Vegan Tarte Tatin
Few desserts feel as impressive as a caramelized upside-down tart pulled straight from a cast-iron skillet, and this one delivers all of that drama without a single animal product. The magic starts with vegan butter and organic cane sugar cooked down into a deep, nutty amber caramel, then layered with tightly packed apple halves that soften and soak up every bit of that richness as they cook. A sheet of vegan puff pastry gets draped right over the top, baked until golden and puffed, and then the whole thing is flipped onto a plate in one satisfying move. Firm baking apples like Granny Smith or Braeburn hold their shape beautifully through the stovetop and oven stages, so you get tender fruit with real texture rather than mush. The vanilla extract stirred into the caramel at just the right moment adds a warm, fragrant depth that makes the whole kitchen smell incredible. Letting the tart rest for ten minutes before inverting is the key step that keeps everything together — patience pays off here. Serves 6, and it's the kind of dessert that genuinely impresses people who would never guess it skips dairy entirely.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the pastry
- 1 sheet (about 8 oz) vegan puff pastry, thawed if frozen
For the caramel and apples
- 4 tbsp vegan butter
- ¾ cup organic cane sugar
- ¼ tsp fine sea salt
- 2 lb (about 4–5 medium) firm baking apples, such as granny smith or braeburn, peeled, cored, and halved
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 400°F (205°C). On a lightly floured surface, roll the puff pastry sheet into a circle roughly 11 inches in diameter — just large enough to overhang a 10-inch skillet by about half an inch. Transfer to a parchment-lined plate or baking sheet and refrigerate while you prepare the apples.
- 2
Melt the vegan butter in a 10-inch oven-safe skillet over medium heat. Add the sugar in an even layer and cook without stirring until the edges begin to melt and turn amber, about 4–5 minutes. Then stir gently and continue cooking until the caramel is a deep amber color throughout and smells nutty, about 3–4 minutes more. Watch closely, as the caramel can darken quickly. Remove from heat and stir in the salt and vanilla extract.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!