This simple 4-ingredient apple tart is all about the apples. Naturally vegan, it is prepared with an unsweetened apple sauce and a rustic whole-wheat crust.
When dessert meets your healthy goals. I know it’s January and many of you have tons of resolutions for the new year. Or maybe you don’t have any, following the latest trend consisting of embracing our inner self fully rather than fighting all our imperfections. Wherever you find yourself at, you sure have a reason to healthy eating at least once in a while. And this includes dessert today!
I noticed over the years that you all love healthy dessert recipes:
- Healthy Extra moist chocolate cake (flourless, no butter, no added sugar)
- Vegan Raspberry Cheesecake (gluten, lactose and refined sugar-free)
- Healthy Vegan Chocolate Chip Blondies (no refined sugar)
- Raw Coconut Mango Cheesecake
- And so many more…
I believe in a well-balanced diet myself and even if I don’t go sugar-free on a regular basis, I find it important to have full control over the ingredients we use when baking. When cutting the sugar from a recipe, you rediscover the original taste of the ingredients. It might taste bland to your palate at first, but the good news is that you will slowly get used to it and eventually like it for real (this is a process though, don’t expect that by tomorrow you will find a recipe far too sweetened, but after some time, yes you will).
In order to get you started, I prepared a simple apple tart that is a 100% sugar-free. Apples are naturally sweetened and you can get the best of them by just preparing them the right way. My favorite apples for apple pies and tarts are the Honeycrisp, Jonagold and Golden, because they hold up under heat and balance that perfect sweet-tart flavor you are looking for. But you might as well use other varieties, depending on what you have at hands.
The secret of this apple tart is to play with textures, so I prepared an unsweetened apple sauce, on top of which I layered the apple slices in a beautiful pattern like a French tart. Instead of refined sugar, I use a little bit of lemon juice to give this apple sauce a simple, sweet flavor. You could also play with spices, adding a pinch of cinnamon, all-spice, or vanilla. If you want to go even fancier, why don’t you add one tablespoon of almond butter to your apple sauce? It will bring texture and flavors at the same time. Add a thin layer of apple slices on top and it’s done.
As for the crust, I made it both vegan and wholesome, using whole-wheat flour and coconut oil instead of butter. You could use another vegetable oil in replacement to this one, but I like the natural sweet taste brought by the coconut. The crust holds its shape beautifully and would also serve as a base for various fruit tarts. If it’s your very first time baking sugar-free, feel free to brush the apple slices with just a little bit of agave or maple syrup so you have time to get used to it. Enjoy with soy or almond cream!
- 2 cups (240g) whole-wheat flour
- 1 pinch salt
- ½ cup (120 ml) coconut oil, melted
- ⅓ cup (80 ml) water, lukewarm
- 4 + 6 sweet apples, divided
- ¼ cup (60 ml) water
- 1 Tablespoon lemon juice
- Cinnamon or vanilla, to taste (optional)*
- Preheat the oven to 410°F (210°C) and grease a 10-inch (26 cm) pie dish lightly. Set aside.
- In a large bowl, mix all the ingredients for the crust until they stick together and form a thick dough. Add a little bit more water or a little bit more flour as needed. Cover the bowl with a cloth and allow to cool at room temperature.
- Peel, core and cut 4 apples in chunks. Place in a small saucepan together with water and lemon juice. Cook on medium heat until apples are soft and tender. Add a little bit more water during the process if needed.
- Transfer to a food processor and mix for about 1 minute or until a fine apple sauce. Flavor with cinnamon or vanilla if desired Set aside.
- Roll out the dough into a large disk and place into the prepared pie dish. Pre-bake the crust for about 10 minutes.
- When the crust is ready, spread the applesauce on top, reserving one tablespoon for later. Peel, core and slice the remaining apples and lay them out on top of the pie crust, creating a lovely pattern.
- Add a few tablespoons of water to the remaining apple sauce, mix well and brush over the apples. Bake for about 20-30 minutes or until apples are soft and tender.
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