Gluten-Free Classic French Apple Tart
This Gluten-Free Classic French Apple Tart transforms a traditional French patisserie favorite into a delightful, allergen-friendly dessert. Featuring a buttery, gluten-free crust made with all-purpose gluten-free flour, this recipe is elevated by a velvety almond cream filling and beautifully spiraled layers of tender, golden-baked apples. A delicate apricot glaze provides the perfect glossy finish, adding a sweet, subtle shine. With its rustic yet elegant appearance, this tart is ideal for dinner parties, holiday gatherings, or simply indulging yourself with a slice of refined comfort. Quick to prepare and full of timeless flavors, this gluten-free dessert is sure to impress anyone, whether they follow a gluten-free diet or not!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour
- 100 grams Unsalted butter, cold and cubed
- 25 grams Granulated sugar
- 0.5 teaspoons Salt
- 3 tablespoons Ice water
- 100 grams Almond flour
- 1 large Egg
- 50 grams Butter, softened
- 50 grams Powdered sugar
- 1 teaspoon Vanilla extract
- 3 medium Apples (such as Granny Smith), peeled, cored, and thinly sliced
- 4 tablespoons Apricot preserves
- 1 tablespoon Water
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, combine gluten-free flour, granulated sugar, and salt. Add cold butter and rub together with your fingers until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, mixing gently until the dough comes together.
Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In another bowl, cream together the softened butter and powdered sugar until light and fluffy. Add the almond flour, egg, and vanilla extract, mixing until smooth. Set aside.
Roll out the chilled dough on a lightly floured surface into a circle about 12 inches across. Transfer to a 9-inch tart pan, pressing into the bottom and sides. Trim excess dough.
Spread the almond mixture evenly over the tart shell.
Arrange the apple slices in a spiral pattern on top of the almond mixture, overlapping slightly.
Bake for 45-50 minutes or until the apples are tender and golden brown.
While the tart is baking, heat apricot preserves with 1 tablespoon of water in a small saucepan over low heat until melted. Strain if necessary to remove lumps.
Brush the warm apricot glaze over the finished tart for a shiny finish.
Allow the tart to cool before serving. Slice and enjoy!
Nutrition Facts
Calories |
3249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.0 g | 235% | |
| Saturated Fat | 83.2 g | 416% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 393.9 g | 143% | |
| Dietary Fiber | 28.6 g | 102% | |
| Total Sugars | 177.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 326 mg | 25% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 696 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
