In a medium sized bowl, beat the earth balance and sugar. Then beat in the vanilla extract and aquafaba.

Mix in the salt, xanathan gum, and 1 1/2 cups of flour. When it is combined, add the last 2 tbsp of flour and combine the dough using your hands until combined.

Wrap the dough in plastic wrap and place in the fridge while you prepare the rest of the tart.

Combine the flour, sugars, cinnamon, and salt in a medium-sized bowl.

Cut in the earth balance. Smush the earth balance between your fingers until you get a crumble. Set aside.

In a large bowl, mix the lemon juice, vanilla, sugars, arrowroot, cinnamon, and salt.

Toss the sliced apples into the sugar mixture. Make sure all the slices are coated.

Preheat the oven to 425 degree Fahrenheit and line a baking sheet with parchment paper. You'll place your tart on this sheet in case it leaks any juices (mine always does!)

Remove the crust from the fridge and press into the tart shell and up the edges.

Place the apple filling inside the tart shell. There are a lot of apples, but they will cook down.

Top the tart evenly with the crumble.

Place the tart on the baking sheet. Bake at 425 degrees Fahrenheit for 12 minutes. Then, turn the heat down to 350 degrees farenehit and baking for another 45-50 minutes. 

Let cool a bit. The beauty of this tart (from my experience) is that it sliced very well even when slightly warm! Enjoy!