Gluten-Free Apple Tart
This gluten-free apple tart has a thick crumb topping and can also be made with traditional all-purpose flour. Enjoy it with a cup of coffee for a sweet breakfast or a delicious Fall dessert.
Servings 9 slices
Ingredients
For the Crust
- ½ cup unsalted butter room temperature
- 3 tablespoons granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 ½ cups gluten-free flour* all-purpose flour or white whole wheat flour can be used for a non-gluten-free version
For the Crumb Topping
- 1 ½ cups gluten-free flour* all-purpose flour or white whole wheat flour can be used for a non-gluten-free version
- 1 teaspoon ground cinnamon
- ½ cup brown sugar
- ¼ cup granulated sugar
- ⅛ teaspoon salt
- ¾ cup unsalted butter cold
For the Apple Filling
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons cornstarch
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- pinch of salt
- 4 medium about 1 3/4 pounds Granny Smith apples, peeled and cut into slightly less than 1/4" slices
For Serving
- powdered sugar or vanilla ice cream
- .
Instructions
- For the crust
- In a large mixing bowl, beat the butter at medium speed using a stand mixer or electric hand mixer until fluffy.
- Add the sugar, egg, vanilla and salt and beat for about 20 seconds. It'll appear curdled at this stage. Gradually add in the flour and beat until well combined.
- Take out a 9" or 10" tart pan with a removable bottom and pat the dough evenly up the sides and over the bottom of the tart pan.
- Refrigerate for at least 20 minutes while preparing the rest of the tart.
For the Crumb Topping
- In a large mixing bowl, stir together the flour, cinnamon, brown sugar, granulated sugar and salt.
- Beat in the butter or use your hands or a pastry blender to incorporate it.
- Once well combined, place the bowl in the refrigerator to chill while preparing the apples.
- For the Apple Filling
- In a large mixing bowl, stir together everything except for the apples.
- Then stir in the apples and coat thoroughly in the liquid mixture.
- Take the crust and crumb topping out of the refrigerator.
- Place the apples (and all the juice that has accumulated at the bottom of the bowl) into to unbaked tart crust. Do not worry about placing them in neatly - they will cook down.
- Place the tart on a clean workspace away from the counter's edge. Top with the crumb topping. Note that it will be piled several inches above the rim of the tart pan.
- Place the tart on a baking sheet to catch any spills.
- Bake for 10 minutes at 450°F and then turn the heat down to 350 °F.
- Bake for another 40-45 minutes or until the topping is firm and the filling is bubbling.
- If you notice the topping is browning too quickly, cover it with foil and place the tart on the bottom rack of the oven.
- If not using a 9" or 10" tart pan, you'll need to adjust the baking time accordingly.
- Let cool completely. If you cut into the tart while it's still warm, it may be difficult to cut a clean piece.
- Dust with powdered sugar or top with ice cream.
- Cover and store at room temperature for up to 2 days and then refrigerate any leftovers.
Notes
* You can use your favorite gluten-free flour mixture that's a 1:1 substitute for regular all-purpose flour. If you don't have one on hand, the following recipe from Land O'Lakes is what I used for this tart. I highly recommend using a scale rather than measuring cups to ensure accuracy. Using this flour mixture, you'll use 1 1/2 cups (245 grams) in the crust and the same amount in the crumb topping.
- 2 cups (320 grams) white rice flour
- 2/3 cup (128 grams) potato starch
- 1/3 cup (40 grams) tapioca flour / starch
- 1 teaspoon xanthan gum