Roll the other half of the pastry dough as thinly as possible (between ⅛ and ¼ inch thick) on a rolling mat Wrap half of the pastry dough in cling wrap The pastry dough should start to come together into a dough ball. I used pink pitaya, and the color faded when I baked them, so if you want pink crust, you may want to avoid the all-natural food colorings.ĭrizzle in 5 tablespoons of ice water while the food processor (Optional) Mix pink vegan food coloring into 5 tablespoons of ice water. , ¼ teaspoon salt, and 2 tablespoons powdered sugar using a food processor Process 2 cups all-purpose flour, ⅔ cup vegan butter and/or spectrum sustainable organic palm shortening (If you don’t have either of these, you can use any vegetable or olive oil.) Make the shortcrust pastry dough up to 3 days ahead of time, wrap well, and chill it in the fridge.Ĭoat the inside of 12 cubbies of a cupcake pan with vegan butter or coconut oil. organic coconut oil or organic vegan butter or margarine (for coating the pan). ⅔ cup vegan butter (I like the organic whipped earth balance, but they also have a soy-free one if you avoid soy) or spectrum palm shortening (or a combination of both)*.This recipe makes 12 mini vegan apple tarts that look like roses. If you like apple pie, you might also like my apple hand pies. They loved them! The apple variety doesn’t really matter, but my favorites are pink lady and mutsu apples. I made these for mother’s day last year to bring to my maternal humans. These are low in sugar, so they’re perfect for parents or anyone else who likes low-sugar desserts. Baked in a cupcake/muffin pan, these are the perfect little serving size for picnics, potlucks, or brunch in bed (hinnnnt, is anyone I live with reading this? Knowing my dog, she’s like yeah, I’ll pretend to bring you brunch in bed but I’ll show up empty-handed licking my face). These vegan apple tartlets are like mini apple pies dressed up as roses. ♫ Listening to: Disconnected by Shy Child ♫
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