Apple Tart

September 18, 2020

A terrific treat you will make over and over again that is totally dairy and egg free.


Tart Base

140 g melted & cooled plant based Nuttelex

Pinch of salt

1 3/10 cups plain flour sifted

1/4 cup brown sugar

1/4 tsp cinnamon

Apple filling

3 tbsp Nuttelex to dollop on top of tart once apples are assembled

6 medium apples

juice of 1/2 lemon lemon

1/3 cup brown sugar

1 tsp cinnamon

1 tsp vanilla essence/extract

3 heaped tablespoons of marmalade or apricot Jam melted to brush on tart once baked.


1Preheat oven to 160 degrees fan forced.

2In a bowl put sifted flour, brown sugar, pinch of salt, cinnamon and the melted and cooled Nuttelex together, then combine to form a dough.

3Press the dough into a 22 cm tart tin with your hand trying to make a even flat surface on both the base and sides. Next use a fork to pierce the base of the tart shell to ensure even cooking.

4Next, place tart tin on a flat tray and place in the fridge to chill.

5Peel, core & slice the apples and place in a bowl with the brown sugar, lemon juice, cinnamon and vanilla extract and give them a gentle mix.

6Get your tart shell from the fridge arrange the apples slices in the circular design.

7Dollop the Top of the tart with 3 tablespoons of Nuttelex then bake at 160 degrees fan forced for roughly 50 to 60 minutes.

8Melt Jam and brush on tart once removed from oven. Serve warm or cold with a dollop of your fave cream or ice cream.