Gluten Free Caramel Apple Tart (Print Version)

A golden gluten free tart featuring caramel apples and crunchy pecan streusel for cozy autumn sweetness.

# Ingredients:

→ Pâté Sablée

01 - 2 cups gluten-free multipurpose flour
02 - 1/3 cup almond flour, finely ground
03 - 3/5 cup powdered sugar
04 - 1/2 teaspoon kosher salt
05 - 1/2 cup unsalted butter, room temperature, cut into small pieces
06 - 1 large egg, room temperature

→ Brown Sugar Apple Filling

07 - 1.5 tablespoons unsalted butter
08 - 6 medium apples, peeled and diced (about 1.65 pounds)
09 - 2 teaspoons fresh lemon juice
10 - 1/3 cup light brown sugar
11 - 1 tablespoon cornstarch
12 - 1 teaspoon ground cinnamon
13 - 1/8 teaspoon nutmeg
14 - 1/2 teaspoon kosher salt
15 - 1 teaspoon vanilla extract

→ Pecan Streusel

16 - 2/3 cup gluten-free multipurpose flour
17 - 1/3 cup light brown sugar
18 - 3/4 cup raw pecans, chopped
19 - 1/4 cup unsalted butter, cold, cut into small pieces
20 - 1/2 teaspoon ground cinnamon
21 - 1/2 teaspoon kosher salt

→ Assembly and Baking

22 - 1/3 cup caramel sauce
23 - 1 tablespoon gluten-free flour
24 - 1 tablespoon granulated white sugar

# Instructions:

01 - Whisk together gluten-free flour, almond flour, and kosher salt in a small bowl. Set aside.
02 - In a stand mixer with paddle attachment, beat room-temperature butter and powdered sugar until smooth, avoiding overmixing.
03 - Add the room-temperature egg and mix until incorporated. Gradually add the dry mixture on low speed until a cohesive dough forms.
04 - Transfer dough to a clean surface, shape into a 1-inch thick disk, wrap in plastic, and refrigerate for at least 1 hour or up to 3 days.
05 - On floured parchment, roll out the dough to 1/8–1/4 inch thickness. Drape into a 9.5-inch tart pan, pressing into edges. Trim excess, leaving 1/4 inch overhang. Chill for 30 minutes.
06 - Melt butter and allow to cool. Whisk together flour, brown sugar, pecans, cinnamon, and salt in a bowl. Gently mix in melted butter with a fork or spatula to form crumbles. Chill until needed.
07 - Toss diced apples with lemon juice. Mix brown sugar, cornstarch, cinnamon, nutmeg, and salt in a bowl. Melt butter in a sauté pan, add apples, and cook 3-5 minutes until starting to soften. Stir in brown sugar mixture and vanilla; cook until thickened. Cool completely.
08 - Preheat oven to 350°F. Poke crust bottom with a fork. Cover with parchment or foil and fill with pie weights. Bake for 15 minutes. Remove weights and parchment, raise oven to 375°F. Bake 5–10 minutes more until golden. Cool on rack.
09 - Mix gluten-free flour and granulated sugar in a small bowl. Sprinkle evenly over the cooled tart shell.
10 - Spread cooled apple filling evenly into the crust, avoiding excess juices. Drizzle caramel sauce in a swirl from center to edge.
11 - Top apples with chilled pecan streusel. Bake at 375°F for 15 minutes, then lower to 350°F and continue baking 32–38 minutes, until streusel is golden and filling bubbles. Internal fruit temperature should reach at least 200°F.
12 - Let tart cool at least 2 hours in the pan before removing and slicing for serving. Filling will set as it cools.

# Notes:

01 - Chilling the dough and lining the pan carefully ensures a crisp, even crust without shrinking.
02 - Sprinkling a flour-sugar layer in the shell prevents a soggy base from juicy fruit fillings.
03 - For best results, allow the tart to cool fully to set the apple filling before slicing.

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