Description
This gluten-free caramel apple tart with almond crust is buttery, fruity, and naturally delicious! A crisp almond flour crust is filled with tender cinnamon-spiced apples and finished with a luscious caramel drizzle — an easy yet elegant dessert perfect for fall or special occasions.
Ingredients
FOR THE ALMOND CRUST:
1½ cups almond flour
3 tbsp melted butter or coconut oil
2 tbsp maple syrup or honey
¼ tsp salt
½ tsp vanilla extract
FOR THE APPLE FILLING:
3 medium apples, peeled, cored, and thinly sliced
2 tbsp brown sugar or coconut sugar
1 tsp ground cinnamon
¼ tsp nutmeg
1 tbsp lemon juice
1 tsp cornstarch or arrowroot powder
FOR THE TOPPING:
¼ cup caramel sauce (store-bought or homemade)
Optional: sliced almonds for garnish
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
2. In a bowl, mix almond flour, melted butter, maple syrup, salt, and vanilla until crumbly.
3. Press crust mixture firmly into the bottom and sides of the tart pan.
4. Bake crust for 10–12 minutes until lightly golden. Remove and let cool slightly.
5. In a bowl, toss apple slices with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
6. Arrange apple slices evenly over the pre-baked crust.
7. Bake 30–35 minutes until apples are tender and lightly caramelized.
8. Let tart cool 10 minutes.
9. Drizzle caramel sauce over the top and garnish with sliced almonds if desired.
10. Slice and serve warm or at room temperature.
Notes
Use Granny Smith or Honeycrisp apples for best flavor.
For dairy-free, use coconut oil instead of butter.
Add a pinch of sea salt to the caramel for a salted caramel twist.
Tart stores well in the fridge for up to 3 days.