Gluten-Free Apple Tart
A French-style apple tart, this gluten-free tart has a pâte sablée style crust, thinly sliced apples seasoned with cinnamon and baked to perfection. This makes an elegant Fall dessert.
Servings: 8
Calories: 384kcal
Ingredients
Gluten-Free Tart Crust
- 270 grams gluten free flour blend 2 cups less 2 tablespoons
- 30 grams powdered sugar ⅔ cup
- 30 grams Almond flour ⅓ cup
- ⅛ teaspoon kosher salt
- 126 grams unsalted butter 9 tablespoons
- 1 large egg
Apple Filling
- 4 tart apples honeycrisp, Granny Smith etc
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ½ lemon juiced
- 3 Tablespoons unsalted butter softened
- 1 Tablespoon granulated sugar
Instructions
Gluten-Free Tart Crust
- Add flour, powdered sugar, almond flour, and salt to a food processor (you can also this in a stand mixer or by hand but it takes longer). Pulse a few times to mix. Add the cold butter cut into cubes. Process until the mixture looks sandy. Add the egg and process until the dough comes together.
- Wrap the dough in with plastic wrap. Press it into a flat shape (once in the wrap). Chill it in the refrigerator for 2 hours.
- Dust flour on your working surface, place the dough disc down and cover with a piece of parchment. If the dough isn't soft enough to roll rest at room temperature for 5 minutes. Roll from the middle up and then the middle down. Turn it at 90 degrees and repeat the rolling process until is ¼ inch thick.
- Roll the dough onto a rolling pin and place it on top of the pan. Gently press it in and trim the excess dough. Dock the bottom with a fork. Chill for 30 minutes.
- Preheat oven to 350 degrees. Dock (prick with a fork) the dough and line the shell with parchment paper and fill with 3 cups of dried beans or pie weights. Bake the crust for 10 minutes
Apple Filling
- While the dough is chilling, core the apples and slice into very thin slices using a knife or mandolin. Toss apples, brown sugar, lemon juice, and cinnamon together with a pinch of salt.
Assemble and Bake
- Into the blind-baked tart shell, arrange the apples in a circular pattern, or any little pattern your heart desires just keep the apple slices vertical. Dot with the butter and sprinkle with the granulated sugar.
- Increase the heat 375 degrees. Bake the tart for 40 to 45 minutes
- OPTIONAL GLAZE: heat 2-3 tablespoons apricot preserves until melted (15 second increments in the microwave). Brush on the apples to create a nice shine.
Notes
- You can use a traditonal gluten-free pie crust or shortcrust dough, if you prefer.
- Depending on the size of the apples you need between 3 and 5 apples.
- There is no need to peel the apples.
- You can use any type of jam you want for the glaze. Orange marmalade and apple jelly work well.
- Serve the tart warm or at room temperature.
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