Raw. Vegan. Apple. Caramel. Tart.
Are you ready for this?
Fresh baked apple tart with warming spices and a big ol’ dallop of vanilla ice cream…I know you know what I am talking about….and I know you know you loved it growing up. My mom used to make the absolute best apple tart. We had an apple peeler and corer (and still do) that would core, peel and thinly slice the apple at the same time. When I was younger I thought it was the best tool to ever have been invented in mankind.
Anyways…back to the story of this apple tart.
When first going vegan, leaving behind the apple tart was a no no for me. I couldn’t do it. So, I veganized it. I made the same tart my mother used to make but substituted all those animal ingredients it had with earth balance and vegetable shortening. Was it good? Heck yeah it was good. Was it good for me? Not so much.
I was a junk food vegan when I first started off. I used to eat all the chips. cookies, and apple tarts I wanted. Since they were vegan, I said they were perfectly okay. I did not consider the health perspective of a vegan diet. Originally, ethics were the only concern for me. But, once I started to read up more on a (high carb low fat) vegan diet, and watch videos online concerning the topic (thank you Kristina), I knew that I had to make a change.
With this came a reality check. Does meant no tarts Jasmine? None, at all…ever?
No! That meant no more high fat, processed and unhealthy tarts. It also meant the creation of this Apple Rose Caramel Tart. I gave up what I thought was the best thing to ever happen to apples, but I was definitely wrong.
This tart is loaded with not only flavor, but also nutrients, fiber, and it is essentially fat-free. You can eat as little or as much as you want of it, without feeling the guilt and the load on your body. It is a tad bit on the denser side, but hey, it is made out of a 100% fruit, so that don’t matter to me.
How to create this beautiful rose apple arrangement? It is actually very simple! After coring your apple, slice it thin, using a mandolin if you have one in your kitchen. Next, warm up the apple slices so that they are a bit more pliable. You can do this in the dehydrator, oven or even microwave, whatever you choose. Maybe even on the stove top? You’d have to give it a try and let me know.
To create the center, roll one thin apple slice into a tight coil. Then, wrap another slice around that one, and so on. Continue adding slices, overlapping each petal slightly to get the rose effect. You can do one large rose (as I did), or a few little rose throughout. The bigger the tart, the more roses you can do. I suggest doubling the recipe if you want to do so.
You do need some thinner pieces in the very center of the apple, as those pieces need to be manipulated a bit more to attain the ideal shape, but as the pieces go outward, don’t stress so much about the thinness.
I was inspired to create apple roses by Tikkido. She covers her apple slices in butter, lemon and sugar, but I did not see that all as necessary. I suggest, however, that if you are going to make this a long time ahead of when it will be served, you should consider a touch of lemon juice to prevent browning. Serve this with some raw ice cream, and you’ve got yourself a hit in the kitchen.
1 apple of choice, decored and chopped (I used Fuji)
1/8 tsp vanilla powder or extract (optional)
1/8 tsp cinnamon
Pinches of ginger, cloves and nutmeg
3 apples of choice, decored and sliced thin* (I used Fuji)
Lemon juice (see note)
Line the bottom of the pan with parchment paper.
Place the mulberries, 8 medjool dates and the 4 figs into the food processor and run until consistent and dough-like.
Press into the bottom and side of the pan to form a crust. Place into the freezer to harden, at least 1 hour.
Prepare the caramel by processing the apple and dates until smooth. Place into the pie crust and return it to the freezer for about 30 mins.
The apple slices need to be warmed before creating the rose in order for them to be pliable. This can be done by warming them in the dehydrator, oven, or microwave.
Remove the pan from the freezer and allow it to soften a little bit. t this point, you can toss your apples in lemon juice to prevent browning, but if you do that I also suggest adding sugar to cut the acidity.
Begin arranging the apple when the apple is able to be pressed into the caramel. The inner most apple slices need to be the thinnest in order to curve them in the rose shape, but as you work your way out, the slices can be thicker as they do not need to be bent as much.
Slowly remove from the pan onto a serving plate by cutting around the edges with a butter knife. I placed mine in the freezer for a little bit before this to ensure it did not break.
I sliced the apples with a mandolin slicer. Recipe inspired by Kristina Bucaram. Rose apples inspired by Tikkido. The tart keeps well in the freezer. The apples do of course harden, so thaw it a but before serving. If you are going to make this a long time ahead of when it will be served, you should consider a touch of lemon juice to prevent browning.
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