Description
This Gluten Free Caramel Apple Tart features a tender, buttery gluten-free pâté sablée crust filled with a warm, spiced brown sugar apple mixture, topped with a crunchy gluten-free pecan streusel and drizzled with luscious caramel sauce. It is perfect for autumn gatherings or any time you crave a comforting yet elegant dessert.
Ingredients
For the Gluten Free Pâté Sablée Dough
- 240 grams Gluten-Free Multipurpose Flour
- 40 grams fine ground almond flour
- 75 grams powdered sugar
- 1/2 teaspoon (2 grams) kosher salt
- 113 grams butter, room temperature, cut into smaller pieces
- 1 large egg, room temperature (around 60 grams)
For the Brown Sugar Apple Filling
- 20 grams unsalted butter
- 750 grams peeled and diced apples (6 medium sized)
- Juice from 1/2 a lemon (about 2 teaspoons)
- 75 grams light brown sugar
- 10 grams cornstarch
- 1 teaspoon ground cinnamon
- ⅛ teaspoon nutmeg (or a few grates of fresh nutmeg)
- 1/2 teaspoon kosher salt
- 1 teaspoon Vanilla Extract
For the Gluten Free Pecan Streusel
- 100 grams gluten free multipurpose flour
- 60 grams light brown sugar
- 80 grams raw, chopped pecans
- 60 grams butter, cold, cut in smaller pieces
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
For Assembly
- 75 grams caramel sauce (store bought or homemade)
- 1 tablespoon gluten free flour
- 1 tablespoon granulated white sugar
Instructions
- Make the Gluten Free Pâté Sablée: In a small bowl, whisk together gluten-free flour, almond flour, and kosher salt. In a stand mixer fitted with a paddle attachment, beat room-temperature butter and powdered sugar until smooth. Add egg and mix until incorporated. Gradually add dry ingredients on low speed until the dough forms with no visible flour. Shape into a 1-inch thick round disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.
- Line the Tart Shell: On a lightly floured parchment paper, roll dough evenly to about ⅛-¼ inch thick, large enough to cover a 9.5-inch tart pan with extra to trim. Transfer by rolling the dough around the pin, lay into tart pan, press into bottom and sides, trim excess leaving about ¼ inch extra for shrinkage. Chill in fridge for at least 30 minutes before blind baking.
- Prepare the Gluten Free Pecan Streusel: Melt butter and let cool. Combine gluten free flour, light brown sugar, chopped pecans, cinnamon, and kosher salt in a bowl. Lightly mix in melted butter to form crumbles without overmixing. Refrigerate crumble topping until ready to use; it can also be frozen for up to 3 months.
- Make the Brown Sugar Apple Filling: Peel and dice apples into ½ inch cubes. Toss with lemon juice to balance flavors. Whisk together brown sugar, cornstarch, cinnamon, nutmeg, and kosher salt in a bowl. In a medium nonstick pan, melt butter over medium heat, add apples, and sauté 3-5 minutes until slightly soft. Stir in brown sugar mixture and vanilla extract, cook until thickened. Remove from heat and cool completely.
- Blind Bake the Tart Shell: Preheat oven to 350°F (175°C) and place rack in the middle. Place tart crust on a sheet tray, poke bottom several times with fork to prevent bubbles. Cover crust with parchment or foil and fill with pie weights or dried beans. Bake 15 minutes. Remove weights and parchment, increase oven to 375°F (190°C), and bake 5-10 minutes more until edges are golden. Cool on rack.
- Assemble and Bake the Tart: Keep oven at 375°F. Mix gluten free flour and granulated sugar, sprinkle evenly on bottom of baked tart shell to absorb juices. Spread cooled apple filling evenly in shell, avoiding excess juices. Drizzle caramel sauce (around 75 grams) in a swirl over apples. Top evenly with pecan streusel. Bake at 375°F for 15 minutes, then reduce temperature to 350°F and bake another 32-38 minutes until streusel is golden and juices bubble. Internal temperature of apple filling should reach 200°F if measured.
- Cool and Serve: Remove tart from oven and let cool in the pan for at least 2 hours to allow filling to set. Remove from tart pan carefully and slice to serve.
Notes
- Use room temperature ingredients for better dough consistency.
- Chilling the dough and tart shell before baking helps prevent shrinkage and cracking.
- Blind baking with pie weights ensures a crisp tart crust.
- Sprinkling gluten free flour and sugar mixture on tart shell before filling prevents soggy bottom.
- The streusel topping can be made in advance and frozen for convenience.
- Let tart cool completely before slicing to allow the filling to set properly.
- Use firm, tart apples like Granny Smith or Honeycrisp for best flavor and texture.
- Store bought caramel sauce can be substituted or make homemade caramel for freshness.