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Quick No Bake Apple Tart

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Chef Casey

We’ve got some great vegan butter on hand, which works remarkably well for slathering on cornbread or mixing with herbs and garlic for a compound-butter topping you can throw on grilled mushrooms or bean burgers.  It also sets rather well when chilled, so here’s a great dessert that like most dishes has a wealth of flexibility.

Start off with some graham crackers or cookies, chuck them in a food processor, and reduce them to crumbs.  Pick and chop a bunch of thyme--you’ll be using it through every part of this dessert.  Melt your “butter” and throw in a pinch of thyme.  Mix that with the crumb until it feels like wet sand and holds its shape if you press some into a ball.  Press out your mixture into a pan--tart, pie, casserole--and get that into the refrigerator to cool until set.

Slice up enough apples to fill your crust--for this specific dessert I really like Koru--and immediately soak them in acidulated water (a splash of vinegar or lemon juice is all you need)  before getting a pan on the heat.  You’re going to want some sugar--I’ll leave the type to you--and add just enough of the apple-bath (it’s there already, after all) to dissolve the granules.  Give the pan a swirl, but don’t stir it.  Watch the caramel come to a boil, drain your apples well, and keep watching as it starts to darken.  You’re going to need to move quickly for this next part.  Once the caramel is thick and has darkened to your liking without burning, take it off of the heat and quickly stir through some more of your “butter” with a pinch of salt, a healthy dose of thyme and a splash of lemon juice before tossing your apples in it.  You’re looking for just enough caramel to coat the apples without drowning it.  Immediately lay out the apples into your crust--points for presentation but regardless it’ll taste great--and let cool.  If you want to move a bit slower, you can spread the caramel into the crust first, then add your apples in a nice shingling.  Whichever way you go, the end result should have a nice set crumb pastry, a sweet-salty-tangy caramel, and crunchy apples with their best friend thyme.

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