Gluten-Free Tarte aux Pommes
Indulge in the timeless elegance of French baking with this Gluten-Free Tarte aux Pommes recipe—a delightful reimagining of the classic apple tart, crafted for gluten-free diets without compromising on flavor or texture. The crisp almond flour crust is perfectly balanced with tapioca starch, creating a tender and buttery base that cradles layers of thinly sliced apples, seasoned with a touch of cinnamon and a spritz of zesty lemon juice. Golden and fragrant straight from the oven, the tart is finished with a glossy apricot jam glaze, giving it a subtle sweetness and an irresistible shine. This stunning dessert pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream, making it a perfect centerpiece for any gathering. Ready in under 90 minutes, this French-inspired recipe showcases allergen-friendly sophistication while remaining surprisingly easy to prepare. Experience the magic of homemade French baking that’s naturally gluten-free and bound to impress!
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Recipe Information
Ingredients
- 150 grams Almond flour
- 50 grams Tapioca starch
- 50 grams Granulated sugar
- 1 pinch Salt
- 115 grams Unsalted butter, cold and cubed
- 2 tablespoons Cold water
- 3 medium Apples (like Granny Smith or Honeycrisp), peeled and thinly sliced
- 1 tablespoon Lemon juice
- 1 teaspoon Ground cinnamon
- 3 tablespoons Apricot jam
- 1 tablespoon Water
Instructions
Preheat your oven to 180°C (350°F) and grease a 9-inch tart pan with removable bottom.
In a mixing bowl, combine almond flour, tapioca starch, granulated sugar, and a pinch of salt.
Add the cold, cubed butter to the dry ingredients and use your fingers or a pastry cutter to work the butter into the mixture until it resembles coarse crumbs.
Gradually add the cold water, one tablespoon at a time, mixing until the dough just comes together. Form it into a disc, wrap in plastic, and refrigerate for 20 minutes.
Roll out the dough between two pieces of parchment paper, then transfer it to the prepared tart pan, pressing the dough evenly across the bottom and up the sides. Trim any excess.
Arrange the thinly sliced apples in concentric circles over the crust, starting from the outer edge and working your way inward. Overlap the slices slightly for a decorative look.
Drizzle the apple slices with lemon juice and sprinkle with ground cinnamon.
Bake the tart in the preheated oven for 35-40 minutes, or until the apples are tender and slightly golden, and the crust is firm and golden brown.
While the tart bakes, heat the apricot jam and 1 tablespoon of water in a small saucepan over low heat until melted and smooth.
Once the tart is out of the oven, brush the melted apricot jam over the apples to create a shiny glaze.
Cool the tart for at least 10-15 minutes before removing it from the pan. Slice and serve at room temperature or slightly warm.
Nutrition Facts
Calories |
2524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.6 g | 217% | |
| Saturated Fat | 64.6 g | 323% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 252.7 g | 92% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 156.5 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 421 mg | 32% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 698 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.
