What a beauty!! I tested this recipe a while ago, but thought the picture was to pretty not to share!
Again, this photo is part of the series of recipes I am testing for Terry Hope Romero's new vegan cookbook, scheduled to be published this Fall! I cannot tell you how excited I am to be a part of this, AND to see the final product!!
This tart was, for lack of a better word, Fabulous... and unique, in that it used a shortbread crust made with partially frozen olive oil for the fat. Isa and Terry discuss this technique a bit in Vegan Pie in the Sky, but I haven't tried that particular recipe as of yet. I was a tiny bit skeptical at first, but let me tell you, this crust was amazing: flaky and rich, AND it was "mother and grandmother approved"!
I think this would be a great pie/tart for a beginning pie makers, as the crust is pressed into the tart shell instead of rolled out.
I made my tart with Honey Crisp apples, which worked quite nicely ^_^