Apple cinnamon rolls in a tart – need we say more? This tart is a decadent combination of two of the best desserts of all time. The recipe takes a little bit of time but the end result is worth it.
Sourdough Cinnamon Roll Deep Dish Apple Tart [Vegan]
For the Dough:
- 1 cup active sourdough starter
- 1 teaspoon instant yeast
- 1 teaspoon sea salt
- 1/2 cup raw sugar
- 1/4 cup water
- 4 tablespoons coconut oil
- 2 flax eggs (2 tablespoons flax eggs plus 6 tablespoons water)
- 1 tablespoon vital wheat gluten
- 1 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1/2 cup raisins
For the Filling:
- 1/4 cup vegan butter
- 2 teaspoons cinnamon
- 1/2 teaspoon each cloves and allspice
- 1/2 teaspoon nutmeg
- 1/4 cup brown sugar
- 5 medium apples
For the Glaze:
- 3/4 cup confectioner's sugar
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond milk
For the Crust:
- 2 cup all-purpose flour
- 1/3 cup canola oil
- 1/2 teaspoon sea salt
- 3 tablespoons raw sugar
- 2-3 tablespoons almond milk
- Start by mixing all the ingredients for the dough – except the raisins – together. Let them rise for 2-4 hours. Be sure to keep the dough in a warm moist environment; it will rise faster.
- Halfway through the rising process, roll the dough out flat and then sprinkle the raisins over it evenly.
- Roll it into an even log and cut it into 1-inch slices to make your mini cinnamon rolls.
- Let, it rise again.
- While the dough is rising, make the crust for your tart. Mix everything together with your fingers. If it gets too dry, splash a bit more almond milk in until you can mold the dough.
- Press the crust into a deep, 9-inch wide tart pan and set it aside.
- Mix together all of the ingredients for the filling.
- Cut your apples into bite size pieces and then toss them in the spice mixture.
- After the apples have been coated with the spices, spread them across the bottom of the pan.
- Set the cinnamon rolls into the tart and bake it at 350°F for 30 minutes.
- While the tart is baking, mix the ingredients for the glaze together in a bowl.
- Once your tart has cooled a little, pour the glaze over the top.
If you're not using a sourdough base, you'll have to tweak this recipe some. I'd just add 1/4 c. more water and 1 t. more yeast and see how that looks. The dough would rise a lot faster, but the flavor and texture would certainly be affected.