In a mixing bowl or food processor, combine all-purpose flour, vegan butter, and granulated sugar. Pulse or mix until it resembles soft crumbs, about 1-2 minutes.

Gradually add cold water, one tablespoon at a time, until the dough comes together but remains soft. Form into a ball, wrap in plastic, and chill in the fridge for at least 30 minutes.

Once chilled, lightly flour your surface and roll out the pastry to fit your greased 9-inch tart pan, about ¼ inch thick.

Transfer the rolled pastry to the tart pan, pressing gently into the edges and patching any holes. Trim excess dough, then chill for another 10 minutes.

Preheat your oven to 350°F (180°C). Line the chilled tart shell with parchment paper and fill with pie weights. Blind bake for 10-15 minutes until lightly golden.

Remove the weights and parchment, and allow the crust to cool slightly.

In a mixing bowl, combine remaining granulated sugar and ground cinnamon.

Core and thinly slice your apples, arranging them tightly in the blind-baked crust. Sprinkle the cinnamon-sugar mixture evenly over the apples.

Brush the apple slices with melted vegan butter and sprinkle any remaining cinnamon-sugar mixture on top.

Bake the tart for 45-55 minutes, until the apples are tender and the crust is golden brown.

Let the tart cool for a few minutes. Brush warm apples with apricot jam for shine.

Allow to cool slightly more before serving, warm or at room temperature.