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
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
