French Apple Tarts
Classic pastry made from vegan puff dough, custard & apples!
Ingredients
- 1 Package vegan puff pastry sheets
- 2-3 Large Apples
For the Custard:
- 2¼ cup Plant Mil (540ml)
- ¾ cup Granulated Sugar (150g)
- 5 Tbs Cornstarch (40g) *see notes
- 2 teaspoon Vanilla Extract (10ml)
- Tumeric for color pinch *optional
other ingredients
- ½ cup Dark Raisins *optional
- ½ cup Juice or coconut water for soaking (177ml)
- ¼ cup Apricot Jelly for glaze *optional
- 2 Tbs Water (30ml)
- 2 Tbs Your Fav Egg Wash (30ml)
Instructions
- Soak raisins in your choice of liquid for about an hour
- Prepare the custard by whisking the sugar & cornstarch together in a medium sauce pot then add the plant milk & optional tumeric for color, whisking constantly over medium to high heat until it comes to a boil.
- Once it boil for 10 seconds remove from the heat & add the vanilla extract
- Pour the custard into a heatproof container or glass bowl & refrigerate until cold & set.
- Peel & core the apples then slice them into ¼" thick slices
- Preheat the oven to 400°F on convection setting or 425°F on regular setting
- Unfold the 2 sheets of puff pastry & place on a parchment lined sheet pan then cut along the creases making 6 separate rectangles *see video visual
- 2 of the rectangles will become the base to build the french apple tarts & the other 2 rectangles will get cut into 8 equal strips longways equal to the length of the base puff pastry rectangles *see video
- With a small amount of vegan egg wash brush lightly the edges of the puff pastry rectangles then carefully place the strips as a border for each one
- You will end up with 4 rectangles or French apple tarts total
- Spoon the vanilla custard into the center of each rectangle of puff pastry ~careful not to get any on the border strips
- Arrange the apple slices along the custard then sprinkle with the drained, soaked raisins if using
- Brush the entire pastry & the apples with the egg wash & bake immediately in the preheated oven for about 25- 30 minutes or until the pastry is golden browned and puffed up to the max!
- Meanwhile combine the apricot jelly with the water in a small sauce pot &whisk over medium heat until the jelly has melted & it is to a glaze consistency
- Once the French Apple Tarts are finished baking brush them gently with the apricot glaze to seal the fruit & give it a beautiful shine
- Cut each pastry into 4 servings or whatever portion size you like, then serve immediately or store according to the notes section below
Video
Notes
Be sure to read all the notes for success section above the recipe
Storage French Apple Tarts can be stored at room temperature for up to one day in an airtight container. For longer storage refrigerate wrapped well for up to 1 week~ rewarm in oven or microwave to serve warm
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