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Vegan Dutch Apple Tart Recipe


For the crust

  • 2 cups all purpose flour
  • 12 Tbsp margarine 1.5 sticks, cold
  • 3/4 cup granulated sugar
  • 4 tbsp unsweetened almond milk, cold

For the filling

  • 2-3 very large tart apples
  • 1 Tbsp lemon juice
  • 1 cup raisins soaked in apple juice
  • 1 Tbsp Speculass Spices
  • 2 Tbsp tapioca flour or cornstarch
  • 1/4 cup sugar reserved for the top of the lattice

Speculaas spice mix:

  • 15 grams cinnamon
  • 5 grams cloves
  • 5 grams nutmeg
  • 2 grams white pepper
  • 2 grams coriander seed
  • 2 grams aniseed


  • Mix the flour with the sugar, salt and cut in the margarine. Rub gently and quickly with your hands.
  • Add the cold almond milk 1 tablespoon at a time and knead into a dough.Do not work too much with hands. Do the kneading quickly.
  • Refrigerate the dough at least for half an hour or until the dough is firm and pliable.
  • Peel (optional) and core the apples. Cut the apples and slice them. Don’t make them small. They have to be big slices.
  • Toss them with the rest of the ingredients, except the sugar and set aside.
  • Grease and dust a spring form or deep pie pan.
  • Take the dough out of the refrigerator, keep aside 1/4th of the dough.
  • Press the remaining dough onto the base and 3/4 the height of the sides of the spring form pan.
  • Now add in the apple raisin mixture, press lightly to fit in.
  • Create the lattice. On a lightly floured surface, roll out the dough and cut into strips.
  • With the last bit of dough, roll into a rope like and place around the circumference of the pie.
  • Brush the top with almond milk and sprinkle some sugar. Bake at 350 F for 75 minutes.