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Gluten Free Caramel Apple: 1 AMAZING Tart

Gluten Free Caramel Apple
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A delightful gluten-free caramel apple tart topped with pecan streusel, perfect for dessert lovers. This recipe is easy to make and offers a wonderful blend of sweet apples, rich caramel, and crunchy pecans.

Ingredients

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  • 2 cups gluten-free multipurpose flour
  • 1/3 cup almond flour
  • 3/5 cup powdered sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1.5 tablespoons unsalted butter
  • 6 medium apples, peeled and diced
  • 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
  • 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

  1. For the tart dough: Whisk together gluten-free flour, almond flour, and kosher salt. Beat butter and powdered sugar until smooth. Add egg and mix. Gradually add dry ingredients to form a cohesive dough. Shape into a disk, wrap, and refrigerate for at least 1 hour.
  2. Roll out dough to fit a 9.5-inch tart pan. Press into edges, trim excess, and chill for 30 minutes.
  3. For the pecan streusel: Mix gluten-free flour, brown sugar, pecans, cinnamon, and salt. Gently mix in melted butter to form crumbles. Chill.
  4. For the apple filling: Toss diced apples with lemon juice. Mix brown sugar, cornstarch, cinnamon, nutmeg, and salt. Melt butter in a pan, add apples, and cook 3-5 minutes until softening. Stir in brown sugar mixture and vanilla; cook until thickened. Cool completely.
  5. Preheat oven to 350°F. Poke tart crust bottom with a fork. Cover with parchment and 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.
  6. Mix gluten-free flour and granulated sugar. Sprinkle over the cooled tart shell. Spread cooled apple filling evenly into the crust. Drizzle caramel sauce in a swirl over the filling. Top with chilled pecan streusel.
  7. Bake at 375°F for 15 minutes, then lower to 350°F and bake for 32–38 minutes, until streusel is golden and filling bubbles.
  8. Let tart cool at least 2 hours in the pan before removing and slicing.

Notes

  • This tart can be made a day in advance and stored in the refrigerator.
  • Ensure all ingredients used are certified gluten-free.
  • For best results, use a mix of sweet and tart apples.

Nutrition

Find it online: https://sarecipe.com/gluten-free-caramel-apple/