We got tons of apples from Justin's parents the other night and I wanted to use them up in a way I haven't before. His mom makes a great apple crisp for Justin multiple times a year, so I wanted to put my own twist on it.
This tart is almost like a pie and a crisp in one and you get the best of both worlds.
Cinnamon spiced apples cooked inside a flaky puff pastry crust and crumble filled with pecans and brown sugar.
3/4 c AP Flour
3/4 c organic brown sugar
1 1/2 c pecans, chopped
6oz earth balance vegan butter, cold and cubed
Preheat the oven to 350
In a mixer combine the flour, brown sugar and pecans. Cut in the butter and mix until it starts to clump together and form crumble.
In a 9" spring form pan press enough (but not all!) crumble down in the bottom until it is about a quarter of an inch up the pan. Press the mixture down firmly and bake for 12 minutes.
1/4c earth balance vegan butter
6 small-medium Gravestein apples-peeled, cored and thinly sliced
1/2c organic sugar
1/4c AP flour
1 tbl cinnamon
Vegan Frozen Puff Pastry, thawed
In a large saute pan, melt the butter and add the apples. Toss in the butter to completely coat. Add the remaining ingredients and cook for 5 minutes until apples are soft and mixture is thick.
Once the crumble bottom is out, roll out the puff pastry a tad thinner than it comes. Cut stripes long enough to wrap around the pan and wide enough as the pan is tall. Place the puff around the border of the pan, resting it on top of the crumble. Fill the inside with the apple mixture and top with the remaining crumble.
Bake until the crumble is golden brown 30-40 minutes.
Serve with ice cream!