Recipe Image
By Carol Kicinski
This easy tart is the perfect recipe for those days you want pie without the hassle!

Gluten-free apple tart made simple

Author Byline Image
   I love it when I can take my own recipe and make it even easier!
   I first came up with this gluten-free caramel apple tart for my daughter-in-law who wanted to learn some gluten-free baking that was not too complicated. The original recipe is in my first book and requires that one start with pie crust.
   Learning the basics of baking is always a great place to start – if you can make a great pie crust then the world of pies is at your feet. I am proud to say that my daughter-in-law has perfected her pie crust making skills!
   But there are times when you just want to do something fast and easy. Just because you know how to do something well, doesn’t mean you always have to do it!
   So I played around with the idea of using Chebe Cinnamon Roll Mix for my crust instead of making pie crust from scratch. It could not have been simpler and the slightly sweet, cinnamon crust is a great compliment to the apples and caramel in the tart.
   This recipe makes baking an apple pie super simple! But that can be our little secret.
Easy Gluten Free Caramel Apple Tart
Serves 8
For the tart:
1 (7.5-ounce) package of Chebe Cinnamon Roll Mix
3 tablespoons grapeseed or vegetable oil
2 large eggs
2 tablespoons milk or water
6 large apples (about 3 pounds) peeled, cored and sliced into ½ to ¾ inch slices
Juice of 1 lemon
1 cup light brown sugar, packed
½ teaspoon kosher or sea salt
1 tablespoon unsalted butter, melted

For the caramel sauce:
¼ cup light brown sugar, packed
¼ cup heavy cream
1 tiny pinch kosher or sea salt
1 tablespoon unsalted butter

   Preheat oven to 375 degrees. Lightly spray an 11” tart pan with a removable bottom with non-stick cooking spray. Line a baking sheet with foil.
   Combine cinnamon roll mix, eggs, 3 tablespoons oil and water (or milk) in a mixing bowl. Stir to combine. Pour dough out on a clean work surface and knead until smooth, 1 to 2 minutes. Place a piece of waxed or parchment paper on a work surface, top with the dough and then another piece of waxed or parchment paper. Roll into a 13-inch circle. Gently transfer dough to prepared tart pan. Wrap a sheet of foil around the outside of the tart pan. This will keep your oven clean as the caramel tends to seep out while the tart is baking.
   Put the sliced apples in a large mixing bowl and squeeze the lemon juice in. Toss to coat. Add brown sugar and salt. Mix until apples are completely coated with brown sugar. Arrange apples in a circle around the outer edge of the pan overlapping each other slightly. Continue to arrange the apples in concentric circles working toward the center of the pan. Make sure the apples fit snuggly. Pour the juices accumulated in the bowl over the apples and drizzle on the melted butter. Bake 55 to 65 minutes or until the apples are tender when pierced with a knife. Check the tart after 35 minutes, once the crust and the tips of the apple slices have browned lay a sheet of foil over the top of the tart and continue baking. Let tart cool in pan for 10 minutes then remove foil and outer ring of the tart pan and continue cooling on a wire rack. If the tart cools too much before removing the outer ring of the pan, the caramel will harden making it difficult to get the tart out of the pan. If this happens simply put the tart in a warm oven (300 degrees) for 5 minutes and it should come right out. While the tart cools make the caramel sauce.
   In a small saucepan over medium heat, bring all the caramel sauce ingredients to a boil. Stir to dissolve the brown sugar. Continue cooking until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Let the sauce cool slightly then drizzle on top of the tart.
   Serve the tart warm or at room temperature.