Description
This Gluten-Free Caramel Apple Tart is a delightful dessert featuring a crisp almond and tapioca flour crust, tender cinnamon-spiced apples, and a rich, homemade caramel drizzle. Perfect for those seeking a gluten-free treat without compromising on flavor, this tart balances sweetness and spice for a cozy, comforting finish to any meal.
Ingredients
Scale
Crust
- 1 1/2 cups almond flour
- 1/4 cup tapioca flour
- 3 tablespoons coconut sugar
- 1/4 teaspoon salt
- 5 tablespoons butter, melted
- 1 large egg
Apple Filling
- 3 medium apples, peeled, cored, thinly sliced
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract, divided
Caramel Sauce
- 3 tablespoons butter
- 1/3 cup coconut sugar
- 1/4 cup heavy cream
- Pinch of salt
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the almond flour, tapioca flour, coconut sugar, and salt. Add in the melted butter and beaten egg, mixing until a dough forms.
- Pre-bake the crust: Evenly press the dough into a 9-inch tart pan, making sure to prick the base with a fork to prevent bubbling. Bake this crust for 10 minutes to set it partially.
- Prepare the apples: In a separate bowl, toss the thinly sliced apples with cinnamon, nutmeg, and 1/4 teaspoon of the vanilla extract to coat them evenly.
- Arrange the apples: Lay the spiced apple slices over the pre-baked crust in a neat spiral pattern, covering the base completely.
- Bake the tart: Place the tart back into the oven and bake for 25 to 30 minutes until the apples become tender and the edges turn golden.
- Make the caramel sauce: In a saucepan, melt 3 tablespoons of butter and 1/3 cup coconut sugar over medium heat. Stir continuously until the mixture becomes bubbly, about 3 minutes.
- Finish the caramel: Slowly add the heavy cream to the bubbling mixture while stirring for another 2 minutes. Remove from heat and stir in the remaining 1/4 teaspoon vanilla extract and a pinch of salt for balance.
- Serve the tart: Allow the tart to cool for 10 minutes, then drizzle the warm caramel sauce over the top. This dessert is delicious served warm or chilled according to your preference.
Notes
- This tart uses almond and tapioca flours to maintain a gluten-free profile without sacrificing texture.
- For best results, use firm apples like Granny Smith or Honeycrisp to keep the slices intact while baking.
- Be cautious when making the caramel, as it can quickly burn; constant stirring is essential.
- Leftover tart can be stored in the refrigerator for up to 3 days and reheated gently.
- To make the recipe dairy-free, substitute butter with a vegan alternative and use coconut cream instead of heavy cream.
