Easy Apple Tart Recipe (Vegan)

Vegan apple tart

For me, one of the triumphs of the autumnal season in the UK is the humble apple. I will take any opportunity to eat a cooked apple, and as the recipient of a bagful of fat, bulbous Bramley apples – and finding a spare 20 minutes one evening whilst E took a quick nap – I decided to make a simple but super tasty (vegan) apple tart.

Bramley apples

Here’s how I did it with minimum prep and maximum flavour. Just let those yummy apples do all the work:

INGREDIENTS

2 – 3 large Bramley apples, peeled & cored

Ready-made rolled (vegan) puff pastry (I used Tesco)

Demerera sugar for sprinkling

Apricot jam for glazing

 

METHOD

1. Preheat oven to Gas Mark 5/190C/375F, and grease or line a tart tin or flan dish with baking parchment.

2. Using the tin upside down as a guide, cut a large disc of the puff pastry to size, leaving an extra 2cm or so for the crust. Place inside baking tin and mould to the sides. Don’t worry too much about being neat!

3. Slice the apple and place on the tin in a spiral pattern, starting at the outside edge and working inwards, overlapping each slice.

4. Sprinkle Demerera sugar over the sliced apple and put the tin in the oven on the middle shelf. Bake until the pastry is a light golden brown and ensure it has baked thoroughly in the middle (should take around 20 minutes).

5. Once baked, leave to cool and glaze with apricot jam. Serve with vegan ice cream or Alpro custard!

I also tried making tartlets with the above recipe by using a shallow muffin tray  – perfection!

Checking In

Autumn acer leaves

Six weeks have passed and I’ve thought so many times about digging out the laptop and tapping away on a blog post. But somehow I never quite find the time. Baby E is now 11 1/2 weeks old and although we’re getting more sleep time at night, she dominates the days. And so she should. She is just amazing.

But here I am. Tapping away whilst arms and legs flail in front of me. E is refusing to nap and instead is wiggling around on her tummy on my tummy, practising holding her little fluffy head up, cooing and laughing with twinkly blue eyes at something random on the wall behind me. I think she might be finding the light fitting funny. It’s usually a good 10 minutes’ worth of amusement each day, until she remembers she has hands and tries to stuff them into her mouth for the next half an hour.

Hogwarts shoes and Autumn leaves

Suffice to say, my good life-ing journey has been taking a little sabbatical whilst I navigate motherhood. There are days that are so busy, yet I lie in bed at night wondering what on earth I’ve actually done. To say that my Smallest Smallholding has been neglected is an understatement.

Veg and flower border

The borders are going over, looking a bit sad and neglected

But two days ago I had a mini victory when I managed to wheel E out in the garden in the pushchair, get her to settle and sleep whilst I raked barrow loads of autumnal leaves. I’ve got garlic and shallots waiting in the wings to be planted but that’s going to take some coordination, on a day when Rich isn’t working. Which is a rarity at the moment.

I’m doing small things in snatches and it’s helping me stay rooted and not get lost in nappies, muslins and milk. I’ve baked an apple tart and bought a small bag of compost to pot up the winter pansies and cyclamen for the back door.

Whether I get around to actually doing everything on my To Do List… well, that’s another story altogether.

Got to sign off, E is yelling and the leg action has kicked up a notch.

Autumn comfort eating – Instant Pot Butternut squash soup

Today was a good day. E is almost 5 weeks old and it’s still very much a round-the-clock job looking after her. So days like today, when I’ve grabbed 15 minutes here and there to tick a few jobs off the list, feel like a triumph.

In the days straight after E was born, hot meals were hard to come by. My mum came to the rescue with stew and soup, and kept us going until we found our feet.

I’m still finding my feet, but making a concerted effort to start a routine, and part of that is home cooked food and a decent meal each night.

A timesaver and somewhat of a God-send has been the Instant Pot. If your food has finished cooking, then it automatically goes onto a keep warm mode – no cold food, and no burned saucepans!

Today E decided to have a quick 15-min nap after we’d been out for a walk, so I took advantage and threw together  some ingredients to make an earthy, autumnal soup. Perfect for these cooler days, and something I can store for a couple more lunches this week:
Cheap meals - Autumn Butternut Squash soup

INGREDIENTS

  • 1 butternut squash, chopped & cubed roughly
  • 1 large floury potato (eg Maris Piper), chopped & cubed
  • 2 large onions ( I also added a few small homegrown banana shallots), diced roughly
  • 2 medium carrots, chopped & cubed
  • 2 – 2.5 cups of water
  • About two heaped dessert spoons of Marigold vegan bouillon
  • Liberal dash of cayenne pepper

METHOD

1. Dice onions and add cooking oil (I use a mild olive oil mix). Press Sauté on the Instant Pot. Cook until soft, stirring occasionally.

2. Add the rest of the chopped veg and continue to sauté for a few mins, sweating down veggies.

3. Add water and bouillon, then cayenne pepper to taste.

4. Place lid of Instant Pot on, set to Manual for 15 mins.

5. Once the manual programme has finished, allow steam to vent. Open Instant Pot and blend down ingredients to a smooth consistency.

6. Serve with crusty bread!