Vegan Tarte Tatin
Vegan tarte tatin is a twist on a classic French dessert. This elegant-looking dish is simpler to make than you think!
This vegan tarte tatin is quite similar to the French version. This fancy apple pie was an accidental discovery created by the Tatin sisters. It’s made with apples cooked in a flavorful caramel.
It’s then topped with shortcrust or flaky puff pastry, then finished in the oven.
It’s a treat suitable for the Fall or holiday season but can still be enjoyed any time of the year.
It takes a short time to bake, so feel free to prep ahead of time and finish it in the oven right before serving.
Ingredient Notes
- Store-bought puff pastry sheet or make your own using this Vegan Puff Pastry Recipe. The 1 lb dough makes 2 sheets.
For a sturdier crust, try making shortcrust pastry using my vegan pie dough recipe or use store-bought pie dough.
- Apples – Golden Delicious, Pink Lady, Granny Smith or any other baking apples may be used. You may also try this recipe with pears or plums.
- Vegan butter or margarine
- Granulated sugar
- Vanilla extract or a vanilla bean pod cut open
- Brandy – not traditional but gives the apples a nice flavor.
- Cinnamon stick or ground cinnamon
- Whole star anise or ground anise – also optional
Step-by-Step Instructions
Prepare the pastry:
1. If you’re using homemade pastry, lightly flour a clean work surface and rolling pin.
Roll out the dough to a circle, about 12 inches or 2-inches wider than your skillet.
For the store-bought pastry, cut out a 12-inch circle.
2. Place on a baking sheet lined with parchment paper or Silpat and cover with plastic wrap. Rest in the fridge until ready for use.
Cook the apples:
1. Peel the apples, cut in half and core to remove the seeds. Set aside.
2. Heat the skillet on a low flame. Add the vegan butter and sugar.
3. Cook on low while constantly stirring for 5 minutes or until the caramel is a cinnamon brown color.
4. Turn off or remove the pan from the heat. Carefully stir in the vanilla and brandy.
5. Once the bubbling stops, add the cinnamon and star anise.
6. Arrange the apples cut side up in the skillet. Return the pan to low heat and cook for 10 minutes or until the apples start to soften.
7. Remove from the heat, then preheat the oven to 400°F or 200°C.
Bake and serve:
1. Once preheated, cover the apples with the pastry sheet.
2. Tuck the ends under with a butter knife and make a few vents in the pastry to allow steam to escape.
3. Place in the oven to bake for 20 to 25 minutes.
4. Cool for 5 minutes, then carefully flip onto an 11-inch plate.
5. Serve immediately.
Key tips to follow
- Make sure your pan can fit comfortably in the oven and is heat-safe.
- The apples will release more moisture as they bake in the oven which can make the caramel more watery.
To thicken the caramel without overcooking the pie, carefully drain the liquid into a bowl before flipping the pie.
After flipping, pour the liquid back into the pan. Cook while stirring constantly until the sauce thickens.
Pour the caramel over the tart right before serving. - Another option is to allow the baked pastry to cool completely then chill in the fridge before flipping.
The apples will thicken the sauce as it cools. However, you might need to reheat the pan a bit so that the tart flips out easily.
Storage Suggestion
Tarte Tatin is not suitable for storing as the pastry gets soggier.
But if you have any leftovers, place them in a covered container in the fridge for up to 3 days.
Common FAQs
Is Tarte Tatin vegan?
Traditional tarte tatin is made with butter-filled pastry, so it’s not usually vegan. Butter is often used for cooking the caramel sauce as well.
Can this recipe be made in advance?
Sure! After cooking the apples, cool completely in the pan, then top with the puff pastry sheet.
Cover the pastry with cling film to prevent the dough from drying out. Then place the pan in the refrigerator.
The next day, remove the cling film and bake the tart as directed in a preheated oven.
Is Tarte Tatin served hot or cold?
This dessert is usually enjoyed warm or at room temperature. It’s delicious served warm with some vegan vanilla ice cream.
But if you prefer to eat it cold, then go right ahead.
More Vegan Tart Recipes
Vegan Tarte Tatin
Equipment
- Rolling Pin
- 10-inch Cast Iron Skillet
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
- 4 to 5 baking apples, washed and dried (See Notes)
- 1 sheet (250 g) vegan puff pastry, or shortcrust pastry (See Notes)
- 4 tablespoons (56 g) vegan butter or margarine (not unsalted)
- ¾ cup (145 g) granulated sugar
- 2 tablespoons (30 ml) vanilla extract, or 1 vanilla bean pod, split
- 1 cinnamon stick, or 1 tsp ground cinnamon
- 1 tablespoon (15 ml) brandy, optional
- 2 whole star anise, or 1 tsp ground, optional
Instructions
Prepare the pastry:
- Lightly flour a clean work surface. Roll out the puff pastry to about 12 inches or 2-inches wider than your skillet.1 sheet (250 g) vegan puff pastry
- Place on a baking sheet lined with parchment paper or Silpat and cover with plastic wrap. Rest in the fridge until ready for use.
Cook the apples:
- Peel the apples, cut in half and core to remove the seeds. Set aside.4 to 5 baking apples
- Heat the skillet on low flame. Add the vegan butter and sugar.4 tablespoons (56 g) vegan butter or margarine (not unsalted) ,¾ cup (145 g) granulated sugar
- Cook on low while stirring constantly for 5 minutes or until the caramel is a cinnamon brown colour.
- Turn off or remove the pan from the heat. Carefully stir in the vanilla and brandy.2 tablespoons (30 ml) vanilla extract ,1 tablespoon (15 ml) brandy
- Once the bubbling stops, add the cinnamon and star anise.1 cinnamon stick ,2 whole star anise
- Arrange the apples cut side up in the skillet. Return the pan to low heat and cook for 10 minutes or until the apples start to soften.
- Remove from the heat then preheat the oven to 400°F or 200°C.
Bake and serve:
- Once preheated, cover the apples with the pastry sheet.
- Tuck the ends under with a butter knife and make a few vents in the pastry to allow steam to escape.
- Place in the oven to bake for 20 to 25 minutes.
- Cool for 5 minutes then carefully flip onto an 11-inch plate.
- Serve immediately.
Notes
- Golden Delicious, Pink Lady, Granny Smith or any other baking apples may be used.
- Use store-bought pastry or make your own using my Vegan Puff Pastry Recipe. The 1 lb dough makes 2 sheets.
- For a sturdier crust, try this shortcrust pie pastry dough.
- Be sure that your pan can fit comfortably in the oven and is heat-safe.
- As the apples bake, they will release more moisture into the caramel.
- If you’d like to thicken the caramel without overcooking the tart, carefully drain the liquid into a bowl before flipping the tart onto a plate.
Pour the liquid back into the pan. Cook while stirring constantly until the sauce thickens.
Pour the caramel over the tart right before serving. - Another option is to allow the baked pastry to cool completely then chill in the fridge before flipping.
- The apples will thicken the sauce as it cools. However, you might need to reheat the pan a bit so that the tart flips out easily.