Vegan MOFO #7 Tarte Tatin – tarte de pommes caramellisées


Hey people!

Since it’s Friday night, I thought I’d share a desserty type of recipe with you. Cause, the weekend is ahead and whenever but in the weekend do we have time to make a tarte? And especially us Germans love a piece of Torte or Kuchen with our coffee. But the French do so aswell. At least I’ve noticed that they come to the pâtisseries on Friday and Saturday and leave with these beautiful boxes filled with artisanal treats. So I think we can’t go wrong with this tarte tatin 😉



The recipe I used is from Terry Hope Romero’s amazing Vegan Eats World. But before I share it with you, I would like to note a few things:

– I’m not used to (sugary) sweet treats. So this tarte turned out a bit too sweet for me. I think one could halve the amount of sugar in the crust. I’m not sure about the caramel sauce. This time I used 1/4 and 1/8 cup of regular light cane sugar and the same amount of sucanat (NL:oersuiker), but I think the next time I’ll try to use only sucanat, because I notice that my body reacts to it in a better way than to regular sugar.

– I also suspect that the crust could be made with whole grain flour (NL: volkoren meel) or with a mix of light and whole grain. I personally find that apples pair very well with whole grain flour.

– Since the crust needs a little prep time, either make it a day or two in advance or do at least remember to throw a container with the needed amount of olive oil into your freezer, so you’ll have it on hand, once you wanna get started.

– I used about a kilo (about two pounds) of apples that had already fallen off the tree and were picked up from the ground (in German we call them Falläpfel and in Dutch valappels). They were not the most beautiful ones anymore and I had to cut off quite some spots and wormholes. I also have no idea which type of apples they were, since somebody else of our garden community had collected them. So, except for the fact that I needed a little less of the amount given in the recipe, they also did not look as neat and uniform on the cake, but I did not mind. The recipe says that Granny Smith, Braebirn or Fuji apples would be great. I suppose that Goudrenette would also be perfect, since it is also tart and stays firm when heated.

So, enough blabla. Here’s the recipe:

Ingredients for the olive oil shortbread crust

1/2 cup olive oil

1 2/3 cups all purpose flour ( I used 1 1/3 cups tarwe bloem and 1/3 cup tarwemeel)

1-3 tablespoons confectioners’ sugar (Puderzucker/Poedersuiker)

1/2 teapsoon sea salt

1 to 2 tablespoons plant milk

Ingredients for the caramel apple topping

6 large, firm, tart cooking apples (about 2 1/2 to 3 pounds – but as I mentioned above, I only needed about two pounds)

6 tablespoons nonhydrogenated vegan margarine (thus, the most natural margarine you can find)

3/4 cup sugar

2 tablespoons brandy, apple brandy (Calvados), or cognac (I didn’t have any of these at home, so I just used a tablespoon of liquor 43)

vegan vanilla ice cream or cashew cream to serve (optional)


1. Freeze the olive oil at least an hour before making the crust. You want it to become semi-solid, such as a soft sorbet. Remove from the freezer and let stand at room temperature until it melts slightly.

2. Lightly oil a 9- to 10-inch sprinform pan or a tarte pan with a removable bottom. (I used a 26cm Springform). Sift the flour, confectioners’ sugar in a mixing bowl. Add salt and the semi-frozen olive oil by spoonfuls. Start with half of the oil and cut it into the flour using a fork (or a pastry cutter, if you happen to have one). Add the remaining oil and mix until the flour looks crumbly. Drizzle in some of the milk and stir until the dough holds together when squeezed between your fingers. If it’s too crumbly, add more milk.

Firmly press the dough into the prepared pan, shaping a slightly raised edge along the sides. Use a fork to poke holes all over the bottom and freeze the whole pan for 30 minutes (this will prevent the dough from rising during baking). After 30 minutes place the pan on a large rimmed baking sheet and bake for about 18 minutes or until firm. Remove the pan from the oven and transfer it to a cooling rack.

3. While the crust is in the freezer/oven, core and peel the apples and slice them into quarters. In a deep, 12-inch skillet over medium heat melt the margarine, then sprinkle the sugar in an even layer and stir a few times. Arrange the apples on top in a single layer (I did not do this too carefully, but the apples still turned out fine), cut side facing down, squeezing the slices if necessary; as they cool they’ll shrink to fit.

4. Turn the stove burner to high heat. Cook the apples, occasionally rotating the pan on the stovetop to evenly distribute the heat, for 10 to 12 minutes until most of the bubbling juices are of a deep amber colour. Keep the pan moving to prevent anyone corner of the caramel from turning too dark or burning too fast. Then turn off the heat and carefully turn each piece of apple in order to coat it completely with caramel (use tongs or something like that). According to Terry almost burned spots on the apples are desirable. If your apples are very soft you might want to use a spoon for this. Return the heat to high and continue to cook for 3 to 5 minutes until all apples are coated and the bubbling caramel has darkened to a slightly deeper shade of amber. It’s important to cook the caramel down to a deep amber colour to make it less sweet and slightly bitter. But watch it closely and never walk away from boiling caramel – it burnes easily.

5. Turn off the heat and, again using your tongs or a spoon, arrange the apple slices in a spiral pattern on your crust; start from the outside edge and work towards the center, overlapping the apples and using the remaining slices to fill the gap in the center. back on the stove, turn the heat to medium, and stir the alcohol into the remaining juices in the pan and simmer for 30 seconds. Turn off the heat, sitr the sauce a few times, and drizzle it over the tarte.

6. Let the tarte cool about a quarter of an hour before serving. Serve with vegan vanilla ice cream or cashew cream.



The tarte is best consumed within a day of preparing; store chilled and loosely covered. Gently reheat before serving if you wish.


One thought on “Vegan MOFO #7 Tarte Tatin – tarte de pommes caramellisées

  1. Pingback: Vegan MOFO post #8 – pumpkin stuffed dinner crêpes and french lentil salade | laverdeconnection

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