Gluten Free Salted Caramel Apple Tart Recipe
It’s November. It’s almost Thanksgiving. And I can almost bet that you are currently searching for gluten free Thanksgiving recipes.
What would Thanksgiving be without pie? At my house, it would be a disaster!
I always serve pumpkin pie. I always serve pecan pie. I often serve sweet potato pie and I always like to have something with some fruit in it. This year it will be a Salted Caramel Apple Tart.
It’s a simple recipe. The only somewhat difficult part could be making the crust. You can pop over to my post on perfect pie crust and see step-by-step directions on how to make it or, even easier, nowadays you can buy pre-made gluten free pie crusts in the freezer section of the grocery store. (Go ahead if you have to – I won’t tell a soul!) If using a frozen crust, remove it from the pan, let it thaw, roll it out and fit it in your tart pan.
Recipe Notes: Choose crisp apples for this tart, such as Granny Smith or Honey Crisps. For the caramel sauce, please use sea salt or kosher salt if you can – table salt is too sharp. But if you have no option, then just use a pinch of table salt. I like to use Wholesome! Organic Light Brown Sugar in this recipe but you could use dark brown if you prefer.
- Gluten free nonstick cooking spray
- 1 recipe perfect pie crust
- 4 large apples about 2 pounds peeled, cored, and sliced into ½ – ¾ inch slices
- 1 lemon juiced
- 2/3 cup Wholesome! Organic Light Brown Sugar packed
- ½ teaspoon kosher or fine sea salt
- 1 tablespoon unsalted butter melted
- ¼ cup Wholesome! Organic Light Brown Sugar packed
- ¼ cup heavy cream
- 1 tablespoon unsalted butter
- ½ teaspoon kosher or fine sea salt
Preheat oven to 375 degrees. Lightly spray a 9” tart pan with a removable bottom with nonstick cooking spray. Line a baking sheet with foil.
Roll out the pie crust between two pieces of parchment or waxed paper in a circle a couple inches wider than the tart pan. Gently transfer the dough to the 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 the brown sugar and salt. Mix until the apples are completely coated with the brown sugar. Arrange the 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 for 55 to 65 minutes or until the apples are tender when pierced with a knife. Check the tart after 35 minutes and 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 the tart cool in the pan for 10 minutes, then remove the 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 sauce pan over medium heat, bring the brown sugar, cream, and butter 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. Take off the heat and stir in the salt. Let the sauce cool slightly, then drizzle on top of the tart.
Serve the tart warm or at room temperature.
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