This Gluten Free Caramel Apple Tart starts with a delicate gluten-free pâte sablée, filled with caramel sauce, brown sugar caramelized apples, and topped with a pecan streusel. I actually won an award for this dessert many, many years ago so I guess I can actually call this an Award Winning Dessert.
This dessert may seem intriguing to you if you have never made a tart before. I recommend starting with the gluten free pâte sablée (which needs to rest for 2hrs). In the meantime make the Caramel Apple Tart Filling, Caramel Sauce (if using), and the Pecan Streusel Topping.
If you love apple desserts, please make sure to check out my Gluten Free Apple Cheesecake Bars and my Gluten Free Applesauce Cake.
Recipe Ingredient Notes
Gluten Free Flour: I have tested this recipe with the 3 most popular gluten free flour blends as well as my own blend. I was pleasantly surprised to see King Arthur Measure for Measure worked in the Gluten Free Pâte Sablée as well as Cup4Cup and Bob's Red Mill 1-to-1.
Almond Flour: The almond flour gives this dough its richness and cookie-like texture. If you are nut-free, please substitute with 40 grams of additional gluten-free flour. I am a big fan of superfine Almond flour like this product from Costco but also the almond flour you can find at Aldi.
Apples: I use Honeycrisp Apples in this recipe for Gluten Free Caramel Apple Tarts. They are crisp and juicy, with a honey-sweet and tart flavor. Other apple varieties that work great here are Gala, Fuji, and Braeburns. Feel free to use whatever you have on hand as long as your apples are not bruised and on their way out.
Pecans: Please use raw, halved pecans in this recipe. If you are allergic to nuts or don't have any on hand, feel free to leave them out.
Cinnamon: Use high-quality ground cinnamon for this recipe such as Vietnamese cinnamon. This is the strongest, richest, and sweetest cinnamon around.
Recipe Equipment Notes
Food Processor: This recipe can be made in the food processor, with your stand mixer, or by hand. I choose the food processor because it’s cleaner and quicker. If you make this in your stand mixer, please use the paddle attachment. If you choose to make this by hand, you can use a pastry cutter to cut in the butter and your hands. The instructions in this recipe will be written for a food processor.
Tart shells: In this recipe, I use a 9" tart pan with removable bottom. Personally, I prefer making gluten-free caramel apple tart in individual tartlet pans.
Why I prefer small tart shells: First of all, they look cute, and second this way we avoid a soggy middle. A lot of times large tarts don’t bake all the way and you end up with an under-baked middle part no one wants to even consider eating. Also, small tarts cool a lot quicker and you can eat them fresh-baked within 30 minutes after baking. A large tart can take up to 2hrs to be completely cooled plus should sit in your refrigerator for additional time to set up.
This recipe is for One 9" Tart or 6 tartlets (you may have some extra tart dough and filling. You can always bake off more). I use those Mini Tart Shells.
How to make Gluten Free Pâte Sablée in the food processor
Do not be alarmed if this dough is very soft. It will set up in your fridge before being rolled out to create the tart shells.
- Combine dry ingredients in your food processor and pull 10-15 times to combine
- Add your room temperature butter (which has been cut up into smaller pieces)
- Pulls your food processor several times (10-15) to combine the dry ingredients with your butter.
- Turn your food processor on and blend for 10 seconds and add your whole egg through the feeder
- Blend to combine (5-10 seconds). Your dough may appear a bit sticky and soft but once it has rested in the fridge it will be perfect.
- Transfer your dough on a parchment lined sheet tray or plate and gentle knead it together into a dough disk. If the dough is too sticky, please add a little bit of flour (1-2 tablespoons).
- Wrap and place in your refridgerator for at last 2 hours to set up.
How to assemble Tart Shells
If you would like to see a visual guide – here is a reel I put together on how to make small tart shells. I also uploaded an IGTV Video on how to assemble a large tart shell. In that particular video, my dough was too soft but still worked out perfectly fine.
To make tart shells, roll out your chilled Gluten Free Pâté Sablée between two sheets of parchment paper. If the dough is too cold to roll out, allow it to sit at room temperature for 10-15 minutes. The best way to roll out any dough is by starting in the center and rolling outward. To ensure your dough rolls out even, rotate your parchment paper 90 degrees every few rolls and repeat (this will also prevent the dough from cracking). If the dough feels stuck or very sticky, dust it with some additional gluten-free flour.
Roll out the dough around ⅛-1/4 inch thick - around 0.5cm (50 mm)
If the dough softens, refrigerate for a few minutes before cutting and placing it into the tart shell.
Remove the parchment paper and use a cutter or plate slightly larger than your tart shell to cut it into a circle. It does not have to be perfectly round but bigger than the tart shell.
Lay your dough circle over your tart shell and gently press into the shell. Use your fingers to gently press the dough into the bottom of the pan and up along the edges. Don’t worry if excess dough hangs over the edges. Take a small paring knife or use your fingers and trim off the dough that’s hanging over the edges of each tart pan. It’s okay to leave a little bit of extra dough (like ¼″ or 2-3mm) in case the dough shrinks a little bit while we blind bake it.
Important: Allow your prepared tart shell to sit in your fridge for 30 minutes before blind baking them. You can shape the tart shells up to 3 days ahead of time before baking them. You may also freeze them for up to 3 months.
Yes, you can re-roll all your dough scraps but I wouldn’t reroll them more than 2 – 3 times top, or your dough will be very tough!
How to blind bake Gluten Free Tart Shells
Before we can fill our tart shells for our gluten-free caramel apple tart with our apple filling, we have to blind bake it. This step does not fully bake the dough. It just gives it a head start.
- Preheat your oven to 350F
- Cut a sheet of parchment paper into square.
- When your oven is preheated, poke your tart shell several times with a fork (this helps to release any air that might be trapped)
- Line your prepared tart shell with the cut parchment paper and fill it with dried beans or dried rice.
- Bake for 15 minutes and remove from the oven.
- Remove the parchment paper and dried beans (just grab the edges and remove them)
- Allow the tart shell to cool down on a wire rack before filling it.
How to make Caramel Apple Tart Filling
This brown sugar apple filling for a Gluten Free Caramel Apple Tart comes together in a pinch and cooks quickly. You can make this ahead up to 3 days which makes this dish a perfect Holiday dessert option. This Brown Sugar Apple Topping is also a fabulous ice cream topping or use it to top your favorite gluten-free pancakes or waffles with. If you make this ahead, make sure to store it in your refrigerator until you are ready to use it. There will be a good amount of liquid in the pan the apples which I do not recommend adding to your tart. The additional liquid can cause a very soggy tart bottom.
- Start by peeling your apples and dice them into small cubes. I like to cut them around 1cm dice (roughly ½ inch?). The apples will shrink a little bit while cooking.
- Combine your brown sugar and cornstarch in a small bowl and whisk together. Set aside.
- Add butter to a clean, medium nonstick sautee pan and allow for the butter to melt. Add your diced apples and sautee them at low-medium heat until soft and they have some color to them (it’s okay if they are lightly caramelized – caramelization means flavor – just don’t burn them)
- Once your apples are tender (around, 5-10 minutes) add your brown sugar cornstarch mixture and stir to combine. Once the sugar has dissolved, add your vanilla, ground cinnamon and salt. This may cause some bubbles in your pan so please be careful. Allow the mixture to simmer until slightly thickened.
- Remove from the heat and allow for it to cool completely before filling your blind baked tart shell with it.
How to make Caramel Sauce
While the caramel sauce on the bottom of the tart is optional, I highly recommend it. This is one of those recipes, you can use up leftover caramel sauce you may have in your fridge or go the easy road and use store-bought.
- In a small pot combines water, sugar, and salt and bring to simmer over medium heat.
- Carefully bring the sugar and water mixture to a simmer without stirring. Allow to simmer under supervision until it reaches a copper/iced tea color - this depends on your stove. This can take anywhere from 5 minutes to 10 minutes.
- Remove the pan from heat and carefully add the heavy cream little by little and whisk to combine with a whisk.
- Please be careful because the mixture will bubble up and may splatter. And caramel burns are the worst. You may need to return your sauce to the stove on low heat for a minute and bring it back to a low simmer and whisk to combine.
- Your caramel sauce may look very thin but will thicken as it cools down.
- Allow your caramel sauce to cool before using it for your caramel apple tart.
- Store leftover caramel sauce in your refrigerator for up to 7 days.
How to make Pecan Streusel
This Pecan Streusel Topping can be made up to 7 days ahead. I recommend storing it in an airtight container in your fridge or freeze it. You can use it straight from the freezer if frozen.
- Combine dry ingredients and chopped pecans in a small bowl, add butter, and with a fork or your hands crumble together until it resembles a streusel topping
How to assemble and bake a Gluten Free Caramel Apple Tart
Once you have all your components for your gluten-free caramel apple tart, it's time to bake your masterpiece.
- Preheat your oven to 350F and line a sheet tray with parchment paper. This will help to catch any caramel drippings and secure easy cleanup.
- Place your prebaked tart shell on your sheet tray and add a generous scoop of caramel sauce. You just want enough to cover the bottom of the tart shell (the caramel sauce is optional but I highly recommend using it).
- Spread out the caramel sauce and top with the Brown Sugar Apple filling. Use a slotted spoon for this and try to limit adding the additional liquid the apples have released to the pan. Some of the sauce is good but don't go overboard or your tart will be soggy.
- Spread out the apple filling evenly and sprinkle evenly with the pecan streusel.
- Bake at 350F for 40-45 minutes depending on your oven. You know your tart will be done when the filling is bubbling (maybe even over the rims) and the pecan streusel looks golden.
- Once your tart is baked, remove it from the oven and allow for it to fully cool down at room temperature. At this point, you may serve it but please be advised the filling may be loose. I recommend refrigerating your tart for 30 minutes before cutting.
- Serve with Vanilla Ice Cream, whipped cream, or as is.
- Store leftovers in an airtight container in your refrigerator for up to 5 days. I do not recommend freezing leftovers.
How to bake Gluten Free Caramel Apple Tartlets
If you prefer making Tartlets (the small version of this tart), please follow the instructions in how to make and bake the tart shells in my recipe for Gluten Free Strawberry Rhubarb Tartlets.
Once you have your Mini Tart Shells blind baked, fill them the same way as the large tart. Start with caramel sauce, apple filling, and top with the pecan streusel. This recipe should give you enough for 6-8 tartlets.
Bake the tartlets at 350F for 25-35 minutes or until the filling is bubbling (maybe even over the rims) and the pecan streusel looks golden.
Remove them from the oven and allow for them to cool for 30 minutes before removing them from the pan and serving them.
Store leftovers in an airtight container in your refrigerator for up to 5 days. I do not recommend freezing leftovers.
Frequently asked questions
The bottoms of my tart is soggy
This most likely happened because you rolled out the tart dough too thin, did not prebake it long enough, or added too much additional liquid from the apples to your tart. Roll out the dough around ⅛-1/4 inch thick - around 0.5cm (50 mm). Sadly it's very common and happens to the best of us that a large tart will be soggy in the middle (It will still be delicious!)
Can I make this recipe vegan?
While I have made this recipe without any problems dairy-free, I have not tried to substitute the egg in the sweet-tart dough with a vegan alternative.
I don't have celiac - Can I make this recipe?
Yes. Please substitute the Gluten-Free Flour in the Pâté Sablée with 210g of all-purpose flour. Please use the same amount of flour in the streusel.
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
📖 Recipe
Gluten Free Caramel Apple Tart
Made with with a gluten free sweet tart crust (Pâté Sablée), brown sugar apple filling and topped with a pecan streusel topping. Just as delicious as a pie!
Ingredients
For the Gluten Free Pâté Sablée
- 240 grams Gluten-Free Multipurpose Flour
- 40 grams fine ground almond flour
- 75 grams powdered sugar
- ½ teaspoon (2 grams) kosher salt
- 113 grams butter, room temperature, cut into smaller pieces
- 1 large egg, room temperature (around 60 grams)
For the Brown Sugar Apple Filling
- 100 grams light brown sugar
- 10g cornstarch
- 25 grams unsalted butter
- 800-900 grams peeled and diced apples (I used 6 medium sized apples)
- 1 teaspoon Vanilla Extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon nutmeg (or a few grates of fresh grated nutmeg)
- 1 teaspoon kosher salt
For Caramel Sauce
- 115 grams water
- 240 grams sugar
- ¾ teaspoon (3g) kosher salt
- 220 grams heavy cream
For the Pecan Streusel
- 100 grams gluten free multipurpose flour
- 75 grams light brown sugar
- 80 grams raw, chopped pecans
- 60 grams butter, cold, cut in smaller pieces
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
Instructions
How to make Gluten Free Pâté Sablée
- Combine your gluten-free flour, almond flour, powdered sugar, and salt in your food processor and pulse to combine 10-15 times.
- Add your room temperature butter and pulse 10-15 times until it has a crumbly texture.
- Turn your food processor to blend and blend for 10 seconds and add your whole egg through the feeder.
- Blend to combine (10-15 seconds)
- Remove the dough (which will be very soft) from the food processor bowl onto a parchment-lined sheet pan. Using the parchment paper, compress it into a disc and wrap it with the paper. Chill in the refrigerator for at least 2 hours before rolling out.
This dough can be made for up to 3 days ahead and be frozen for up to 3 months.
To make this recipe in your stand mixer, combine butter and powdered sugar and mix with your paddle attachment for 2 minutes. Add your egg and mix to combine. Add your dry ingredients and mix until there are no more visible spots. Do not overmix.
How to make your gluten free tart shells
- To make tart shells, roll out your chilled Gluten Free Pâté Sablée between two sheets of parchment paper. Roll out the dough around ⅛-¼ inch thick – around 0.5cm (50 mm)
- If the dough softens, refrigerate for a few minutes before cutting and placing it into the tart shell.
- Remove the parchment paper and cut the dough into a circle larger than your tart shell. It does not have to be perfectly round but bigger than the tart shell.
- Lay your dough circle over your tart shell and gently press into the shell. Use your fingers to gently press the dough into the bottom of the pan and up along the edges. Don’t worry if excess dough hangs over the edges. Take a small paring knife or use your fingers and trim off the dough that’s hanging over the edges of each tart pan. It’s okay to leave a little bit of extra dough (like ¼″ or 2-3mm) in case the dough shrinks a little bit while we blind bake it.
Important: Allow your prepared tart shell to sit in your fridge for 30 minutes before blind baking them. You can shape the tart shells up to 3 days ahead of time before baking them. You may also freeze them for up to 3 months.
How to blind bake tart shells
- Preheat your oven to 350F
- Cut a sheet of parchment paper into a square
- When your oven is preheated, poke your tart shell several times with a fork (this helps to release any air that might be trapped)
- Line your prepared tart shell with the cut parchment paper and fill it with dried beans or dried rice.
- Bake for 15 minutes and remove from the oven.
- Remove the parchment paper and dried beans (just grab the edges and remove them)
- Allow the tart shell to cool down on a wire rack before filling it.
How to make Brown Sugar Apple Filling
- Combine brown sugar, cornstarch, cinnamon, and salt in a small bowl. Set aside.
- Melt butter in a large nonstick skillet over medium heat. Add your small diced apples and sauté until they are almost tender (this will take around 5-10 minutes)
- Add your brown sugar mixture and stir until sugar dissolves.
- Add the vanilla. This may cause some bubbles in your pan so please be careful. Allow the mixture to simmer until slightly thickened.
- Remove from the heat and allow to cool completely.
How to make Caramel Sauce
- In a small pot combine water, sugar, and salt and bring to simmer over medium heat.
- Carefully bring the sugar and water mixture to a simmer without stirring. Allow to simmer under supervision until it reaches a copper/iced tea color - this depends on your stove. This can take anywhere from 5 minutes to 10 minutes.
- Remove the pan from heat and carefully add the heavy cream little by little and whisk to combine with a whisk.
- Please be careful because the mixture will bubble up and may splatter. And caramel burns are the worst. You may need to return your sauce to the stove on low heat for a minute and bring it back to a low simmer and whisk to combine.
- Your caramel sauce may look very thin but will thicken as it cools down.
- Allow your caramel sauce to cool completely before using it for your tart.
Store leftover caramel sauce in your refrigerator for up to 7 days.
How to make Pecan Streusel Topping
- Combine dry ingredients and chopped, raw pecans in a small bowl, add the cold, small cut butter, and with a fork or your hands crumble together until it resembles a streusel topping. This may be a bit tricky with the pecans.
- Store in the fridge until ready to use.
To assemble your tarts and bake them
Once you have all your components for your gluten-free caramel apple tart, it’s time to bake your masterpiece.
- Preheat your oven to 350F and line a sheet tray with parchment paper. This will help to catch any caramel drippings and secure easy cleanup.
- Place your prebaked tart shell on your sheet tray and add a generous scoop of caramel sauce. You just want enough to cover the bottom of the tart shell (the caramel sauce is optional but I highly recommend using it).
- Spread out the caramel sauce and top with the Brown Sugar Apple filling. Use a slotted spoon for this and try to limit adding the additional liquid the apples have released to the pan. Some of the sauce is good but don’t go overboard or your tart will be soggy.
- Spread out the apple filling evenly and sprinkle evenly with the pecan streusel.
- Bake at 350F for 40-45 minutes depending on your oven. You know your tart will be done when the filling is bubbling (maybe even over the rims) and the pecan streusel looks golden.
- Once your tart is baked, remove it from the oven and allow for it to fully cool down at room temperature. At this point, you may serve it but please be advised the filling may be loose. I recommend refrigerating your tart for 30 minutes before cutting.
- Serve with Vanilla Ice Cream, Whipped Cream, caramel sauce or plain as is.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 31722
The calories shown are not accurate. Please enjoy your Gluten Free Caramel Apple Tart
Michelle
I was fortunate enough to try a piece of the test bake of this Gluten Free Apple Tart and I can't wait to make this at home. Thank you!
Kaitlin
It's hard to find a tasty gluten-free crust but this is amazing!
Marinela
This gluten-free caramel apple tart is beyond delicious! The pecan streusel topping amazingly completes its perfectly sweet flavor. You have wonderful gluten-free dessert ideas on your blog, thank you!
nancy
thanks for sharing this tasty gluten free crust! another great way to use up the apples
Lynn Allan
Another winner! The tart was fantastic and all of the components were delicious. Your instructions were very clear and easy to follow. Thank you, so much, for taking such care in creating fantastic recipes!
Daniela
Thank you, Lynn! I love hearing this
Karin
This recipe is a definite winner!! I made this for a family dinner and everyone loved it!!
The crust is amazing. I actually took the leftover dough and rolled it out, cut it into strips and baked those to eat plain or with some Nutella spread on it. Thank you for another fantastic recipe.
alli
made this tonight for my 11yo sons birthday and it was AMAZING. so delicious and not difficult to make.
Stephanie
Should I bring this to room temp before serving? It looks amazing!
Patty
Should we grease the tart pan?
Daniela
Great question. I actually never did that.