First, choose whether to use the classic shortcrust pastry or the one without butter. I used the one without butter, for a lighter dessert.

Dissolve the sugar in the water, then combine the two types of oil to create an emulsion. Add the sifted flour with the baking powder and a pinch of salt. Mix first with a wooden spoon, then transfer to a pastry board giving the shape of a dough. Wrap in plastic wrap and refrigerate for at least a couple of hours.

In the meantime, dedicate yourself to the preparation of the cream. I prepared a vegan custard using Marco Bianchi’s recipe. Without gluten, lactose and eggs, it is a real salvation in the kitchen.

To prepare it, dissolve the cornstarch in the milk at room temperature. Add the sugar and lemon zest to flavor (or the vanilla bean). Turn on and bring to just touch the boil, stirring constantly with a whisk to avoid the formation of lumps. Cook until it begins to thicken then transfer to a bowl and cover with the cling film.

Now take the shortcrust pastry from the refrigerator, roll it out with a rolling pin until it is half a centimeter thick. With a pastry cutter or a small bowl, make discs with a diameter slightly larger than that of the tart mold.

Line the mold with the pastry. I used silicone molds, but if you use steel ones, oil them first. Fill the hollow with the custard and complete with the apples

I have prepared the open apple tart, but if you wish you can cover everything with another disc of shortcrust pastry. Bake at 180 ° C for 20 minutes.