Maple Caramel Apple Tart {Gluten-Free}

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If you love dessert made with apples, I promise you this gluten-free maple caramel apple tart will not disappoint! I know the tart may look complicated to make, but it is simple, and the maple buttery caramel sauce outshines any apple tart or pie. In this stunning dessert, the apples are baked in a silky maple caramel sauce, and the crust is light and buttery. Honestly, you will love this heavenly dessert. Next time you are thinking of making gluten-free apple pie, please make this maple caramel apple tart. This dessert is a winner all the way. Vegan option included


  • 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)
  • 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
  • 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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