If you’ve been dreaming of a stunning dessert that feels like a warm hug in every bite, this Gluten Free Caramel Apple Tart Recipe is exactly what you need. It perfectly balances a tender, buttery gluten-free crust with tender, spiced apples swimming in rich caramel, all topped with a crunchy pecan streusel that adds the perfect contrast. Whether you’re serving it for a cozy family dinner or impressing friends on a special occasion, this tart hits all the right notes—comfort, flavor, and a beautiful presentation—all without gluten, so everyone can indulge happily.
Ingredients You’ll Need
Every ingredient in this Gluten Free Caramel Apple Tart Recipe plays a vital role, from the silky almond flour in the crust that adds subtle nuttiness to the warm spices in the filling that bring those cozy flavors to life. Each component works together to build layers of taste and texture that will make your dessert unforgettable.
- 2 cups gluten-free multipurpose flour (Pâté Sablée): The base of our tender, flaky tart crust that holds everything together beautifully.
- 1/3 cup almond flour, finely ground: Adds a delicate nuttiness and helps create that perfect crumb in the crust.
- 3/5 cup powdered sugar: Sweetens the crust just right for balanced flavor.
- 1/2 teaspoon kosher salt: Enhances all the flavors throughout the tart, from crust to filling to streusel.
- 1/2 cup unsalted butter, room temperature, cut into small pieces: Provides richness and moisture, essential for that melt-in-your-mouth crust.
- 1 large egg, room temperature: Binds the dough together with tenderness and structure.
- 1.5 tablespoons unsalted butter (Brown Sugar Apple Filling): Used to soften and caramelize the apples, adding depth to the filling.
- 6 medium apples, peeled and diced (about 1.65 pounds): The star of the show, offering natural sweetness and juicy texture.
- 2 teaspoons fresh lemon juice: Brightens the apple filling and balances the sweetness.
- 1/3 cup light brown sugar: Adds lovely caramel notes to the apple mixture.
- 1 tablespoon cornstarch: Thickens the filling, so it sets beautifully without being runny.
- 1 teaspoon ground cinnamon: Infuses warm, spicy flavor reminiscent of classic apple desserts.
- 1/8 teaspoon nutmeg: Adds a subtle depth and complexity to the filling’s spice.
- 1/2 teaspoon kosher salt: Balances sweetness and enhances flavor richness.
- 1 teaspoon vanilla extract: Brings comforting aroma and layers of flavor.
- 2/3 cup gluten-free multipurpose flour (Pecan Streusel): Creates the crumbly topping that adds texture contrast.
- 1/3 cup light brown sugar: Sweetens the streusel and caramelizes while baking.
- 3/4 cup raw pecans, chopped: Adds crunch and a toasty flavor to the topping.
- 1/4 cup unsalted butter, cold, cut into small pieces: Helps the streusel clump up when mixed, ensuring a crumbly delight.
- 1/2 teaspoon ground cinnamon: Continues the warm spice theme in the topping.
- 1/2 teaspoon kosher salt: Enhances the pecan streusel’s flavor.
- 1/3 cup caramel sauce (Assembly and Baking): Drizzled over the apples for that signature luscious caramel touch.
- 1 tablespoon gluten-free flour: Sprinkled on the tart shell before filling to prevent sogginess.
- 1 tablespoon granulated white sugar: Adds a slight crunch and sparkle to the crust pre-baking.
How to Make Gluten Free Caramel Apple Tart Recipe
Step 1: Prepare Your Gluten-Free Tart Dough
Start by whisking together your gluten-free multipurpose flour, almond flour, and kosher salt to create a well-blended dry mix. Then, use a stand mixer to beat the softened butter with powdered sugar until smooth and creamy—this step is crucial for that tender crumb. Adding the egg at room temperature ensures the dough binds beautifully without toughening. Gradually introduce the dry ingredients on low speed so the dough comes together without overworking. Shape it into a disk and chill to let the flavors meld and the dough firm up for easier rolling later.
Step 2: Roll and Chill the Tart Crust
Roll out your chilled dough over a lightly floured parchment sheet to between 1/8 and 1/4 inch thickness. Carefully transfer it into a 9.5-inch tart pan, pressing gently to fit the edges perfectly and trimming excess dough—leave a slight overhang to avoid shrinkage. Chilling at this stage is like giving your crust a mini power nap, allowing the butter to firm and the gluten-free flours to relax, ensuring a crisp bake.
Step 3: Make the Pecan Streusel Topping
Melt the butter for your streusel and cool it slightly—that warm butter helps bind the topping without melting your dry ingredients. Combine gluten-free flour, brown sugar, chopped pecans, cinnamon, and salt in a bowl, then gently mix in the melted butter with a fork or spatula. The goal is crumbly clusters, not a paste. Chill this streusel until you’re ready to top your tart, so it bakes into crunchy perfection.
Step 4: Prepare the Brown Sugar Apple Filling
Toss your peeled and diced apples with fresh lemon juice to keep them bright and prevent browning. Cook them gently in melted butter until they start to soften and release their juices. Then stir in a mix of brown sugar, cornstarch, cinnamon, nutmeg, salt, and vanilla extract, cooking further until the filling thickens and becomes aromatic. Allow this filling to cool completely—this avoids a soggy crust later and helps the flavors deepen.
Step 5: Blind Bake the Tart Shell
Preheat your oven and prepare the crust by poking holes with a fork to vent steam. Cover it with parchment or aluminum foil and fill with pie weights to keep the shape intact during baking. Start with 15 minutes at 350°F, then remove weights and increase the heat to 375°F for an additional 5 to 10 minutes until the crust is golden. Cooling it on a rack prevents moisture buildup and readies it for the filling.
Step 6: Assemble and Bake Your Tart
Sprinkle gluten-free flour and granulated sugar evenly over the cooled crust to act as a barrier against sogginess. Spread your cooled apple filling inside, making sure to avoid excess liquid so the crust stays crisp. Drizzle caramel sauce in a beautiful swirl from the center outward—this gives a luscious, glossy finish infused with sweet depth. Finally, top it with the chilled pecan streusel. Bake at 375°F for 15 minutes, then reduce to 350°F and bake for another 32 to 38 minutes until the streusel browns and the filling bubbles joyfully. The ideal internal fruit temperature is 200°F, ensuring perfect texture set.
Step 7: Cool and Slice
Allow the tart to cool at least two hours in its pan, giving the filling time to fully set so your slices hold their shape perfectly. Removing it too early might make the filling runny, so patience here pays off with a stunning presentation and delicious results.
How to Serve Gluten Free Caramel Apple Tart Recipe
Garnishes
A simple dusting of powdered sugar or a few pecan halves on top can elevate the visual appeal without overwhelming the flavors. For extra indulgence, a scoop of vanilla bean ice cream or a dollop of freshly whipped cream adds a cool, creamy contrast that pairs perfectly with the warm tart.
Side Dishes
This tart pairs beautifully with bright, fresh sides such as a crisp green salad with tart vinaigrette, or for brunch, serve alongside eggs and crispy bacon for a memorable mix of sweet and savory. A cup of spiced chai or cinnamon tea also complements the tart’s warm notes wonderfully.
Creative Ways to Present
Try serving individual mini tarts using the same recipe in smaller pans for charming single servings. For a festive touch, drizzle extra caramel and sprinkle chopped toasted pecans around the plate. You could also create a layered parfait by breaking tart slices into pieces and layering with whipped cream and a sprinkle of streusel in clear glasses.
Make Ahead and Storage
Storing Leftovers
Keep your Gluten Free Caramel Apple Tart covered tightly in the refrigerator for up to four days. This preserves the delicate textures and flavors, though the streusel topping may soften slightly over time, it will still be delicious.
Freezing
If you want to make this tart ahead, it freezes beautifully. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn, then store for up to two months. Thaw in the refrigerator overnight before reheating.
Reheating
Warm slices gently in a 325°F oven for 10 to 15 minutes to revive that fresh-baked feeling. Avoid microwaving if possible, as that can make the crust soggy. The slight crisp from the oven will bring the streusel and crust back to life for each serving.
FAQs
Can I use different types of apples in this Gluten Free Caramel Apple Tart Recipe?
Absolutely! A mix of tart and sweet apples like Granny Smith and Honeycrisp works wonderfully to provide both flavor complexity and the right texture after baking.
Is the tart crust suitable for other types of fillings?
Yes, the gluten-free pâte sablée crust is versatile and can support fruit-based or custard fillings, giving you plenty of options to customize the dessert.
Can I make the streusel topping nut-free?
Yes, simply omit the pecans and increase the gluten-free flour slightly or substitute with gluten-free oats for a nut-free crumble that still adds great texture.
What if I don’t have caramel sauce on hand?
You can make a quick homemade caramel by melting sugar and butter with cream or substitute with a drizzle of honey or maple syrup for a different but equally delicious twist.
Is this tart suitable for vegans?
This recipe uses butter and eggs, so it’s not vegan. However, you can experiment with plant-based butter and egg replacers, but results may vary.
Final Thoughts
This Gluten Free Caramel Apple Tart Recipe is a treasure in the world of desserts, combining beloved flavors into a display of comforting elegance that everyone can enjoy. I truly hope you give it a try in your kitchen—it’s not just a recipe, it’s a little celebration of cozy moments and delicious memories waiting to happen.
Print
Gluten Free Caramel Apple Tart Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 1 tart (9.5-inch)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Caramel Apple Tart is a deliciously crisp and buttery tart featuring a tender pâté sablée crust, a warmly spiced brown sugar apple filling, and a crunchy pecan streusel topping finished with swirls of rich caramel sauce. Perfect for fall or any dessert lovers craving a comforting yet elegant treat without gluten.
Ingredients
Pâté Sablée (Crust)
- 2 cups gluten-free multipurpose flour
- 1/3 cup almond flour, finely ground
- 3/5 cup powdered sugar
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature, cut into small pieces
- 1 large egg, room temperature
Brown Sugar Apple Filling
- 1.5 tablespoons unsalted butter
- 6 medium apples, peeled and diced (about 1.65 pounds)
- 2 teaspoons fresh lemon juice
- 1/3 cup light brown sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/8 teaspoon nutmeg
- 1/2 teaspoon kosher salt
- 1 teaspoon vanilla extract
Pecan Streusel
- 2/3 cup gluten-free multipurpose flour
- 1/3 cup light brown sugar
- 3/4 cup raw pecans, chopped
- 1/4 cup unsalted butter, cold, cut into small pieces
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
Assembly and Baking
- 1/3 cup caramel sauce
- 1 tablespoon gluten-free flour
- 1 tablespoon granulated white sugar
Instructions
- Prepare Dry Ingredients for Crust: Whisk together gluten-free multipurpose flour, almond flour, and kosher salt in a small bowl. Set aside for use in the crust.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat room-temperature unsalted butter and powdered sugar together until the mixture is smooth and creamy, taking care not to overmix to keep the crust tender.
- Add Egg and Form Dough: Incorporate the room-temperature egg into the butter-sugar mixture. Gradually add the dry flour mixture on low speed. Mix until a cohesive dough forms without overworking it.
- Chill the Dough: Transfer the dough onto a clean surface, shape it into a 1-inch thick disk, wrap tightly in plastic wrap, and refrigerate for at least 1 hour or up to 3 days to allow the dough to firm up.
- Roll Out the Dough: On parchment lightly dusted with gluten-free flour, roll the chilled dough to between 1/8 and 1/4 inch thickness. Carefully drape the dough into a 9.5-inch tart pan, gently pressing it into the sides and bottom, trimming excess to leave a 1/4 inch overhang. Return to the fridge to chill for 30 minutes.
- Prepare Pecan Streusel: Melt the butter and let it cool slightly. In a bowl, whisk together gluten-free flour, light brown sugar, chopped pecans, ground cinnamon, and kosher salt. Stir the cooled melted butter into the mixture with a fork or spatula to create crumbly streusel. Chill the streusel until ready to use.
- Cook Apple Filling: Toss diced apples with fresh lemon juice to prevent browning. Mix brown sugar, cornstarch, cinnamon, nutmeg, and salt in a separate bowl. Melt butter in a sauté pan over medium heat, add apples, and cook for 3-5 minutes until apples start to soften. Stir in the brown sugar mixture and vanilla extract, cooking until the mixture thickens. Remove from heat and cool completely before assembly.
- Blind Bake Tart Shell: Preheat the oven to 350°F (175°C). Prick the tart crust bottom evenly with a fork. Line the crust with parchment paper or foil and fill with pie weights or dried beans to prevent puffing. Bake for 15 minutes. Remove the weights and liner, increase oven temperature to 375°F (190°C), and bake for an additional 5-10 minutes until the crust is golden brown. Cool the crust on a wire rack.
- Prepare Tart Base: In a small bowl, mix gluten-free flour and granulated sugar and sprinkle evenly over the cooled tart shell. This helps absorb extra juices from the filling.
- Assemble Tart: Spread the cooled apple filling evenly inside the crust, making sure to avoid adding excess liquid. Drizzle caramel sauce over the apples in a decorative swirl from the center outward.
- Add Streusel Topping and Bake: Sprinkle the chilled pecan streusel evenly over the caramel-drizzled apples. Bake the tart at 375°F (190°C) for 15 minutes, then lower the oven temperature to 350°F (175°C) and continue baking for 32-38 minutes until the streusel topping is golden and the filling is bubbling. The internal fruit temperature should reach at least 200°F (93°C) to ensure thorough cooking.
- Cool and Serve: Allow the tart to cool in the pan for at least 2 hours so the filling can set properly. Once cooled, carefully remove the tart from the pan, slice, and serve at room temperature or slightly warmed.
Notes
- Make sure all ingredients, especially butter and egg, are at room temperature to ensure proper mixing and a tender crust.
- Chilling the dough and streusel topping is important to maintain structure and prevent spreading during baking.
- If you don’t have pie weights, dried beans or rice can be used for blind baking.
- Use tart apples like Granny Smith or Honeycrisp for a good balance of tartness and sweetness.
- The tart needs to cool thoroughly to set the filling; slicing too soon may cause runny slices.
