Food Porn Format: Vegan Tarte Aux Pommes with a Guava or Passionfruit Glaze


Baked goods are my personal favorite thing to “do vegan”. It’s probably the most uncompromising thing in regards to taste and texture of food. In fact, sometimes I prefer to make these over non-vegan baked goods since you’ll probably end up with a cholesterol free desert that tastes just as good as one that wasn’t made vegan.

Now, let’s call a spade a spade here. I’m not saying all vegan baked goods are healthy. There’s still plenty of sugar and fat to go around. But because these fats are vegetable based, they are (with the exception of coconut oil) free from cholesterol.

Anyway, enough talking… time for noms.

Apples in Tart Pans

Using Granny Smiths will get you a tart that’s more… tart… tarty tart… I amuse myself…

Vegan Tart Aux Pommes with a Guava or Passionfruit Glaze 

Yield: One 9-inch tart

For the Crust:

1¼ cups All Purpose Flour

½ teaspoon Salt

½ teaspoon Sugar

¼ cup Non-Hydrogenated Vegetable Shortening (solid coconut oil works as well)

¼ cup  Margarine (such as earth balance, do not use not the whipped kind)

2-4 tablespoons Ice Water

Directions – Food Processor (aka the easy way):

Combine the flour, salt sugar margarine into a food processor and blend the ingredients until it takes a rough, sandy texture. Then drizzle (a tiny bit at a time) the ice water while pulsing the food processor until it begins to clump together. Do this until you have a ball of dough.

Directions – Pastry Blender

Using a pastry blender, combine all the ingredients (all but the water) into a mixing bowl and press the ingredients into the shortening until it becomes a sandy texture, then, add the ice water (A LITTLE AT A TIME!) and bring the mixture into a ball.

Sore these balls in cling-wrap and let the dough rest in the fridge for at least 30 minutes. You can just make a bunch of these and store them there for up to a week if you need to… hell the stuff I used for this blog spent 2 weeks in the fridge and was fine. It’s a free country, do what you want… unless you’re reading this from North Korea, in which case, congratulations on somehow getting on the internet. Why are you reading this? For fucks sake call for help.

I didn’t take any pictures of the crust making process because frankly I didn’t decide to to a Food Porn Format on this until I was filling the crusts… it wasn’t very exciting anyway. You’ll just have to trust me on that.

Panning:

After the dough has rested you can roll it into a flat sheet with a rolling pin onto some wax/parchment paper. I was not successful at doing this because, truth be told, I’m terrible at handling dough. I just pressed it flat into pan with my hands. Chinese custard tarts are made this way so I’m used to it. Plus it’s just one less thing to clean when you’re done. If you’re using a rolling pin, roll out you pastry to about ⅛ of an inch thick then lay it on the pan gently pressing it down into the pan, if it rips, no worries. Just patch it up. No one is going to see it and I can keep a secret.

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No one will know how hideous this looked…

Ingredients: Apple Filling

4-5 Granny Smith Apples

½ cup Lemon Juice

½ cup Lime Juice

4 cups of Water

2 tbsp Sugar

1 tbsp Cinnamon

1 pinch Nutmeg

2-3 tbsp Melted Earth Balance

Guava or Passionfruit Jelly for glazing (about ¼ cup)

(I don’t think you’re ready) for this jelly

You can actually use any jam or jelly you want. But if you want to get your hands on guava or passionfruit jelly I suggest trying your luck at the nearest supermercado (mexican supermarket). Goya brand carries jellies in these flavors. If you live in Detroit, you can find these jellies at La Colmena A.K.A. Honeybee Supermarket in Mexicantown. 


Assembling the tart

Directions

Preheat your oven to 400 degrees F.

Take your lemon juice, lime juice and water and combine them in a mixing bowl. You’re going to use this mixture to prevent your peeled apples from browning.

Peel the apples quickly then dunk them into the mixture, make sure they’re coated.

Then, slice the apples in half, dunk them again.

Using a melon baller or a spoon, take the core out of the apple and discard it.

Thinly slice the apples tossing the slices into the lemon-lime mixture to keep them from browning.

Apple Corer/Slicer.jpg

If you’re a kitchen gadget whore like I am, you might have this thing. Use it. It makes your life so much easier. Just be sure to slice these slices in half, maybe three. These are too thick as is. 

Place the slices into the tart in a circular fashion. I’ve also done it where you put the rounded edges facing up for a different visual effect. In any case, don’t stress out on making it look perfect, you’re only going to eat it and it will taste great. By all means stress out on making it perfect if the in-laws are coming for dinner, but just remember nothing you’re going to do is going to really make them happy anyway.

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I had a pretty spiral-y thing going on, then the whiskey started to kick in and suddenly it was a free for all

Take your margarine and melt it in a cup. Brush it over the apples, trying to get an even coat

Evenly sprinkle the sugar over the apples, do the same with the cinnamon and nutmeg.

Place it in the oven for 45-55 minutes

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Brb…

When the tart is done, melt the jelly in the microwave or over the range in a non-stick saucepan and brush it on the top of the apples. I prefer to use jelly over jam because as it cools it somewhat hardens creating a dry but shiny coating. It also lightly holds the tart together somewhat which is good for traveling.

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Mmmmmmmmm… glazed

 

Let it cool for 20 minutes then remove the tart from the pan and plate.

 

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Front: Tarte Aux Pommes with Passionfruit Jelly

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Back: Tarte Aux Pommes with Guava Jam

The funny thing is, after making these, I was in the mood for ramen. So that’s what I ended up eating that night. Mmmmmm… ramen.

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One thought on “Food Porn Format: Vegan Tarte Aux Pommes with a Guava or Passionfruit Glaze

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