I have a soft spot for desserts that feel like a tiny ceremony — simple ingredients, a little alchemy and suddenly, magic. This vegan apple tart is exactly that. We start with crisp apples and tender pastry, but the real romance comes from a rose-saffron syrup that feels like sunshine in liquid form. Delicately floral, warmly spiced and impossibly cozy, this tart is proof that plant-based baking can be both soulful and stunning — one golden, fragrant slice at a time.
Walnut-Topped Apple Tart With Rose-Saffron Syrup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 286 kcal
Ingredients
- 1 sheet puff pastry thawed
- 1 Tbsp. coconut oil
- 2 large organic apples thinly sliced (Honeycrisp or Granny Smith work well)
- Juice of 1 lemon
- 2/3 cup organic sugar or coconut sugar
- 2 tsp. organic cardamom powder
- 2 tsp. organic cinnamon powder
- 1/2 cup organic walnuts chopped
Saffron Syrup
- 1 cup filtered lukewarm water
- 1 cup organic sugar
- 1/2 tsp. rosewater
- Bloomed saffron threads (see easy instructions below)
Instructions
To bloom saffron
-
Using mortar and pestle, grind 8 threads of saffron.
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In small glass container, place 2 ice cubes and sprinkle on saffron powder. Let cubes melt at room temperature.
Saffron syrup
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In small saucepan over medium heat, mix sugar with water. Bring to boil, then lower heat and simmer 15-20 minutes.
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Stir in rosewater and bloomed saffron and cook for another minute. Remove from heat and allow to cool.
Tart
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Preheat oven to 400 degrees F. Lightly brush baking sheet pan with coconut oil. Unfold one rectangular pastry sheet and place on pan.
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In medium bowl, toss apple slices with lemon juice, sugar and spices. Mix well and let sit 5-10 minutes for flavors to meld.
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Arrange apples over pastry sheet in neat rows, or create your own pattern. Sprinkle with walnuts and cinnamon.
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Bake about 20 minutes, until pastry is puffed and golden brown.
-
Carefully remove from oven and transfer to serving platter. Drizzle with saffron syrup and top with extra chopped walnuts. Slice into squares and serve.
Recipe Notes
• Keep remaining saffron syrup in refrigerator for up to 1 week for use in other recipes.
• Refrigerate leftovers in airtight container for up to 3 days.
Shop the ingredients that make baking magic happen — only at Vitacost.
Nutrition Facts
Walnut-Topped Apple Tart With Rose-Saffron Syrup
Amount Per Serving (1 slice)
Calories 286
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g15%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Sodium 54mg2%
Potassium 102mg3%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 31g34%
Protein 3g6%
Vitamin A 25IU1%
Vitamin C 7mg8%
Calcium 24mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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