Description
A delightful gluten-free caramel apple tart featuring a buttery crust, sweet apple filling, and a crunchy pecan streusel topping. This easy-to-make dessert is perfect for any occasion and is sure to be a crowd-pleaser.
Ingredients
Scale
- 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
- 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
- 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
- 1/3 cup caramel sauce
- 1 tablespoon gluten-free flour
- 1 tablespoon granulated white sugar
Instructions
- Whisk together gluten-free flour, almond flour, and kosher salt in a small bowl. Set aside.
- In a stand mixer with paddle attachment, beat room-temperature butter and powdered sugar until smooth, avoiding overmixing. Add the room-temperature egg and mix until incorporated. Gradually add the dry mixture on low speed until a cohesive dough forms. 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.
- 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.
- 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.
- 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.
- 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.
- Mix gluten-free flour and granulated sugar in a small bowl. Sprinkle evenly over the cooled tart shell. Spread cooled apple filling evenly into the crust, avoiding excess juices. Drizzle caramel sauce in a swirl from center to edge. 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.
- Let tart cool at least 2 hours in the pan before removing and slicing for serving. Filling will set as it cools.
Notes
- Can be prepared ahead of time and stored in the refrigerator.
- Ensure all ingredients are labeled gluten-free to avoid cross-contamination.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
Keywords: Gluten Free Caramel Apple Tart, gluten-free caramel apples, dairy-free caramel apples, vegan caramel apples, homemade caramel apples, easy caramel apples, allergy-friendly caramel apples, nut-free caramel apples, sugar-free caramel apples, gluten-free fall treats