Vegan Apple Tart with Walnut Crust
Prep time
Cook time
Total time
Recipe adapted from Amy Chaplin's cookbook "at home in the whole food kitchen". NOTE: I made a slight change to the filling ingredients on Nov 25.
Serves: 8
  • oil for greasing the pan (I use a non-stick spray, but olive, coconut, or grapeseed oil is also fine)
  • 1¼ cup toasted walnuts
  • ¾ cup old fashioned rolled oats
  • ¼ teaspoon salt
  • ¾ cup + 2 tablespoons whole wheat pastry flour or spelt flour
  • 3 tablespoons coconut oil
  • ¼ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1½ cup + 2 teaspoons apple juice
  • 1½ teaspoon agar powder
  • 1½ teaspoon arrowroot powder
  • 4 medium granny smith apples or pears
  • 1 lemon
  • 1 teaspoon cinnamon
  • ½ teaspoon freshly ground nutmeg or ¼ teaspoon nutmeg powder
  • 1 tablespoon maple syrup or brown sugar
  • ½ teaspoon vanilla extract
  • 1 orange
  1. Preheat ove to 350°, and grease a tart pan.
  2. In a food processor blend the oats, walnuts, salt, and flour until it resembles a course meal.
  3. Then pour in maple syrup, coconut oil, and vanilla, and blend again. You should have a sticky damp dough. Be careful not to overblend.
  4. Press and shape the walnut dough into the tart pan. Make sure the walls are thick enough and packed tightly.
  5. Poke holes into the bottom with a fork and bake for 15 minutes at 350°.
  1. Peel, core, and thinly slice the apples. Squeeze the juice of a lemon over the apple slices to prevent browning.
  2. Pour 1 cup of apple juice and agar powder into a pan, whisk well. Bring it to a simmer and continue to cook for 5 minutes, covered.
  3. In a small bowl mix the arrowroot powder and the remaining 2 teaspoons of apple juice. Stir well to eliminate any chunks. Pour it into the cooking agar mixture, and whisk for a few minutes until it begins to thicken. It will not thicken too much, and will still be liquidy. Then remove it from the heat.
  4. To the apple slices add nutmeg, cinnamon, maple syrup,and vanilla. Use your hands to toss them.
  5. Configure the apples into the center of the baked pie crust, then pour the agar mixture evenly over the apples.
  6. To avoid burnt edges, cover the edges in aluminum foil.
  7. Bake for 40-45 minutes, until the apples are tender.
  8. Let it cool a bit before serving warm or room temperature. Garnish with orange zest before serving.
Recipe by Sweet Potato Soul by Jenné Claiborne at