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מתכון טבעוני לפאי תפוחים בקרם פטיסייר

Vegan Apple Tart With Vanilla Pastry Cream

Line a pan with a crispy crust, arrange over quarters of apples caramelized in butter and sugar, and place in the oven until golden.
Cool to room temperature, pour over patisserie cream (preferably with a vanilla pod), and refrigerate for about an hour.
The contrast of apples with the cream generates a celebration of taste and texture.
Servings 8

Ingredients
 
 

Crust

Apples

  • 7 Peeled apples, cut into quarters, without the cores. about 1 Kg (2.2 pounds)
  • 4 teasponn lemon juice
  • ¼ cup water
  • ¼ cup white sugar
  • 50 gram vegan butter

Pastry Cream

Instructions
 

Crust

  • Mix the crust ingredients in a bowl or food processor until you get a ball of dough. If the dough is too dry, add a little water gradually.
  • Line the base and sides of a well-greased tart pan using your hands. Refrigerate for at least half an hour. Meanwhile, prepare the apple filling.
  • Preheat oven to 190 degrees Celsius (374 F).

Apples

  • In a large skillet, melt butter and sugar over medium heat.
  • Add apples, water, and lemon juice and cook for 3-4 minutes while stirring and turning the apples; Lower the heat, cover and cook until the apples soften.
  • Increase the heat, remove the lid, and cook, occasionally stirring, until the water evaporates, the apples turn slightly golden, and a thick syrup accumulates on the bottom. Remove from the heat.
  • Remove the dough from the refrigerator, arrange the apples over the dough densely in circles, and bake in the center of the oven for 30-35 minutes until the dough is nicely golden. Keep the syrup in the pan. We will use it for the pastry cream.
  • Remove from the oven and cool on a wire rack.

Pastry Cream

  • Add the rest of the butter to the pan with the syrup in which we cooked the apples. Melt the butter over medium-low heat.
  • Add while stirring: sugar, nutritional yeast, turmeric, paprika, tapioca starch, xanthan gum, agar powder, and salt; mix well.
  • Increase to medium-high heat, add the coconut milk while stirring constantly. Bring to a boil, cook for another two minutes until slightly thickened. Remove from the heat.
  • Open the vanilla stick lengthwise and add to the mixture. Stir for a few seconds. Next, take out the vanilla bean, scrape off the seeds with a teaspoon and add to the cream. Mix well. Let the cream cool slightly.
  • Pour the pastry cream over the apple filling and cool to room temperature. Cover with cling film and refrigerate for at least an hour.
  • Serve at room temperature or cold.
    מתכון טבעוני לפאי תפוחים בקרם פטיסייר

Notes

  • After an hour in the fridge, the pastry cream's texture will look like those in the photos. However, after refrigerating the tart overnight, the cream firms but remains creamy.
 
  • Do not throw away the empty vanilla pod; dry it over a paper towel and bury it in the sugar container. You will get wonderful vanilla-scented sugar.
 
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