chopped into medium, uneven chunks
- 2–4 tbsp sugar (to taste)
- 1–2 tsp cinnamon
- Juice of 1/2 lemon
- 1 tbsp neutral oil or a little vegan butter (for the pan)
- 2 tbsp potato starch
- 3 tbsp cold water (to make a slurry)
Optional extras: pinch of cardamom, vanilla, raisins, or chopped walnuts
Equipment
- 22–24 cm (9-inch) springform tin or tart tin
- Baking paper
- Rolling pin (or just press the dough in with your hands)
- Large frying pan
Step-by-step instructions
1) Make the vegan shortcrust
- In a large bowl, mix the flour, 1 tbsp potato starch, sugar, salt (and baking powder if using).
- Add cold vegan butter in cubes. Rub it into the flour with your fingertips (or use a pastry cutter) until you get a sandy, crumbly texture.
- Add 2 tbsp ice-cold water and quickly bring the dough together. Add more water only if needed (up to 4 tbsp).
Tip: Don’t knead — just press it together until it holds. - Flatten into a disc, wrap, and chill for 30 minutes.
2) Cook the apples (chunky + glossy)
- Peel the apples and chop them into medium, irregular chunks — not too small.
- Heat a pan with oil/vegan butter. Add the apples, sugar, cinnamon, and lemon juice.
- Pan-fry for 8–12 minutes, stirring gently, until the apples soften slightly and release their juices, but still hold their shape.
Thicken the filling (the sliceable secret)
- Mix 2 tbsp potato starch with 3 tbsp cold water to make a smooth slurry.
- Pour the slurry into the pan and stir for 30–60 seconds until the juices turn glossy and the filling noticeably thickens.
- Take off the heat and let it cool for 5–10 minutes (steam escapes → better crust).
3) Assemble
- Preheat the oven to 180°C / 350°F (conventional / top-bottom heat).
- Line your tin with baking paper.
- Roll out the dough and line the base and sides (or press it in with your fingers).
- Optional but recommended: blind bake the crust for 10 minutes for extra crispness.
- Spoon in the warm (not piping hot) apple filling and level it gently.
4) Bake
Bake at 180°C / 350°F for 40–50 minutes, until the edges are deeply golden and the filling is bubbling.
If the edges brown too fast: cover the rim with a strip of foil.
Cooling (for neat slices)
- For clean slices: cool 1–2 hours before cutting.
- For maximum cosy vibes: serve slightly warm, but expect a softer slice.
Tips for the best texture
The key to “silky” but not gummy
- Don’t overdo the starch. 2 tbsp potato starch is enough for this amount of apples.
- If your apples are very juicy, pan-fry 2–3 minutes longer rather than adding extra starch.
Best apples to use
A mix is ideal:
- tart (Granny Smith, Bramley) + sweet (Gala, Pink Lady) = balanced flavour.
Vegan butter matters
Use a high-fat vegan butter/margarine (around 75–80%). “Light” spreads can make the dough greasy or unstable.
Storage
- Keeps well covered for 2–3 days.
- For the crispiest crust, store at room temp on day 1, then refrigerate if you prefer.
- Reheat slices briefly in the oven/air fryer to bring back the crunch.
Variations
- Crumb topping: reserve 1/4 of the dough and crumble it over the apples before baking.
- Vanilla glaze vibe: add 1/2 tsp vanilla to the apples.
- Nutty winter version: add walnuts + a pinch of cardamom.
If you make it, tell me what apples you used — and whether you’re team neat slices or warm messy perfection. ????✨
