- 1 1/2 sticks vegan butter, cut into small pieces and frozen
- 1 1/2 cups chilled whole wheat pastry flour, plus more for rolling
- 1/3 cup cold water
- Pinch of salt
- 3-4 apples
- 2 tsp cinnamon
- 1 tsp flour
- 3 Tbsp brown sugar
- 1 pkg Creamy Original Chao Slices
First, prepare a tart pan. Cut a circle of parchment paper to fit inside tart pan. Lay paper in pan and lightly spray with oil.
To make the crust, in a food processor with the blade attachment, add flour, salt, and butter. Pulse until butter is broken down into small, pea-sized pieces. Add water and pulse until dough has formed.
Remove dough and mold into a circle and place on flour-coated surface. Roll out dough to fit a 10″ tart pan. Lay crust into pan making sure it fits into bottom of pan. Trim excess dough that hangs off edge more than 1″. Fold ends under and press them into jagged edges of tart pan. Put tart crust into freezer until ready to fill.
To prepare the filling, core apples and, if you prefer, peel off skins. Cut apples into thin slices.
In a small bowl, mix together cinnamon, flour, and brown sugar. Add mixture to apples and toss to coat slices.
Preheat oven to 350°.
Next take crust out of freezer. Place 8 slices of Chao cheese on top of crust, forming 2 even layers. Then layer apple slices so they overlap in a flower patter or a design you like. Optional: take 2 slices of Chao cheese and use a cookie cutter to cut out shapes to lay on top of tart.
Bake tart until apples are tender and crust is deep golden and cooked through, about 60 minutes. Remove from oven and let cool.
To remove the tart from the pan, make sure it has completely cooled. Place a flat plate on top of tart, then flip over and carefully remove tart pan. If pan doesn’t come off easily, let it cool a little longer. Remove parchment paper and place a serving plate on top of bottom of tart. Flip tart over and remove plate. Serve warm or cold.
Recipe adapted from Field Roast.