Pre-heat your oven to 375 degrees. Grease a standard pie dish with vegan butter. Roll your chosen dough into a round that is at least as big as your dish. Don’t worry if it’s bigger than your dish because we’ll be tucking the excess under when we assemble. Place the rolled out dough on a sheet of parchment and set it in the fridge to chill. You want it nice and cold before it tops the apples!

Prepare the apples: Rinse the apples well and remove the stem. Cut each apple into either 1/2-inch rounds or wedges. If you cut the apples into rounds, make sure to remove the seeds. Set the apples aside. It’s okay if they begin to brown because we’ll be cooking them in caramel.

In a large skillet set over medium heat, add the butter and bay leaves. Once the butter melts, add the coconut sugar and 2 tbsp of water. Cook this mixture, stirring gently until the caramel becomes smooth and thick and begins to bubble. This will take about 5 minutes. If the mixture looks dry or like it’s separating, add an additional tbsp of water. 

Add the apples to the caramel and cook, stirring gently, for 10-15 minutes or until the apples have softened. A good indicator with green apples that they are ready is that the skin has faded from bright green to a light, yellowish-green. Allow the apples and caramel to cool in the pan for 5-10 minutes.

Arrange the apples in your pie dish then pour any remaining caramel over them. Top with your chilled dough, tucking under any excess that hangs over the edge of the dish. Cut a couple of slits in the middle to allow for steam to escape. 

Bake the tarte for 30-35 minutes or until the pastry is golden brown. Cool 10-15 minutes once you remove the tarte from the oven. Carefully invert the tarte onto a plate or platter then serve! It’s particularly delicious with a dollop of cream or ice cream.