Gluten Free Caramel Apple Tart: A Perfect Fall Dessert

When autumn arrives and apples are at their sweetest, there’s nothing more comforting than a warm, fragrant slice of tart. Our Gluten Free Caramel Apple Tart combines a buttery gluten‑free crust, tender caramelized apples, and a crunchy pecan streusel topping to create a dessert that feels both elegant and homey. Whether you serve it with a scoop of vanilla ice cream or simply dust it with powdered sugar, this tart makes a stunning centerpiece for holiday gatherings or cozy nights in.

Why You’ll Love It

It’s 100% gluten free, so those with gluten sensitivities can indulge.
The flavors are layered: sweet caramel, tart apples, nutty streusel, and buttery crust.
Many components (crust, streusel, filling) can be prepped ahead, making assembly easier.
It’s versatile — serve it warm or at room temperature, with or without ice cream.

Ingredients

For the Gluten Free Pâté Sablée (tart crust):

240 g gluten‑free multi‑purpose flour
40 g superfine almond flour
75 g powdered (confectioners’) sugar
½ teaspoon (≈ 2 g) kosher salt
113 g unsalted butter (room temperature), cut into smaller pieces
1 large egg (≈ 60 g), room temperature

For the Brown Sugar Apple Filling:

20 g unsalted butter
750 g apples, peeled and diced (use varieties like Granny Smith, Honeycrisp or Braeburn)
Juice of ½ lemon
75 g light brown sugar
10 g cornstarch
1 teaspoon ground cinnamon
⅛ teaspoon nutmeg
½ teaspoon kosher salt
1 teaspoon vanilla extract

For the Pecan Streusel Topping:

100 g gluten‑free multi‑purpose flour
60 g light brown sugar
80 g raw pecans, chopped
60 g cold unsalted butter, cubed
½ teaspoon cinnamon
½ teaspoon kosher salt

For Assembly & Baking:

75 g caramel sauce (store‑bought or homemade)
1 tablespoon gluten‑free flour + 1 tablespoon granulated sugar (for sprinkling on bottom of tart shell)

Instructions

1. Make the Gluten Free Pâté Sablée (Crust):

In a bowl, whisk together the gluten‑free flour, almond flour, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and powdered sugar until smooth (do not overmix).
Add the egg, mix until just combined (scrape down the sides as needed).
On low speed, gradually add the dry ingredients until there are no visible bits of flour.
Shape the dough into a disk ~1 inch thick, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).

2. Roll Out & Chill the Tart Shell:

Let the dough rest ~10 minutes if very firm.
Place it between parchment papers, roll outward from the center, rotating the paper to ensure evenness, to about ⅛–¼ inch thickness (≈0.5 cm).
Transfer the dough over a 9.5‑inch tart pan (with removable bottom, ideally). Gently press it into the bottom and up the sides. Trim excess, leaving a slight overhang (¼ inch) to allow for shrinkage.
Refrigerate the lined shell for at least 30 minutes before blind baking.

3. Blind Bake the Tart Shell:

Preheat oven to 350 °F (175 °C). Place the tart shell on a baking sheet. Prick the bottom with a fork.
Cover with parchment or foil and fill with pie weights, dried beans, or rice. Bake for 15 minutes.
Remove weights and parchment, then increase oven to 375 °F (190 °C) and bake another 5–10 minutes until edges begin to turn golden.
Let the shell cool slightly before filling.

4. Prepare the Brown Sugar Apple Filling:

Toss diced apples with lemon juice.
In a small bowl, whisk together brown sugar, cornstarch, cinnamon, nutmeg, and salt.
In a sauté pan over medium, melt butter and add apples. Cook 3–5 minutes until they begin to soften.
Stir in the sugar mixture and vanilla. Simmer until mixture thickens slightly.
Remove from heat and allow filling to cool before using.

5. Make the Pecan Streusel:

Melt butter, then let it cool slightly.
In a bowl, whisk together gluten‑free flour, brown sugar, chopped pecans, cinnamon, and salt.
Combine with the melted butter using a fork until crumbs form. Chill while you assemble the tart.

6. Assemble & Bake the Tart:

Preheat oven to 375 °F.
Mix 1 tablespoon flour + 1 tablespoon sugar; sprinkle this over the bottom of the tart shell (to absorb excess juice).
Spoon cooled apple filling evenly into shell (avoid excess liquid).
Drizzle the caramel sauce (≈ 75 g) over the apples in a swirl pattern.
Sprinkle the pecan streusel over the top.
Bake at 375 °F for 15 minutes, then lower to 350 °F and bake for an additional 32–38 minutes, until streusel is golden and juices are bubbling.
Remove from oven and cool in pan at least 2 hours before removing the tart from its shell (the filling needs time to set).

Serving, Storage & Tips

Serve slices with powdered sugar, whipped cream, or vanilla ice cream.
To remove from tart pan: place the bottom on something slightly raised and gently push down on the ring to release it. Use a spatula to lift slices.
Store leftovers in an airtight container in the refrigerator, up to 3 days. Reheat slices ~30 seconds in microwave.
While baked tart is best fresh, you can freeze unbaked tart shell or pecan streusel components for up to 3 months.
Prevent a soggy crust by blind baking properly, draining excess liquid from filling, and ensuring filling has cooled before placing it in the shell.
If you have convection (fan) oven, you may need to reduce temperature slightly — this recipe was tested in conventional ovens.

Recipe Summary

Prep Time: ~2 hours (including chilling)
Cook Time: ~45 minutes
Total Time: ~4 hours 45 minutes (with resting & cooling)
Yield: 1 tart (9.5″)
Serving Size: 12 slices
Estimated Calories (per slice): ~400 (note: approximate)

Variations & Substitutions

If nut allergies are a concern, you can omit the almond flour in the crust. Replace with extra gluten‑free flour (≈ +20 g) — though texture may be a bit more crumbly.
Substitute pecan flour for almond flour if preferred.
Use store-bought salted or Fleur de Sel caramel sauce, or make your own.
Try mixing different apple varieties (Granny Smith, Honeycrisp, Braeburn) for balance of texture and sweetness.
You can also make this in individual tartlets for a more elegant presentation.