Shortcut Patisserie Apple Tart by Mary McCartney

"Ridiculously easy to make, this recipe is a shortcut version inspired by the classic, delicate glazed patisserie French apple tart that my step-grandmother taught me to make when I was a teenager. This recipe encapsulates the elegance and taste but uses store-bought pastry which makes it much, much simpler. And there are only 4 ingredients!" - Mary McCartney

  • Preparation Time30 mins
  • Cooking Time35 mins
  • Serves3
  • DifficultyEasy
One 11.3-ounce box rectangular rolled vegan pie crust or one 14- to 16-ounce box refrigerated rolled vegan pie crusts (2 crusts) (see Cook's Note)
5 Pink Lady apples (or similar)
Extra-virgin olive oil, for brushing
4 to 5 ounces apricot preserves (just under 1/2 cup)
Vegan vanilla bean ice cream, for serving

Preheat the oven to 375 degrees F.

Roll out the pie dough on a parchment paper-lined baking sheet to approximately 9 by 13 inches, making sure to keep the parchment underneath, as this makes it easier to transfer to a serving platter once baked (see Cook's Note).

Peel the apples and cut them into quarters. Trim away the core, then thinly slice lengthwise.

Shingle the apple slices on top of the pie dough so they overlap slightly (they will shrink slightly during baking). You can go right up to the edge of the pastry.

Using a pastry brush, brush the apples with the oil and bake until the crust is golden brown and crisp, 30 to 40 minutes.

Meanwhile, warm the apricot preserves in a small pan over medium-low heat. Generously brush over the apples to glaze them as soon as you remove the tart from the oven.

Gently transfer the tart to a serving platter, making sure to remove the parchment. Enjoy warm or at room temperature with a scoop of vegan ice cream.


Cook's Note: If you can't find rectangular store-bought pie crust, you can use circular or any shape you like—or stack and roll together 2 smaller crusts to create a 9-by-13-inch rectangle.