1. Make the Apple Filling

Dump apples, brown sugar, vegan butter, lemon juice, and cinnamon into your saucepan. Medium heat, occasional stir, let them mingle for 10 minutes. You want tender apples that still know their shape – mush belongs in applesauce, not tarts.

Cornstarch time: whisk it with water until smooth (lumps = sadness). Pour into bubbling apples while stirring like your life depends on it. Five more minutes until thick and shiny. Off the heat, into a bowl, ignore it while it cools. Seriously, hot filling equals soggy disaster – I’ve cried over this mistake.

2. Prepare the Pastry

Chuck flour, powdered sugar, salt, and soft vegan butter into a bowl. Mash with a fork or pulse in food processor until it resembles breadcrumbs with attitude. Visible butter bits = future flaky layers.

Drizzle cold water while mixing gently – think folding laundry, not kneading bread. Dough should stick together when squeezed but not feel wet. Too dry? Water by the teaspoon. Too sticky? Flour to the rescue.

3. Assemble the Tarts

Oven to 350°F (180°C) – hotter burns edges, cooler leaves sad pale crusts.

Grease those tart molds like they insulted your mother. Roll dough ¼-inch thick on floured surface. Cut circles bigger than your molds – shrinkage happens. Press dough into molds, embracing wonky edges because perfection is overrated. Spoon cooled filling into shells – level with edges unless you enjoy scraping caramelized apple off your oven floor.

4. Bake

Twenty minutes in the oven transforms dough and fruit into golden happiness. Edges should be bronzed, filling should bubble lazily.