Don’t miss the video for this delicious vegan apple tart and two more vegan dessert recipes below!
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Apple pie is a classic, but sometimes I want a lighter, more distinctive dessert. With the holidays approaching, I’ve been focusing on treats that feel indulgent without relying on refined sugar, white flour, or stick margarine. This vegan apple tart with a walnut-oat crust is both nourishing and satisfying—perfect for Thanksgiving or any special occasion when you want dessert that’s flavorful yet wholesome.
This tart uses maple syrup for sweetness and a crust made from toasted walnuts, rolled oats, and whole wheat pastry flour (or spelt). It’s sweet and complex without being cloying, so you can enjoy a slice—or two—without guilt. I aim for food that’s delicious, nourishing, and fun to eat.
This recipe was inspired by a peach tart from Amy Chaplin’s At Home in the Whole Food Kitchen. Her book is full of plant-forward recipes made with whole, seasonal ingredients. I adapted the filling slightly to suit apples and to keep the tart fully vegan.
Below you’ll find the full recipe and a video with additional vegan Thanksgiving desserts I made: a crustless pecan pie and a classic-style vegan pumpkin pie.
Vegan Apple Tart with Walnut Crust
Ingredients
CRUST
- oil for greasing the pan (I use non-stick spray, or olive, coconut, or grapeseed oil)
- 1 1/4 cup toasted walnuts
- 3/4 cup old fashioned rolled oats
- 1/4 teaspoon salt
- 3/4 cup + 2 tablespoons whole wheat pastry flour or spelt flour
- 3 tablespoons coconut oil
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
FILLING
- 1 1/2 cup + 2 teaspoons apple juice
- 1 1/2 teaspoon agar powder
- 1 1/2 teaspoon arrowroot powder
- 4 medium Granny Smith apples or pears
- 1 lemon (for juice)
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly ground nutmeg (or 1/4 teaspoon nutmeg powder)
- 1 tablespoon maple syrup or brown sugar
- 1/2 teaspoon vanilla extract
- 1 orange (zest for garnish)
Instructions
- Preheat oven to 350°F and grease a tart pan.
- In a food processor, pulse the oats, toasted walnuts, salt, and flour until the mixture resembles a coarse meal.
- Add the maple syrup, coconut oil, and vanilla, and pulse until you have a sticky, slightly damp dough. Avoid overprocessing.
- Press and shape the walnut dough into the tart pan, packing the walls and base firmly. Poke holes in the bottom with a fork.
- Bake the crust for 15 minutes at 350°F.
FILLING
- Peel, core, and thinly slice the apples. Toss the slices with lemon juice to prevent browning.
- Combine 1 cup apple juice and the agar powder in a small saucepan, whisking to dissolve. Bring to a simmer and cook, covered, for about 5 minutes.
- Mix the arrowroot with the remaining 2 teaspoons of apple juice until smooth. Whisk this into the agar mixture and simmer for a few minutes until it begins to thicken. It will remain somewhat fluid; remove from heat.
- In a bowl, toss the apple slices with nutmeg, cinnamon, maple syrup (or brown sugar), and vanilla until evenly coated.
- Arrange the apples in the pre-baked crust and pour the agar mixture evenly over them.
- To prevent over-browning, wrap the tart edges with foil if needed.
- Bake for 40–45 minutes, until the apples are tender.
- Allow the tart to cool slightly. Serve warm or at room temperature, garnished with orange zest.
