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Gluten Free Caramel Apple Tart Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 162 reviews
  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.

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Find it online: https://simplemealsbykim.com/gluten-free-caramel-apple-tart-recipe/