Pin to Favorites
This Gluten Free Caramel Apple Tart is my answer to classic autumn cravings with a sweet, nutty twist that works for everyone at the table. It turns market-fresh apples and pantry staples into a showstopper dessert nobody will guess is gluten free. Every layer adds something special—from the tender almond tart crust to the sticky caramel swirl on top.
My first time making this was for my mom’s birthday and she thought I bought it from a fancy bakery. Since then it is a request every fall and a surprise hit with gluten-loving friends.
What You'll Need
- Gluten free multipurpose flour: Look for a blend with xanthan gum for the best crumb
- Almond flour: Adds richness and makes the crust extra tender
- Powdered sugar: For a melt-in-your-mouth crust finish. Sift to avoid lumps
- Kosher salt: Brightens flavor without overpowering sweets
- Butter: Use unsalted for better control and splurge on a high butterfat brand if you can
- Fresh apples: Mix tart and sweet for best depth of flavor. Honeycrisp and Granny Smith work well
- Brown sugar: Sweetens and deepens the apple filling
- Lemon juice: Keeps apples from browning and balances sweetness
- Cornstarch: Thickens the filling so it sets cleanly
- Ground cinnamon and nutmeg: Always check your spices for freshness and aroma
- Vanilla extract: For warmth
- Pecans: Toast lightly for more flavor if you have time
- Caramel sauce: Either homemade or a good jarred brand with real dairy
- Parchment paper: For rolling and easy blind baking
How to Make It Happen
- Prep the Tart Dough:
- Whisk together gluten free flour almond flour and salt in a small bowl. In a mixer cream butter with powdered sugar just until smooth. Beat in egg until blended and scrape bowl. With mixer on low gradually add flour mixture till dough comes together with no visible flour. Form dough into a thick disk cover well and chill at least one hour for easy rolling.
- Roll and Line the Tart Shell:
- Place dough on lightly floured parchment paper. Roll from center outward with gentle even pressure aiming for a round shape. Rotate dough often to keep it even and prevent sticking. Once dough is large enough for the tart pan drape it gently over the pan and press into the corners. Trim edges leaving just a little extra to allow for shrinkage. Chill the shell for at least thirty minutes to lock in shape.
- Create the Streusel Topping:
- Melt butter then let cool so it does not melt the sugar. Mix gluten free flour brown sugar pecans cinnamon and salt in a bowl. Add cooled butter and combine gently with a fork just until crumbles form. Chill streusel so it stays chunky when baked.
- Make the Apple Filling:
- Peel and dice apples to half inch cubes. Toss with lemon juice to keep flavors bright. Whisk brown sugar cornstarch cinnamon nutmeg and salt. Melt butter in a pan then add apples sautéing until just softened. Add in sugar spice mix and vanilla cook until slightly thickened. Cool filling completely for best results in the tart.
- Blind Bake the Tart Shell:
- Heat oven to three hundred fifty degrees Fahrenheit. Dock chilled shell with a fork to prevent bubbles. Line with parchment then fill with beans or pie weights. Bake fifteen minutes remove weights raise oven to three hundred seventy five and bake five to ten minutes more until edge is golden. Cool before filling.
- Assemble and Bake the Tart:
- Sprinkle base of cooled shell with gluten free flour and sugar mix to keep crust crisp. Spread apple filling evenly in tart shell but avoid any excess juices. Swirl caramel sauce generously over apples. Top evenly with cold pecan streusel. Bake in hot oven starting at three seventy five drop to three fifty after fifteen minutes and finish baking until golden and bubbling. Cool completely before removing and slicing so filling sets up perfectly.
Pin to Favorites
I honestly have a soft spot for pecans in this tart because they bring such a cozy flavor and crunch. The first time my nephew helped me with the crumb topping he ate almost half before we even got it on the tart. Now it is a tradition for us to bake together every fall.
Keeping It Fresh
After baking let the tart cool completely before covering so the crust does not steam and soften. I keep it loosely covered on the counter for the first day and move to the fridge after that. The flavor deepens and the caramel stays gooey without making the base soggy. If you want to warm it up later a few minutes in a low oven works even better than the microwave.
Smart Swaps and Substitutions
Swap walnuts for pecans if they are more your style or what you have on hand. Use coconut sugar in place of brown sugar for a deeper caramel note. Mix in a dash of cardamom or try apple pie spice for a new flavor spin. The filling is very forgiving so use whatever apple variety looks freshest at the store. If you cannot have nuts you can simply leave them out of the topping and it still bakes up with plenty of crunch.
Perfect Pairings
Serve slices with a dollop of whipped cream or vanilla ice cream for an extra treat. Hot apple cider or even a mug of tea on a chilly day are natural companions for the sweet tart flavors. For special occasions I like a drizzle of warm caramel at the table.
Pin to Favorites
Once you try this tart you will see why it becomes a tradition. It is easier than it looks and always brings people together around the table.
Frequently Asked Questions
- → What apples work best for this tart?
Firm, tart apples like Granny Smith, Honeycrisp, or Braeburn hold their shape and balance the sweetness of the caramel.
- → Can I substitute the pecans?
Yes, walnuts or hazelnuts work well, or omit nuts entirely for a nut-free option.
- → How do I prevent a soggy tart bottom?
Sprinkling a flour-sugar mixture in the shell before adding filling helps absorb extra moisture from the apples.
- → Is store-bought caramel suitable?
Absolutely! Use your favorite store-bought caramel or homemade if preferred for extra flavor depth.
- → Can the tart be made ahead?
Yes, it can be baked a day in advance. Store covered at room temperature or refrigerate for freshness.