Do you ever get mindblown when you found something out of the norm during your grocery shopping? That's what happened to me. I was actually browsing some frozen puff pastries in the frozen section in a supermarket and found out there is actually a vegan puff pastry. It was like "pppssshhhh" to my head. The most amazing thing is as I scanned thru' the ingredients list, there are no bi-product or chemical, all natural ingredients! Sadly, I didn't snap any photos of the brand cos I was skeptical.
Skeptical about how pastry without butter will react during final baking process. As soon as I saw how it puff up with all those beautiful layers, I am convinced. As you should know, I dislike pie/tart crust. Needless to say, I am not a fan of apple pie or tart; it is usually too over the top sweet with extra sweeteners or cream or whatnot and you can't really taste the apples.
This is how an apple pastry should be. Simple, elegant and not too sweet without any added extra ingredients. Just allow the caramel, apples and the puff pastry work their magic. I am using a mixture of apples: gala, honeycrisp and granny smith. I am using a 9 inch oven proof skillet. Adjust the ingredients accordingly if you are using a smaller or a bigger skillet. It has to be oven proof. Anyway, I hope you will give this recipe a try.
(Make 1 nine inch tarte tartine)
Apples, 8 Less or More
Vegan Butter Melted, 2 TBSP
Dark Muscovado Sugar, 2 TBSP
Cinnamon Powder, Pinch
Vegan Butter, 55g
Granulated Sugar, 80g
Cream of TarTar, Pinch
Apple Brandy, 2 TBSP
Frozen Vegan Puff Pastry Thawed But Chilled, 200g Less or More
Oven Proof Skillet / Pan
Preheat oven to 190 degree celsius or 375 fahrenheit.
Peel, core and halved the apples.
*Apples oxidize super fast in the place I reside. I submerge my apples in a combination of water, salt and fresh lemon juice. This will prevent the apples from oxidizing too fast.*
In a large mixing bowl, add melted butter, muscovado sugar and cinnamon.
Mix until sugar has dissolved.
Add in the apples.
Toss well until the apples are coated well with the butter mixture.
In an oven proof skillet over medium heat, add butter, sugar and cream of tartar.
*If you do not have cream of tartar, you can replace it with 1 TBSP of fresh lemon juice.*
Swirl the skillet until butter and sugar are well combined.
Continue cooking until bubbles start to form slowly.
Add in apple brandy.
Swirl to combine well.
Continue cooking until bubbles start to form again.
Remove from heat.
Lay the in the apples, cut side up.
Try to lay the apples closely to one another.
Drizzle any leftover liquid from the melted butter mixture over the apples.
Return back to the heat and continue cooking until bubbles start to form again.
Wack into the oven and bake for 15 mins.
While the apples are baking, roll out puff pastry to about 1/4 thick and slightly bigger than your skillet.
You don't have to roll out into a perfect circle.
After 15 mins, remove the skillet of apples from the oven.
Carefully place the puff pastry over the apples.
Use an offset spatula to tuck the sides of the puff pastry into the apples.
Lastly, prick holes gently on the puff pastry with a fork.
Return to the oven and continue baking for about 20 to 30 mins or until the puff pastry turns golden brown.
Remove from oven and set aside to cool down for 30 mins.
Use an offset spatula and run the sides to loosen the puff pastry.
Place a large plate, which is bigger than your skillet, over the puff pastry.
Voila. You can see how beautiful the apple tarte tartin is.
Slice and serve immediately.