This vegan apple tart is one of those recipes that looks fancy but is secretly super easy to make.
It’s got layers of soft, caramelized apples on a flaky, golden crust.
No dairy, no eggs—just clean, cozy fall flavors.
I’ve made this for dinner parties, Sunday desserts, and even as a “just because” treat. It always disappears fast.
You’re gonna love how simple it is.
No fancy skills needed.
Just a few basic ingredients, a bit of slicing, and some oven time.
What You’ll Need
- 1 sheet vegan puff pastry, thawed
- 3 medium apples (Honeycrisp or Gala), thinly sliced
- 2 tbsp coconut oil (melted)
- 2 tbsp maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp vanilla extract
- 1 tbsp lemon juice
- Pinch of salt
- 1 tbsp raw cane sugar (for sprinkling)
Ingredients
Why I Love This Recipe
This tart is a favorite in my house. It’s the one I turn to when I want something impressive but don’t want to stress. I first made it when I had a friend coming over who was vegan. I didn’t want to make “just fruit” and this was the perfect middle ground—elegant, easy, and crazy delicious.
- Comes together in about 10 minutes of prep
- Looks bakery-worthy without the fuss
- You only need one sheet of puff pastry
- The maple-cinnamon glaze makes the apples shine
- It’s a great way to use up extra apples
Servings and Time
Servings: 6 slices
Cook Time: 35 minutes
Prep Time: 10 minutes
Total Time: 45 minutes
Macros (Per Slice – Approximate)
- Calories: 220
- Fat: 10g
- Carbs: 32g
- Sugar: 16g
- Fiber: 2g
- Protein: 1g
Why This Recipe Works (Quick Science)
The key here is the puff pastry. It creates that light, flaky base that crisps up beautifully in the oven. The apples release their juices as they bake, which mix with the maple syrup and spices to form a natural glaze. The lemon juice keeps the apples from browning and adds a touch of brightness.
Common Mistakes
- Slicing apples too thick: Makes them cook unevenly. Aim for 1/8-inch slices.
- Skipping the lemon juice: Your apples might brown before they hit the oven.
- Overloading the tart: Too many apples can make the crust soggy. Keep them in a single layer.
- Not preheating the oven: Puff pastry needs that initial blast of heat to puff up properly.
What to Serve With
- A scoop of vegan vanilla ice cream
- A drizzle of warm maple syrup
- A cup of black tea or coffee
- A sprinkle of toasted almonds for crunch
FAQ
Can I use a homemade crust?
Yes, but puff pastry gives the best texture for this recipe.
What kind of apples work best?
Honeycrisp, Gala, or Fuji. You want something sweet and firm.
Can I freeze it?
I wouldn’t. It’s best fresh for the flakiest texture.
Do I need to peel the apples?
Nope! The peel gives a pretty color and holds the slices together.
Substitutions and Variations
- Instead of puff pastry: Use a vegan pie crust for a rustic tart.
- Swap maple syrup: Agave or brown rice syrup works too.
- Coconut oil: Can sub with vegan butter.
- Add-ins: Sprinkle chopped pecans or drizzle vegan caramel over the top.
Make Ahead Tips
- Slice the apples up to 4 hours in advance and store in lemon water.
- Thaw puff pastry in the fridge the night before.
- Assemble the tart 2 hours ahead and keep covered in the fridge until baking.
Cooking Steps
Step 1: Prep the Apples
In a large bowl, toss 3 thinly sliced apples (about 1/8-inch thick) with 1 tbsp lemon juice, 2 tbsp maple syrup, 2 tbsp melted coconut oil, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp vanilla extract, and a pinch of salt. Let sit while you prep the crust.
Step 2: Roll Out the Puff Pastry
On a lightly floured surface, roll out 1 thawed sheet of vegan puff pastry into a rough 10-inch square or circle. Place it on a parchment-lined baking sheet.
Step 3: Arrange the Apples
Fan out the marinated apple slices in overlapping circles or rows on the puff pastry, leaving a 1-inch border around the edge.
Step 4: Fold and Sprinkle
Fold the edges of the pastry over the apples, pleating slightly. Sprinkle 1 tbsp raw cane sugar over the apples and crust edges.
Step 5: Bake
Bake the tart in a preheated oven at 400°F (200°C) for 35 minutes or until the crust is golden brown and apples are tender.
Step 6: Cool and Serve
Let the tart cool on the pan for 10 minutes. Then transfer it to a plate, slice, and serve warm or at room temp.
Leftovers and Storage
Store leftover tart in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10 minutes to bring back that flaky texture. Avoid microwaving—it’ll make the crust soggy.
Let’s Bake This!
I hope you give this vegan apple tart a try. It’s one of those recipes that feels like a win every time—easy to pull off, totally gorgeous, and full of cozy flavor. If you make it, drop a comment and let me know how it turned out or if you tried a twist on it. I’d love to hear from you!