This Gluten Free Apple Tart recipe has all the flavors of apple pie, but without all the fuss! It comes together quickly, and no special tart pan needed – just a regular old baking sheet! This recipe contains affiliate links for products I’m obsessed with.
This is a sponsored post on behalf of Bob’s Red Mill. As always, all opinions are 100% mine. Thank you for supporting the brands that help make Confessions of a Fit Foodie possible.
I grew up eating apple tart during visits to my grandparent’s home in the Poconos.
My grandma Helen always made such a big deal whenever we came to stay with her, making everyone’s favorites dinners and desserts. Her Apple Tart was, and still is, one of my favorite things.
Since apple tart is so simple, she would whip it up quickly in the afternoon before dinner…the smell of baked apples and cinnamon would fill the kitchen as we played board games together. Sometimes we would eat it warm with vanilla ice cream…other times we would wait for it to cool down and enjoy it with some milk before bed.
Leftovers, if we had any, were always breakfast, of course.
I have her original recipe…a photo of it, actually. It’s her beautiful handwriting…blue cursive on two yellow post-its. I came across it recently and was flooded with so many memories…so I decided to make an apple tart for my own family.
Because my son is gluten and dairy free, I had to tweak my grandmother’s recipe. I also wanted to make it healthier with more fiber and less refined sugar. I grabbed two of my favorite Bob’s Red Mill Products: Gluten Free Old Fashioned Oats and Super Fine Almond Flour and enlisted my two kids to be my official taste testers.
And while the final recipe is different than the original, the smell of this apple tart was the exact smell of my childhood visits with my grandparents, and my family absolutely loved it and devoured the whole tart in one night.
What is an Apple Tart?
An Apple Tart is very similar to an apple pie, but it just has one flat crust underneath the apples, so it’s much quicker and simpler to make. You can bake an apple tart in a tart pan like this one, but my grandmother always used a pizza pan or a sheet pan. I love that you don’t need anything special for this recipe!
A traditional apple tart is made with a flaky pastry crust. I used a variation of my gluten free pie crust from my Pumpkin Pie, but used both oat flour and almond flour to up the protein and fiber in this dessert. The crust is super easy to roll out and comes together quickly using a food processor. If you are typically nervous about homemade crusts, this is definitely a great one to try!
Gluten Free Apple Tart Crust Ingredients:
Just a few simple ingredients are used to make this easy to work with, foolproof Tart Crust:
- Bob’s Red Mill Gluten Free Old Fashioned Oats – Hands down my favorite brand for high-quality, minimally-processed gluten-free oats. I blend these up to make Oat Flour in my food processor first, then add the rest of the ingredients. You could also use Bob’s Oat Flour, but I always have Old Fashioned Oats on hand.
- Bob’s Red Mill Superfine Almond Flour – this is my favorite brand of Almond Flour and I use it in everything from GF Chocolate Cake to Berry Crisp.
- Egg – this adds some fat to the crust without using too much butter or coconut oil. If you are vegan or have an egg allergy, you can eliminate the egg and double the coconut oil
- Coconut Oil – you can swap out with butter if you don’t have coconut oil, but I love the flavor and texture of the crust with coconut oil best
- Maple Syrup – just a little to sweeten the crust
And that’s it – your crust is done! Now onto the apples.
What kind of Apples are best for Apple Tart?
You want an apple that will hold up to the heat of the oven – my favorites to use are Honeycrisp, but Gala, Fuji, or Granny Smith would also work well.
Ingredients for Apple Tart Topping
Five ingredients is all you need for a delicious baked apple topping for your tart:
- Coconut Oil
- Maple Syrup
- Lemon Juice (optional)
Slice up those apples nice and thin, then mix with the maple syrup, coconut oil, and cinnamon. Then fan your apples out over the crust, being sure to drizzle all the juice from the mixing bowl over top.
Bake for about 35 minutes until your crust is starting to brown on the edges and and your apples are soft.
Isn’t she pretty? I think my grandma Helen would be proud!
And just because this tart recipe is so super quick and easy doesn’t mean you can’t whip this out over the holidays! It’s a beautiful, festive looking dessert and your guests will certainly be impressed!
Is this Apple Tart Dairy Free?
Yes! This is a great choice for anyone who is avoiding dairy in their diet as it uses coconut oil and egg for fat instead of dairy products like butter.
Want to Make this Apple Tart ahead of time?
Then go for it! This Apple Tart can definitely be made in advance. Wrap well and store in the refrigerator. Bring to room temperature or heat in a warm oven before serving.
Does this Gluten Free Dairy Free Apple Tart freeze well?
Yes! Wrap it in parchment paper, then freeze it in a ziplock or Stasher bag. You can even cut it into portion-sized pieces and freeze to grab whenever it fits into your meal plan. To warm, place frozen tart in a 350 degree oven until apples are soft and crust is heated.
Need a little extra sweetness?
Top this Gluten Free Apple Tart with some homemade coconut whipped cream or Coco Whip (get more info on both in this post) or even make the Coconut Drizzle from my Apple Crisp! My family enjoyed it just as it is…lightly sweetened with a delicious baked apple flavor.
More delicious gluten free desserts:
Thank you Bob’s Red Mill for sponsoring this post. It means so much to me to work with brands that I love and use in my kitchen every day!
Gluten Free Apple Tart
For the crust:
For the apple topping:
- 3-4 Honeycrisp or apples of your choice thinly sliced
- 3 tablespoons + 1 teaspoon maple syrup divided
- 2 teaspoons + 1 teaspoon melted coconut oil divided
- ½ teaspoon cinnamon
- ½ teaspoon lemon juice optional
- Preheat the oven to 350 degrees. In your food processor, add in your oats and pulse until you get a fine oat flour, scraping the sides of your food processor to get all the remaining pieces of oats. Add in remaining crust ingredients and pulse until a crust forms.
- Roll dough between 2 sheets of parchment paper and form a rectangular crust, cutting the edges to make a perfect rectangle, if desired. Place the bottom sheet of parchment paper and dough onto a baking sheet.
- Next, mix sliced apples with 3 Tbsp maple syrup, 2 tsp coconut oil, cinnamon, and lemon juice.
- Fan apples out on top of crust.
- Cook for 20 minutes, then brush another tsp of maple syrup and melted coconut oil over the apples. Cook for an additional 15-20 minutes or until crust is golden and apples are tender.
- Allow tart to cool slightly before cutting and serving. Store leftovers in the fridge for up to 4 days.