French Apple Tart

For the tart dough:
Preheat oven to 400 F.

In the bowl of your stand mixer combine flours, salt, applesauce, Earth Balance, almond milk, and powdered sugar or agave. Mix on low, until all ingredients are thoroughly combined. If necessary, add water 1 tablespoon at a time while mixing in order to pull dough together into a ball. After dough comes together, form dough into a disk shape and tightly wrap it in plastic wrap or wax paper. Refrigerate for 2 hours or until firm.

When dough is firm, remove it from the refrigerator and put it onto a lightly floured work surface. Roll it out to fit a 9 inch round tart pan or pie pan (big enough to cover the bottom and up the sides of the pan). Dough should be about 1/4 inch thick when rolled out. Line pan with dough, top the dough with pie weights, and bake at 400 F for 15 minutes. Reduce heat to 350 F and bake for 5 additional minutes. Remove from oven, remove pie weights, and let the crust cool while preparing the filling. Change the oven temperature to 375 F.

For the filling:

Combine apples, sugar, orange juice, Earth Balance and spices in a large bowl, tossing apples to thoroughly coat with mixture. Pour apple mixture into the tart crust, mounding the apple mixture if necessary. The filling will thoroughly fill up the crust, but don’t worry, the apples will bake down and reduce to a manageable size. Sprinkle 2-3 tablespoons of brown sugar over the top of the tart, evenly distributing the sugar to ensure uniform sweetness.

Bake at 375 F for 45-50 minutes, or until apples are soft when pierced with a fork and edges of the crust are golden brown.

Top with ice cream and eat away!