So… here’s a little story. We buy a lot of fruit in this house, and when I say a lot I mean A LOT! We seem to think we all eat a lot more fruit than we actually do. As a result of this I end up cooking with a lot of fruit, hence this recipe. It is crazy easy, like CRAZY easy!
In our family we have always loved apple sauce. With dinner, on cereal, on anything really. My grandma makes it a lot and whenever she does we all jump in at the opportunity to steal some. Traditionally it always had quite a lot of sugar in it, which I am not a fan of. I always try and cut sugar out of my cooking if I can, so if you like a sweeter filling feel free to add some sugar in when cooking the apples. I find that the cinnamon and nutmeg add enough flavour as it is and these tarts are pretty freaking fab with a dollop of coconut ice cream 😛
Vegan Apple Tarts
Serving size depends on the size of your apples but I made about 10 cups of sauce which left lots left over to keep in the fridge for later on top of cereal etc.
- 4 Ripe Apples
- Juice of 2 Oranges
- 1 Tbsp Cinnamon
- 1 Tsp nutmeg
- enough water to just cover apples
- 2 sheets of puff pastry (you can make your own or buy vegan pastry from the supermarket, just check the ingredients)
- Pre-heat oven to 180C on bake.
- Roughly cut apples and put in a medium saucepan with all the other ingredients apart from the pastry.
- Boil until apples are soft.
- Mash mixture or if you want a smoother texture blend in a food processor.
- Lightly grease large muffin tins with coconut oil and line the tins with squares of the pastry.
- Add about 2 Tbsp of apple mixture to each pastry cup.
- Bake in the oven until the pastry browns. About 25 mins.
- Cool on a wire rack and serve with icecream.