Celebrate Autumn with this French Apple Tart

Celebrate Autumn with this French Apple Tart

Do you love to go apple picking as the seasons shift and the days suddenly become cool and breezy again?  If you’re like us, you shlep home an overflowing bushel (or two) after a gleeful day in the orchards and then wonder, now what?

We turned to Ali Gutwaks, President and Personal Chef of AliBabka for applicious inspiration and she pointed us to her glossy, moist vegan (non-dairy and pareve) French Apple Tart.

She loves making this for holidays and Autumn gatherings and told us that, that ‘this dessert is sweet and tart all at the same time and has a fabulous texture with the use of these specific apples. The crust is foolproof!”

In 2012, Ali was featured in the Wall Street Journal as a kosher chef navigating non-kosher cooking school at ICE. We especially like the part about her grilling her classmates to gauge tastes and textures that she was cooking but not tasting because she keeps kosher! Read the post here.

We’d love to know what you do with your overflowing pecks of apples. We’d also love to know if any of you know what a PECK is without checking Wickepedia! Comment, below, please!

And, we’d like to give a super special shout-out and virtual hug to our friend, Carrie, who graciously agreed to test this recipe for us when she noticed that Liz was simply too busy to bake before her quickie trip to visit her family in Israel for Rosh HaShanah. What a friend! Take a look at Carrie’s vintage inspired handmade jewelry at The Queens Beads. We love her style and think you will, too.

French Apple Tart

12 servings

French Apple Tart

This apple tart takes full advantage of the fruit of the season! The combination of apples provides great texture and more nuanced flavor.

This recipe is courtesy of Chef Alison Barnett Gutwaks AKA AliBabka.

Recipe is pareve (dairy free) and vegan.


  • Pie Shell (see recipe below)
  • 2 Lemons (1 1/2 tsp. lemon zest and 2 Tbs. Juice)
  • 4 Granny Smith Apples (2 lbs), peeled and cored (Reserve 2 for top)
  • 4 Golden Delicious Apples (2 lbs), peeled and cored (Reserve 1 for top)
  • 6 Tbs. Earth Balance
  • 1/2 C. + 2 Tbs. Sugar
  • 1 1/2 tsp. Vanilla Extract
  • 1/4 tsp. Ground Nutmeg
  • 1/3 C. Apricot Preserves


  1. Make pie crust as directed (see recipe below) and press the dough in a tart pan with a removable bottom.
  2. Bake for 20 minutes with pie weights on top of the crust.
  3. In a large saute pan, melt 4 Tbs. of Earth Balance over medium high heat.
  4. Add sliced apples and cook for 5 minutes. Cover, reduce heat to medium and cook 1 minutes, until the apples are very tender.
  5. Stir in lemon peel and juice,1/2 C. sugar, vanilla, and nutmeg.
  6. Cook, stirring frequently, 25-30 minutes until puree is very thick and reduced to about 2 1/4 Cups.
  7. Cool apple mixture and set aside.
  8. Preheat oven to 375.
  9. Thinly slice remaining reserved apples.
  10. Spoon puree in tart shell and arrange apple slices, overlapping in concentric circles on the top of the puree.
  11. Melt the remaining 2 Tbs. Earth Balance and brush apple slices with the “butter” and sprinkle with the 2 Tbs. Sugar.
  12. Bake for 45-50 minutes until the apples are tender when pierced with a knife. Cool tart and remove side of pan and cool completely.
  13. When cool, brush apple slices with preserves. If preserves aren’t thin enough, add the preserves and a little water in a saucepan till slightly warm and spreadable.


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