Gluten Free Caramel Apple Tart

This Gluten Free Caramel Apple Tart is the perfect dessert for apple season, Thanksgiving, or any fall gatherings you can think off. It features a buttery gluten free tart crust filled with brown sugar caramelized apples and rich caramel sauce. Finished with a buttery pecan streusel, it offers the perfect combination of textures and flavors. Whether enjoyed warm with a scoop of ice cream or as is on a perfect fall day, a slice of this apple tart is a tasty way to celebrate apple season.

Recipe Ingredient Notes

Gluten Free Flour: The gluten free tart dough (Gluten Free Pâte Sablée) is a very forgiving recipe. I have tested it with three popular gluten free flour blends and my own blend. King Arthur Measure for Measure works well in the Gluten Free Pâte Sablée as well as Cup4Cup and Bob's Red Mill 1-to-1. Cup4Cup did provide the lightest crumb. Make sure your gluten free flour blend does contain xanthan gum.

Almond Flour: The almond flour gives this dough its richness and cookie-like texture. If you are nut-free, please substitute with 20 grams of additional gluten free flour but the tart dough might less rich and a bit crumbly. I have also replaced the almond flour with pecan flour in the past which pairs very well with the pecan streusel used in this recipe.

Apples: For an apple tart, you want apples that hold their shape well during baking and offer a balance of sweet and tart flavors. Granny Smith apples bring a tart flavor and firm texture, which holds up well during baking and balances the sweetness of the filling. Honeycrisp apples add a natural sweetness and juiciness, while also maintaining their structure in the oven. Braeburn apples offer a perfect blend of sweet and tart, becoming tender but not mushy. Use one of those varieties or a mix of them. Using a mix provides a depth of flavor and texture, making the tart more dynamic and delicious.

Pecans: Raw, halved pecans work best in this recipe. If you are allergic to nuts or don't have any on hand, feel free to leave them out.

Caramel Sauce: While I am always encouraging making components of my recipes from scratch, using storebought is okay. I am a big fan of Trader Joe's Fleur de Sel Caramel Sauce. If you would like to make your caramel sauce from scratch, you can find detailed instructions and a recipe here: How to make Caramel Sauce

Tools needed to make an Apple Caramel Tart

There are a few kitchen tools you will need to make a Gluten Free Apple Caramel Tart successfully. Most of them are available on Amazon which I have linked but I think you most likely already have them in your kitchen.

Tart shells: I use a 9.5" tart pan with a removable bottom. If you like you can also bake this recipe in individual tartlet shells. This strawberry rhubarb tart recipe is for one 9.5" Tart or 6 tartlets.

Rolling pin: To roll out the gluten-free Pâte Sablée (Sweet Tart Dough), I recommend using a rolling pin. This way it has an even thickness and will bake even.

Stand Mixer or Food Processor: Pâte Sablé can be made with a stand mixer or food processor. You can also use an electric hand mixer.

You will also need a cutting board, a pairing knife, and a peeler for the apples as well as a large sautee pan to make the apple filling.

How to make Gluten Free Tart Dough

Ensure the butter and egg are at room temperature. This is crucial for achieving a sandy texture in the dough and a tender, flaky gluten-free crust.

1. In a small mixing bowl, whisk together the gluten-free multi-purpose flour, almond flour, and kosher salt. Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream the room-temperature unsalted butter and powdered sugar until smooth, but do not overmix.
3. Scrape down the sides of the bowl, then add the room-temperature egg. Mix until combined, even if the mixture looks slightly curdled at this stage.
4. With the mixer on low speed, gradually add the dry ingredients. Mix just until no visible spots of flour remain.
5. Transfer the dough to a parchment-lined sheet tray and shape it into a round disk about 1 inch thick.
6. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to 2 days before using.

How to assemble a Tart Shell

If the gluten-free tart dough has been refrigerated for an extended period of time, let it sit at room temperature for about 10 minutes before rolling it out.

1. Place the gluten free tart dough on a lightly floured sheet of parchment paper.
2. Gently press down with a rolling pin to start flattening the dough, then roll from the center outward, applying even pressure to avoid uneven thickness.
3. To prevent cracking and ensure even rolling, rotate the parchment paper 90 degrees every few rolls.
4. If the dough starts to stick to the rolling pin or the surface, dust it lightly with more gluten-free flour. You can also flip the dough by placing another piece of parchment paper on top, making a "sandwich" with the dough in between, and flipping it over—this helps prevent creases and makes rolling easier. Roll the dough to a thickness of ⅛ to ¼ inch (around 0.5 cm).
5. When the dough is rolled out to a circle 2 to 3 inches larger than your tart pan, use the rolling pin to help transfer it. Gently roll the dough around the pin, then unroll it over the tart pan, being careful not to stretch it.
6. Gently press the tart dough 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.
7. Take a small paring knife or use your fingers and trim off the dough that’s hanging over the edges, 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 blind baking.
8. Allow the prepared tart shell to sit in the fridge for at least 30 minutes before blind baking. You may also refrigerate it for 3 days or freeze it for up to 3 months. Just make sure to wrap it tightly if you plan on making it ahead of time.

How to make Brown Sugar Apple Tart Filling

This brown sugar apple filling for a Gluten-Free Caramel Apple Tart comes together quickly and can be made while the tart dough is chilling in the fridge. You can also make the filling ahead of time and store it in the fridge until you're ready to use it. Please be aware that the apple filling often starts to release additional juices while refrigerated. I do not recommend adding this liquid to your tart, as it can cause a very soggy tart bottom.

1. Start by peeling your apples and dice them into small cubes. I like to cut them roughly around ½ inch. Add the juice from ½ lemon (about 2 teaspoons) to the apples and toss them. A little lemon juice will help brighten and balance out the flavors.
2. Combine your brown sugar, cornstarch, ground cinnamon, nutmeg and kosher salt in a small bowl and whisk together. Set aside.
3. Add butter to a clean, medium nonstick sautee pan and allow the butter to melt.
4. When the butter is melted, add the diced apples and saute them at low-medium heat until they start to soften. This will take anywhere from 3-5 minutes.
5. Once the diced apples start to soften, add the brown sugar cornstarch mixture along with the vanilla extract and stir to combine. Allow the mixture to simmer until slightly thickened.
6. Remove from the heat and allow for it to cool completely before filling your blind-baked gluten free tart shell with it.

How to make Gluten Free Pecan Streusel

1. Melt the butter in a small pot on the stove or a microwave safe bowl. Allow to cool for a few minutes.
2. In the meantime combine the Gluten Free Flour, light brown sugar, granulated sugar, chopped pecans, cinnamon, and kosher salt in a mixing bowl and whisk together.
3. Using a fork or a small spatula, lightly mix the dry ingredients and the melted butter together until crumbles form. Don’t overmix.
4. Place the crumble topping in the fridge while you prepare the rest of the components of the apple tart. At this point you may even freeze the crumb topping up to 3 months. It makes a great addition to muffins, coffee cakes and even cheesecakes.

How to blind bake a Tartshell

Before we can fill our tart shell with the delicious brown sugar apple filling, one has to blind-bake it. This step does not fully bake the dough. It just gives it a head start.

1. Preheat the oven to 350F and arrange the rack in the middle.
2. When your oven is preheated, place the tart crust on a baking sheet. Poke it several times with a fork (this helps to release any air that might be trapped)
3. Press a square of parchment paper or aluminum foil tightly against the gluten-free tart crust. Make sure to cover the edges to prevent them from burning. Fill it evenly with dried beans, dried rice or pie weights if you happen to own some.
4. Bake for 15 minutes and remove from the oven. Carefully remove the parchment paper and dried beans (just grab the edges and remove them). Do not turn off the oven! Increase the temperature to 375F!
5. Allow the gluten free tart shell to cool for 5-10 minutes on a cooling rack before filling it.

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.

1. Make sure the oven is preheated to 375F!
2. In a small bowl combine the gluten free flour and granulated sugar. Sprinkle this flour sugar mixture on the bottom of the tart shell. This will soak up the juices from the apple tart filling and help to limit a soggy tart bottom.
3. Transfer the cooled brown sugar apple filling to the tart shell and spread out evenly. If the fruit releases a lot of juices, avoid adding them to the tart.
4. Drizzle the apples with the caramel sauce. I use around 75 grams and start in the middle and work my way in a swirl to the edges.
5. Top the apples with the gluten free pecan crumble.
6. Place the apple caramel tart in the oven and bake at 375F for 15 minutes. After 15 minutes lower the temperature to 350F and continue baking the tart for an additional 32 - 38 minutes. The streusel should be golden brown and you may see some juices or caramel running from the tart. If you like you can test the internal temperature of the fruit with a digital thermometer. It should reach at least 200F.
7. Carefully remove the gluten free tart from the oven and allow it to cool in the tart pan for at least 2 hours before removing it from the tart pan and serving. The apple filling sets as it cools so if you slice the tart too early, it may be loose.

Serving

To remove a tart from its shell, ensure it is completely cooled. Place the tart pan on an elevated object (like a can) and gently push down on the edges of the tart ring to slide it off, leaving the tart on the pan’s removable bottom. Carefully slide a spatula under the tart to transfer it to a serving plate. If the tart base sticks, use a knife to gently loosen it before sliding it off. (Clearly, this only works for a tart shell with a removable bottom)

Use a sharp knife to cut the spple tart into slices. Dust the slices with some powdered sugar if you like and serve with a dollop of whipped cream or a scoop of vanilla ice cream.

Storage & Freezing

This Gluten Free Apple Caramel Tart is the best the day it has been baked. You may store any leftovers in an airtight container in the fridge for up to 3 days. If you like reheat the slices in the microwave for 30 seconds before serving.

I don't recommend freezing the baked gluten free apple tart but you may freeze the components like the unbaked gluten free tart shell and the pecan streusel.

FAQ - Gluten Free Caramel Apple Tart