If you’ve been searching for a decadent dessert that combines the cozy flavors of fall with a gluten free twist, look no further than this Gluten Free Caramel Apple Tart Recipe. It’s a beautiful balance between a flaky, tender crust and a warm, spiced apple filling, all topped with a crunchy pecan streusel and a luscious swirl of caramel. Perfect for holiday gatherings or a special weekend treat, this tart delivers layers of texture and flavor in one stunning bite.

Gluten Free Caramel Apple Tart Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is the foundation of any great dessert, and this Gluten Free Caramel Apple Tart Recipe is no exception. Each component, from the almond flour in the crust to the cinnamon-kissed apple filling, plays a key role in delivering the perfect taste, texture, and appearance.

2 cups gluten-free multipurpose flour (Pâté Sablée): Provides a delicate, crumbly base that’s naturally gluten free.
1/3 cup almond flour, finely ground: Adds subtle nuttiness and tenderness to the crust.
3/5 cup powdered sugar: Sweetens and contributes to the smooth texture of the dough.
1/2 teaspoon kosher salt: Enhances all the flavors throughout the tart.
1/2 cup unsalted butter, room temperature, cut into small pieces: Ensures a rich, buttery crust with perfect flakiness.
1 large egg, room temperature: Binds ingredients and helps create a tender dough.
1.5 tablespoons unsalted butter (Brown Sugar Apple Filling): Adds depth and richness to the warm apple filling.
6 medium apples, peeled and diced (about 1.65 pounds): The star of the tart—sweet, juicy, and perfectly tender when cooked.
2 teaspoons fresh lemon juice: Balances sweetness with a fresh, bright note and prevents apples from browning.
1/3 cup light brown sugar: Adds caramel-like sweetness and moisture to the filling.
1 tablespoon cornstarch: Thickens the filling to keep it luscious but not runny.
1 teaspoon ground cinnamon: Brings warm, spicy depth that complements the apples.
1/8 teaspoon nutmeg: Adds a subtle hint of earthy spice.
1/2 teaspoon kosher salt: Balances the sweetness perfectly.
1 teaspoon vanilla extract: Enhances the overall flavor, making the filling fragrant and comforting.
2/3 cup gluten-free multipurpose flour (Pecan Streusel): Creates the crisp, crumbly topping that contrasts the tender filling.
1/3 cup light brown sugar: Sweetens the streusel topping with caramel notes.
3/4 cup raw pecans, chopped: Adds crunch and a nutty flavor to the streusel.
1/4 cup unsalted butter, cold, cut into small pieces: Makes the streusel rich and crumbly.
1/2 teaspoon ground cinnamon: Infuses the topping with warm spice.
1/2 teaspoon kosher salt: Brings out the sweetness and nuttiness.
1/3 cup caramel sauce (Assembly and Baking): The crowning glory that adds sticky sweetness and a golden shimmer.
1 tablespoon gluten-free flour: Helps set the filling during baking.
1 tablespoon granulated white sugar: Sprinkled over the crust for a subtle crunch.

How to Make Gluten Free Caramel Apple Tart Recipe

Step 1: Prepare the Tart Dough

Start by whisking together the gluten-free flour, almond flour, and kosher salt in a small bowl. In a stand mixer fitted with a paddle attachment, beat the room-temperature butter and powdered sugar until smooth—take care not to overmix because you want that tender crumb rather than dense dough. Add the egg and mix just until incorporated, then gradually add your dry ingredients on low speed. Once the dough comes together, shape it into a disk, wrap it in plastic, and chill it in the fridge for at least an hour. This resting period is crucial for a flaky crust that holds its shape while baking.

Step 2: Roll Out and Blind Bake the Crust

On a lightly floured piece of parchment, roll out the chilled dough to a thickness between 1/8 and 1/4 inch. Gently lift and drape the dough into a 9.5-inch tart pan, pressing it into the edges while trimming excess but leaving a small overhang for a pretty finish. Pop it back into the fridge for 30 minutes to chill, then prick the bottom with a fork. Cover it with parchment or foil and fill it with pie weights before baking at 350°F for 15 minutes. Remove the weights and paper, then bake for another 5 to 10 minutes until golden. Cooling on a wire rack will help keep the crust crisp.

Step 3: Make the Brown Sugar Apple Filling

Melt the butter in a sauté pan and allow it to cool slightly. Toss your peeled, diced apples with fresh lemon juice to keep them fresh and vibrant. In a bowl, stir together brown sugar, cornstarch, cinnamon, nutmeg, and kosher salt. Add the apples to the melted butter and cook for 3 to 5 minutes until they begin to soften. Stir in your sugar-spice mixture plus vanilla and continue cooking until the mixture thickens and beautifully coats the apple pieces. Let this cool completely before filling your tart shell—cooling is important so the crust won’t get soggy.

Step 4: Prepare the Pecan Streusel Topping

Mix gluten-free flour, brown sugar, pecans, cinnamon, and salt in a bowl. Gently stir in cold butter pieces using a fork or spatula until the mixture resembles coarse crumbs. Chilling this mixture until needed keeps it firm, ensuring a delightful crunch after baking. The pecans bring an irresistible texture and nutty aroma that truly elevate the tart.

Step 5: Assemble and Bake the Tart

Preheat your oven to 350°F again. In a small bowl, combine the gluten-free flour and white sugar, then sprinkle this evenly over your cooled tart shell to help prevent sogginess. Spread the cooled apple filling evenly within the crust, careful to avoid too much excess juice. Drizzle caramel sauce in a beautiful swirl from center to edges—this little detail turns the tart from lovely to show-stopping. Top everything with the pecan streusel, then bake at 375°F for 15 minutes. Lower the temperature to 350°F and keep baking for another 32 to 38 minutes until the streusel turns golden brown and the filling bubbles, reaching an internal fruit temperature of about 200°F. Finally, allow your gluten free caramel apple tart to cool for at least two hours in the pan to fully set before unmolding and slicing.

How to Serve Gluten Free Caramel Apple Tart Recipe

Garnishes

A light dusting of powdered sugar over the top adds a snowy touch that’s as elegant as it is simple. For extra indulgence, a scoop of vanilla bean ice cream or a dollop of freshly whipped cream adds cool creaminess that complements the warm spices and caramel. A few fresh mint leaves or a sprinkle of finely chopped pecans can add an unexpected dash of color and texture that delights the senses.

Side Dishes

This tart shines brightly on its own but pairs beautifully with fresh seasonal fruit salads or a light citrus salad to offset the richness. A cup of spiced chai tea or a fragrant coffee with hints of caramel or cinnamon can create a comforting beverage pairing that finishes your meal perfectly.

Creative Ways to Present

For a party, consider serving individual tart slices with a drizzle of extra caramel sauce on the plate and a small fork nested beside each slice—presentation makes eating even more fun! Layering the tart slices with a thin spread of cream cheese frosting underneath or alongside the filling before baking can create a luscious surprise inside. You can even experiment with mini tarts or tartlets for bite-sized, gluten free treats that guests will adore.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store leftover slices in an airtight container in the refrigerator for up to 3 days. The flavors actually develop wonderfully overnight, making it a perfect dessert to enjoy the next day. Always allow the tart to come to room temperature before serving for optimal flavor and texture.

Freezing

You can freeze the assembled tart before baking by wrapping it tightly in plastic wrap and then aluminum foil. Freeze for up to 1 month. When ready to bake, thaw overnight in the fridge and then follow the baking instructions as usual. Alternatively, bake fully and freeze individual slices for quick desserts later—just thaw and serve.

Reheating

Warm slices gently in a preheated oven at 325°F for about 10-15 minutes to restore that freshly baked texture and warmth. Avoid microwaving if possible, as it can make the crust soggy and chewy rather than tender and crisp.

FAQs

Is this Gluten Free Caramel Apple Tart Recipe suitable for beginners?

Absolutely! While it involves several steps, every instruction is straightforward and the process is rewarding. Taking your time with chilling and careful mixing makes it manageable even for novice bakers.

Can I substitute different nuts in the streusel?

Yes! Walnuts, pecans, or even almonds would work wonderfully. Just be mindful of allergies and adjust quantities to keep the crunchy balance.

What type of apples work best for this tart?

Firm, slightly tart apples like Granny Smith or Honeycrisp hold their shape nicely during cooking and offer a perfect balance to the sweet caramel and brown sugar flavors.

Can I make the caramel sauce from scratch?

Definitely! Homemade caramel adds a personal touch and allows you to control the sweetness and texture, enhancing your Gluten Free Caramel Apple Tart Recipe even more.

How do I prevent the crust from getting soggy?

Blind baking the crust, sprinkling a flour and sugar mix before filling, and ensuring the apple filling is cooled before assembly are all key steps to maintaining a crisp, flaky crust.

Final Thoughts

I genuinely hope you give this Gluten Free Caramel Apple Tart Recipe a try—it’s such an incredible way to enjoy fall flavors without compromising on dietary needs. Baking it is a labor of love that rewards you with every delectable bite, whether for a holiday feast or a cozy weekend treat. The combination of tender crust, warmly spiced apples, crunchy pecans, and sticky caramel is truly unforgettable. Happy baking and even happier tasting!

Gluten Free Caramel Apple Tart Recipe

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3.9 from 37 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 1 9.5-inch tart (serves 8) 1x
Diet: Gluten Free

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Description

This Gluten Free Caramel Apple Tart combines a delicate, buttery gluten-free pâté sablée crust with a tender, spiced apple filling and a crunchy pecan streusel topping. Drizzled with luscious caramel sauce, this tart offers a perfect balance of sweet, tart, and nutty flavors. Ideal for apple season or any special occasion, it’s a delicious dessert that everyone can enjoy, especially those avoiding gluten.

Ingredients

Scale

Crust (Pâté Sablée):

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 Topping:

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

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Instructions

Prepare Dry Ingredients: Whisk together 2 cups gluten-free multipurpose flour, 1/3 cup almond flour, and 1/2 teaspoon kosher salt in a small bowl and set aside.
Make Dough: In a stand mixer fitted with the paddle attachment, beat 1/2 cup room-temperature unsalted butter and 3/5 cup powdered sugar until smooth, being careful not to overmix. Add 1 large room-temperature egg and mix until fully incorporated. Gradually add the flour mixture on low speed until a cohesive dough forms.
Chill Dough: Transfer dough to a clean surface and 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.
Roll and Line Tart Pan: On parchment paper dusted with gluten-free flour, roll out dough to about 1/8 to 1/4 inch thickness. Carefully drape it into a 9.5-inch tart pan, pressing into edges. Trim excess dough, leaving a 1/4 inch overhang. Refrigerate for 30 minutes.
Prepare Streusel: Melt 1/4 cup unsalted butter and let cool slightly. In a bowl, whisk 2/3 cup gluten-free flour, 1/3 cup light brown sugar, 3/4 cup chopped pecans, 1/2 teaspoon cinnamon, and 1/2 teaspoon kosher salt. Gently mix in the melted butter using a fork or spatula until crumbly. Chill until needed.
Cook Apple Filling: Toss peeled and diced apples with 2 teaspoons lemon juice. In a small bowl, combine 1/3 cup light brown sugar, 1 tablespoon cornstarch, 1 teaspoon cinnamon, 1/8 teaspoon nutmeg, and 1/2 teaspoon kosher salt. Melt 1.5 tablespoons unsalted butter in a sauté pan over medium heat. Add apples and cook 3-5 minutes until they start to soften. Stir in sugar-spice mixture and 1 teaspoon vanilla extract and cook until the mixture thickens. Remove from heat and cool completely.
Blind Bake Crust: Preheat oven to 350°F (175°C). Prick the tart crust bottom with a fork, cover with parchment paper or foil, and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, increase oven temperature to 375°F (190°C), then bake for an additional 5 to 10 minutes until crust is golden. Cool on a wire rack.
Prepare Assembly Topping: Mix 1 tablespoon gluten-free flour and 1 tablespoon granulated sugar and sprinkle evenly over the cooled tart shell.
Assemble Tart: Spread the cooled apple filling evenly over the prebaked crust, taking care to avoid excess juices. Drizzle 1/3 cup caramel sauce in a swirl pattern from the center to the edges of the tart.
Add Streusel and Bake: Evenly top the apples with the chilled pecan streusel. Bake at 375°F (190°C) for 15 minutes, then lower the temperature to 350°F (175°C) and continue baking for 32 to 38 minutes, until the streusel is golden and the filling bubbles. The internal temperature of the fruit filling should reach at least 200°F (93°C).
Cool and Serve: Allow the tart to cool in the pan for at least 2 hours before removing and slicing. This cooling time lets the filling set, ensuring clean slices and perfect texture.

Notes

Use a gluten-free multipurpose flour blend that includes xanthan gum for best results unless your blend already contains it.
Allow all ingredients like butter and eggs to come to room temperature to ensure even mixing and dough consistency.
When blind baking, pie weights or dried beans help prevent the crust from puffing or shrinking.
Cooling the filling completely before assembling prevents soggy crust and ensures proper baking consistency.
The streusel topping adds texture and a nutty contrast; be sure to chill it before baking to keep crumbly.
Check the internal temperature of the filling to guarantee it is fully cooked and bubbly for safety and perfect texture.
Leftover tart can be stored covered at room temperature for 2 days or refrigerated for up to 4 days.

Prep Time: 40 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American