This refined French classic gets a Rosh Hashanah update with the choice of thinly sliced apples and a honey glaze. The almond custard base is scented with a hint of floral saffron for a sophisticated dessert that is easier than it looks.
- Cook Time
- Prep Time
- ⅔ cup nondairy milk
- ½ teaspoon saffron
- 6 tablespoons non-hydrogenated pareve margarine (I prefer Earth Balance)
- 1 ¼ cups almond flour
- ⅔ cup sugar
- 2 tablespoons cornstarch
- Pinch of salt
- 1 teaspoon vanilla extract
- 1 - 2 medium tart apples, peeled and thinly sliced
- 3 tablespoons vegan honey*
- 1 9-inch tart shell (either store bought or made with your favorite shortcrust recipe), blind baked at 350°F for 20 minutes, until lightly golden.
1. In a small saucepan, add non-dairy milk and saffron. Gently warm over low heat until just before boiling, then remove from heat and steep for about 10 minutes. If there is less than ⅔ of a cup, add a bit more non-dairy milk to make up the difference.
2. In a blender or food processor, add margarine, almond flour, sugar, and cornstarch, and pulse until crumbly.
3. Add vanilla extract to the milk mixture, then slowly stream into the blender or food processor, until a thick batter forms.
4. Pour mixture in prebaked crust, then gently layer apples on top to form a pretty pattern.
5. Bake 35 to 40 minutes until apples are just starting to brown and filling is set. Allow to cool for 20 minutes, then gently warm vegan honey, before brushing it over the top of the tart.
* Honey is not considered vegan as it is still an animal product. There are several companies that sell a vegan honey both in the U.S. and Israel. It is also possible to make your own from apples.