French Apple Tart Tarte Fine Aux Pommes [Vegan] - pastry

Method

• To make the applesauce, peel & core 300g [8.5oz] of apples. Place in a saucepan with 4 Tbsp of water. Cover and cook under medium heat until it has reduced to applesauce (around 10 mins). Remove from heat. Add vanilla. Leave of the side.
• Preheat the oven to 180°C/350°F/Gas 4.
• Roll out puff pastry to fit a rectangular oven tray. Approximatively 37 x 26cm (10 x 14.5 inches).
• While you make the apple sauce start cutting the other apples into thin slices using a sharp knife or mandoline.
• When the applesauce is ready, spread it evenly on top of the puff pastry leaving a thin border (2cm / 0.8 inch) all around.
• Overlap apple slices on top to cover the whole tart.
• Once all the apples are laid out, dot tart with dairy free butter and sprinkle sugar on top.
• Brush some melted dairy free butter on the plain border.
• Cook for 30mins until crisp and golden.
• If you wish, when the tart is cooked, you can add some additional topping such as: (vegan) caramel sauce, toasted almond flakes or melted apricot jam.