Description
This Gluten Free Caramel Apple Tart is a deliciously crisp and buttery tart featuring a tender gluten-free pâte sablée crust, filled with a warm and spiced caramel apple filling, and topped with a crunchy pecan streusel. Perfectly balanced sweetness and texture, this dessert is ideal for fall gatherings or anytime you crave a comforting apple treat without 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
- 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 Mixture: Whisk together the gluten-free flour, almond flour, and kosher salt in a small bowl. Set this aside to use as your dry component for the crust dough.
- Make the Dough: In a stand mixer fitted with the paddle attachment, beat the room-temperature butter and powdered sugar until smooth, taking care not to overmix. Add the egg and mix until incorporated. Gradually add the dry mixture on low speed until a cohesive dough forms.
- Chill the Dough: Transfer the dough to a clean surface, form 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 let it firm up.
- Roll Out and Shape Crust: On floured parchment paper, roll the dough to a thickness between 1/8 and 1/4 inch. Drape it into a 9.5-inch tart pan, pressing the dough into edges. Trim excess dough, leaving a 1/4 inch overhang. Chill the shaped crust in the refrigerator for 30 minutes to firm.
- Prepare Streusel: Melt butter and let cool slightly. In a bowl, whisk together gluten-free flour, brown sugar, chopped pecans, cinnamon, and salt. Add the melted butter and gently mix with a fork or spatula until crumbles form. Chill until ready to use.
- Make Apple Filling: Toss diced apples with lemon juice. In another bowl, combine brown sugar, cornstarch, cinnamon, nutmeg, and salt. Melt butter in a sauté pan over medium heat, add the apples, and cook for 3-5 minutes until they start to soften. Stir in the brown sugar mixture and vanilla extract, cooking until the filling thickens. Remove from heat and let cool completely.
- Blind Bake Crust: Preheat oven to 350°F (175°C). Prick the bottom of the tart crust with a fork to prevent bubbles. Line the crust with parchment or foil and fill with pie weights. Bake for 15 minutes. Remove weights and lining, increase oven temperature to 375°F (190°C), and bake for an additional 5–10 minutes until golden. Transfer to a rack to cool.
- Prepare Crust Surface: Mix gluten-free flour and granulated sugar in a small bowl, then sprinkle evenly over the cooled tart shell. This helps absorb excess moisture and supports the filling.
- Assemble Tart: Evenly spread the cooled apple filling into the pre-baked crust, avoiding pooling juices. Drizzle caramel sauce in a swirl pattern from the center to the edges of the filling.
- Add Streusel and Bake: Top the tart with the chilled pecan streusel. Bake at 375°F (190°C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for an additional 32–38 minutes. The streusel should be golden and the filling bubbling, with an internal temperature of the fruit reaching at least 200°F (93°C).
- Cool and Serve: Remove the tart from the oven and allow it to cool in the pan for at least 2 hours. This resting time lets the filling set properly before slicing and serving.
Notes
- Ensure all ingredients, especially butter and eggs, are at room temperature for easier mixing and better texture.
- Apple varieties like Granny Smith, Honeycrisp, or Fuji work well for the filling due to their balanced sweetness and firmness.
- Chilling the dough and streusel improves texture and ease of handling.
- Using gluten-free flour blends that already contain xanthan gum helps maintain structure in the crust.
- The caramel sauce adds sweetness and moisture but can be adjusted or omitted based on preference.
- Internal temperature of 200°F for the filling ensures the fruit is cooked through and thickened properly.
- Store leftover tart covered in the refrigerator and consume within 3 days for best taste and texture.
