Can't you just make a tart with an oil crust? Here's my oil pie crust recipe. This makes a two-crust pie but can be easily halved.

Oil Pie Crust

2 cups flour (this is actually quite good with whole wheat pastry flour if you can get fresh flour. Don't try something new though if you're not used to it.)
2 tsp. salt
Put 4 TBLSP COLD water into 1/2 cup oil. Stir until bubbles are uniform through it. Pour liquid into flour and stir. Separate into 2 piles and roll out between wax paper.

I have not made a rustic tart with this, only a pie, so don't know how it holds up without a pie tin. Possibly would need more than a half recipe for a large tart pan, don't know for sure on that either. There are also press-in tart crusts that you could make with margarine or coconut oil or some of the veggie palm oil stuff.

Thanks lpinkmouthain. I'm just wondering if I could make this a day early without the crust getting really soggy. It probably wouldn't be much different than a regular apple pie that sat for a day.
I wonder if the puff pastry would get soggier than a regular pie crust when made ahead? Maybe the puff pastry would also get sort of leathery?

I don't know about this crust. It is forgiving, but I have only made regular pie with it. I do know that my friend made a rustic apple tart the day before Thanksgiving and it was delicious a day later. Be careful about make-ahead pies though, keep them cool or they can mold quickly. Ask me how I know! Not sure about the puff pastries but I have kept apple strudel for a day or two without noticeable quality decline. One thing that declines within hours though, is anything made with phyllo dough!

Thanks lpinkmountain!

I would make the tart if possible, that morning and reheat before eating. Pepperidge Farms puff pastry while not the real deal, is still pretty good.

Thanks Bumblebeez.

I do have Pepperidge Farm puff pastry........I'm just not sure I have the time. It's a pretty hectic day (for me, at least.......everyone else just relaxes and enjoys it!! haha).
I might try getting up even earlier and making it. It IS very neat looking and yummy too!

This isn't an apple tart, but apple dumplings can be made ahead and easily made vegan. The canned crescent rolls are vegan incidentally (but read the container just in case). Just switch out the butter for Earth Balance.

You can make it up until baking and just keep it in the fridge till you're ready to bake and pop in the oven after dinner. Hot apple dumplings require vanilla ice cream - the coconut milk based ones would be lovely.

Apple Dumplings (Pioneer Woman)

Ingredients

2 whole Granny Smith Apples
2 cans (8 Oz. Cans) Crescent Rolls
2 sticks Butter
1-1/2 cup Sugar
1 teaspoon Vanilla
Cinnamon, To Taste
1 can (12 Oz.) Mountain Dew Soda

Preparation Instructions

Peel and core apples. Cut each apple into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan.

Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour entire mixture over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top.

WARNING: Prepare this dish at your own risk. It is beyond imaginable.

Here is a link that might be useful: Apple Dumplings

OMG Chi83........talk about an artery clogger!.........but it looks sooooooooo good! The link you included was funny!
I'm wondering how the vegan butter would do? (Probably just the same as the real stuff).
What is the function of the Mountain Dew? I wonder if it could be replaced with something else?

My oldest daughter is vegan. She (as well as I) loves Chocolate! Here is a recipe we use to make Chocolate Mousse:

Vegan Chocolate Mousse Recipe
This has got to be one of the easiest - but most rewarding - treats ever made. It's dairy-free, egg-free, and free of animal products. But it tastes rich and satisfying like a chocolate mousse should.
Vegan Chocolate Tofu Mousse Recipe
Serves 6 (unless Ulrike and I eat it... we can almost eat the whole batch)
Preparation time: 30 minutes
Ingredients:
1 package soft silken tofu (~12 oz)
10 oz. chocolate chips, about one small package Or use dark bakers chocolate. Many dark chocolate chips are vegan; check the ingredients for dairy products if milk ingredients are a concern.
3 Tbsp. pure maple syrup (any syrup that's vegan will work)
1 tsp. vanilla extract
Directions:
1. Let tofu come to room temperature.
2. Using a food processor, blender, or hand mixer, blend tofu until just smooth.
3. In a double boiler, melt chocolate chips with a tablespoon or two of water over low heat. Stir constantly.
4. Add maple syrup to melted chocolate and combine until smooth.
5. Remove from heat and add vanilla. Stir.
6. Put chocolate blend into food processor, blender, or a large bowl, and mix with tofu until creamy.
7. Pour into very small serving dishes- chill until set.

I think the vegan butter would work fine in this recipe given how much sugar and cinnamon is in it. It's made to basically replace butter in recipes. You would notice a difference on bread, but in recipes it tastes similar to butter. I haven't made this particular recipe vegan, but I've made her cinnamon rolls as vegan with earth balance and they were very similar in taste to the butter ones.

I think you could easily just replace the mountain dew with water since there's so much sweetness in the sauce already. Sometimes I do half white sugar and half brown sugar.

Let us know what you decide to make!

You could probably use 7-Up, which brings the lemon lime flavors to the mix. Or cherry 7-Up, or ginger ale for a different taste note.

I would marked stewed apples ahead of time and refrigerate. Tastes just like apple pie filling. Then serve with whipped cream on top. Serve whatever biscuits or cookies or tarts you want separately. No soggy tarts, and vegans can avoid anything they don't want.