Maple Caramel Apple Tart {Gluten-Free}

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This Gluten-Free Maple Caramel Apple Tart will not disappoint – fresh apples, raisins, a hint of cinnamon and fresh lemon juice to start. The crust is light and buttery, and for the finish – the most delicious maple caramel sauce. This maple caramel apple tart is the best apple tart I have ever tasted. It’s that good!

How easy is it to make this maple caramel apple tart?

Short answer, easy! I know the tart looks impressive, and you may think it takes hours to make it. But, not at all. The crust is made in a food processor then easily pressed into a nine-inch tart pan—no rolling out of the dough or messy work surface.

For the apple filling, once you have the apples peeled, cored and thinly sliced, you toss them with fresh lemon juice, cinnamon and a bit of tapioca or arrowroot starch. The next step is your choice as to how you will arrange the apples, depends on how much time you have. Taking the time to arrange the apple slices nicely is key to a beautiful tart. Try to arrange the apples in a circular pattern so that when you slice the tart, every slice will yield a similar portion. But, if you are short on time or don’t want to fiddle with the apples, scatter them evenly in the crust and press them down slightly using your hands. You should have two layers of apples.

To prepare the maple caramel sauce, you first cook the maple syrup for a few minutes, then add butter and then cream. Once you have added the butter and cream, cook the sauce another two minutes longer.

Now that the caramel sauce is ready, pour it evenly over the apples and bake. So, even though there are three steps to this apple tart recipe, they are all simple to whip up.

This gluten-free dessert is a winner as is, but you can always add a dollop of vanilla bean ice cream. Enjoy!

If you love baking, please be sure to check out our entire list of gluten-free dessert recipes.

Ingredients

  • 1 cup almond flour
  • 1/2 white rice flour
  • 2 Tbsp. coconut sugar or sweetener of choice
  • ⅓ cup cold salted butter, cubed
  • 2 - 3 Tbsp. Ice water
  • 4 large Honeycrisp, Granny Smith or Braeburn apples
  • 2 Tbsp. Fresh lemon juice
  • 2 tsp. GF ground cinnamon
  • 3 tablespoons tapioca or arrowroot starch/flour
  • 1/2 cup raisins (optional)
  • MAPLE CARAMEL SAUCE
  • 2 Tbsp. Salted butter
  • 1/4 cup cream
  • 1 tsp. pure vanilla extract
  • Note: for vegan option substitute earth balance butter for butter and coconut cream for cream
  • Instructions

  • To make the maple caramel sauce, pour maple syrup in a heavy bottom saucepan. Bring to boil over medium heat and cook for 5 minutes. Stir often to reduce bubbles
  • Stir in butter until melted then slowly add the cream, stirring constantly. Cook for 3 more minutes. Remove from the heat and stir in vanilla. Set aside
  • CRUST
  • Using a food processor, combine almond flour, sweet sorghum flour, rice flour, and coconut sugar. Add butter and pulse until blended, the butter should be about the size of a small pea. Add water one tablespoon at a time until the dough is moist and should stick together if you pinch it. I used three tablespoons
  • Press dough into a 9-inch tart pan including along the sides. Refrigerate until ready to use
  • Preheat oven to 375 F
  • Peel, core and thinly slice the apples
  • Using a large bowl toss apples with lemon juice, cinnamon and tapioca/arrowroot. In that order.
  • Fan the apples in a circular pattern, this way you can fit them all in. If you are using raisins, sprinkle them after the first layer of apples. You should have 2 layers of fanned apples. Pour maple caramel sauce evenly over the apples
  • Bake for 40 minutes, then reduce heat to 325 F and loosely cover the tart with foil. Bake for 20 - 25 more minutes until the apples are tender
  • Cool completely before removing the sides. Serve with extra caramel sauce, ice cream or whipped cream. Enjoy!


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