Gluten-Free Apple Tart
This delicious apple tart features an easy crust made with almond and oat flour. It's gluten free and easily made vegan/dairy free, too.
Updated by Kathryne Taylor on October 10, 2019
Happy weekend! I hope you all are soaking up this glorious fall weather. Long walks and picnics at the park are just my speed, and it’s the perfect time of year for them. If you’re in the mood for a fall baking project, however, I have a fun one for you. I hope it doesn’t look too intimidating—trust me, if I can do it, you can, too.
Making standard pie crusts with butter at just the right temperature is not my idea of a good time, so I’m excited to be sharing this tart crust recipe with you. I developed it for my cookbook, but ended up cutting the recipes that used it.
The dough is super easy to make with almond flour, oat flour, melted butter or coconut oil, and a little maple syrup and salt. No kneading, no rolling, no fuss. Just press it in and poke it with a fork and it comes out of the oven looking so pretty.
If you haven’t worked with almond flour or oat flour yet, they are exactly what they sound like—flours made out of ground almonds and oats. I used Bob’s Red Mill’s super fine almond flour, which produced a dough that was easier to shape than the more coarse almond meals I have used in the past. I made my own oat flour in my blender (see recipe notes), but Bob’s Red Mill offers oat flour as well, if you’d rather just buy it.
The apple topping is slightly more involved, and I even tried an alternative version with homemade applesauce instead. But! The baked apple slice topping proved worthy in both the looks and flavor departments. I had to watch a few YouTube clips to figure out how to slice the apples properly (check this one out, but don’t forget to peel the apples first).
The end result is an impressive-looking apple tart with a nutty and tender, yet easily sliced crust. I hope you love it. Please let me know, as always, in the comments!
Gluten-Free Apple Tart
This delicious apple tart features an easy crust made with almond and oat flour. It’s gluten free and easily made vegan/dairy free, too (just use coconut oil instead of butter). Recipe yields one 9-inch tart, enough for 6 to 8 slices.
Ingredients
Almond-oat crust
- 1 cup (135 grams) firmly packed almond flour
- 1 cup (90 grams) oat flour* (certified gluten-free if necessary)
- ¼ teaspoon salt
- ¼ cup melted butter or coconut oil
- 3 tablespoons maple syrup
Apple filling
- 2 large Honeycrisp or 3 medium Granny Smith apples (about 1 ¼ pounds)
- 3 tablespoons maple syrup, divided
- 1 tablespoon lemon juice
- ¼ teaspoon ground cinnamon, plus more for dusting if you’d like
Instructions
- To prepare the crust: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9″ tart pan (even if your pan is non-stick). In a medium mixing bowl, combine the almond flour, oat flour and salt, and stir to combine. Drizzle in the butter and maple syrup, and stir until the mixture is moistened throughout.
- Dump the mixture onto the prepared tart pan. Press the mixture evenly across the base, then use the heel of your palm to press it up the sides as well. Use your fingers to try to make the dough along the sides even in height and depth (see photo). Prick the base of the crust all over with a fork to prevent it from bubbling up. Bake for 10 to 12 minutes, until it’s lightly firm to the touch and just starting to turn golden at the edges. Set aside.
- Meanwhile, to prepare the filling: Peel the apples (or don’t, for more color) and cut them into slices ⅛″ thick. Transfer the slices to a medium mixing bowl and add just 1 tablespoon of the maple syrup, and the lemon juice and cinnamon. Toss until the mixture is evenly distributed.
- Arrange the apple slices across the base however you’d like, overlapping them as much as possible (I tried to arrange mine like a rose and had a few apple slices left over). Reserve the maple syrup/lemon mixture at the bottom of the bowl for brushing the apples later.
- Bake the tart for 25 minutes, then pull it out of the oven and gently brush the remaining maple syrup/lemon mixture over the apples (it’s fine if you push some of the slices down in the process). Return the tart to the oven and bake for another 15 to 20 minutes, until the apples are very tender and the crust is deeply golden around the edges. While the tart is still hot, gently brush the remaining 2 tablespoons maple syrup over the apples.
- Let the tart cool for at least 15 minutes. If you’d like, sift or sprinkle a little extra cinnamon over the top. If you used a tart pan with a removable bottom, remove the sides. Use a sharp chef’s nice to slice the tart into even wedges and serve.
Notes
*How to make your own oat flour: Simply pour at least 1 cup old-fashioned or quick-cooking oats into a food processor or blender and blend until it is a very fine flour.
Make it dairy free and vegan: Use coconut oil instead of butter.
If you love this recipe: Check out my healthy apple muffins and homemade applesauce.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This post was created in partnership with Bob’s Red Mill and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
With a grand child having a severe nut allergy, I stay away from almond flour, any other flour will do?
Thank you.
You could try a gluten free flour in replace, but I’m not exactly sure how that will work without trying it. Sorry!
Can you use molasses instead of maple syrup?
Molasses can be tricky and since it is a lot thicker than syrup, I’m not sure it will work.
Can you make a two crust pie using this recipe?
As written this will make one tart crust. It wouldn’t do well as a top layer, I don’t think.
I like your page and hope to find you recipes and book a helpful resource to my kitchen. Best regards!
Thank you!
This crust is divine!! Just made it and can’t get enough of it. Thank you for sharing this recipe!
Stupendous ; )
I bake the crust as mini-tarts the night before, then add in the fruit the next day before baking the second time. It makes for a delicious breakfast.
I add in 1/2 teaspoon of Vanilla Bean Paste to the fruit. It’s my new go-to in baking. Have you tried it Kate ? Hard to find locally, but Amazon sells it. . .
That sounds interesting, Elizabeth!
Do I need to refrigerate this?
Thanks!
I would recommend it!
Hi there! I am curious if this recipe could be doubled and made into a slab pie (on a sheet pan)?
Hi JoAnna, I’m not certain without trying it. Sorry!
Really wanted to love this and think it has huge potential, but it just didn’t WOW me. Followed the recipe exactly as written. I loved the flavors, but I found the crust too dry and the apples too few. Planning to make again with the following three changes…. 1. Will line tart pan bottom with parchment paper. 2. Will prebake the crust just for 5 minutes or possibly not at all. 3. Will double the amount of the filling.
Thank you for your feedback, Janice. I appreciate it! I hope you will love it with your adaptions.
I did, as did everyone else! It was an absolute hit! (Which can be a challenge as my FIL is vegan and I have Celiac.) A definite keeper which will be put into frequent rotation. I used two Honey Crisp apples and two Granny Smith apples and it was JUST PERFECT!! (Can you tell I’m excited?!?!?!)
Hello! I’m thinking of using the crust with an unbaked creme patissiere filling. When blind baking the crust, would you recommend using baking beans so it doesn’t puff up too much? Or does it keep it’s flat bottom shape well? Thank you!
Hi Ashely! Sorry I can’t be more help, I’m not sure without trying it.
This is a GREAT recipe! I made a few tweaks, but nothing major. Thank you. The crust is delicious.
I’m allergic to oats (& wheat), any suggestions on substitutes for the oat flour?
You could maybe try an all-purpse gluten free flour blend. However, I’m not sure without trying it.
Hi Kate, I love your recipes, especially this one since it is gluten free and my son- in- law is GF and I always feel bad for him when it comes to desserts. My question is what can I use as a substitute for maple syrup since I only like maple syrup on pancakes! Would honey do or do you have any other suggestions?
You could try honey! Although, maple syrup here isn’t overpowering.
Hi. What do you think of PERSIMMONS instead of apples in this recipe?
Sounds interesting, but really unsure. Sorry!
It sound delicious. However, my husband can’t stand almond flavor or oat flavor. Is there any other way to make it. Would appreciate it so very much as it looks so yummy.
Hi Carmen, sorry I don’t have a solution for you! Without trying it, I wouldn’t know.
Is this 1/4 cup coconut oil measured in the solid state, then melted? Also would vegan butter work?
It’s a melted amount. I haven’t tried it with vegan butter so I’m not 100% sure. But it should, I would think.
Greetings,
I was planning to bake this for thanksgiving for a friend’s daughter. It’s described as “Gluten free” and could be made “Dairy Free”. Unfortunately, old fashioned or quick oats are not considered “gluten free” as they can be contaminated https://www.quakeroats.com/products/hot-cereals/gluten-free-oatmeal – I encourage you to add a note about this or recommend true gluten free oat options.
Hi CR! Thanks for your feedback. Typically most oats do indicate if they are gluten free or if they may contain gluten or processed in the same facility as wheat.
Definitely will be using this recipe for every tart crust from now on. Love the almond flour and oat combo. Thank you!
Great, tasty tart! I used all almond flour instead of the oat/almond combo. Everyone at Thanksgiving loved it and it was perfect for the vegan, dairy-free and gluten-free guests. It came out looking like a rose. :-) Just need to remind people to bake it on a sheet pan. The first one I made slid out of the oven onto the floor! (Just showed me how quickly I could make a second one).
Thank you for sharing, Nina!
It didn’t turn out good for me unfortunately, and I think it’s my oven that’s old and doesn’t bake evenly. It was way too crispy at the ends, and almost uncooked in the middle. What is the best oven to use for baking – convection or electric?
Hi Karen, I’m sorry to hear that! I use a standard electric oven. Convection ovens bake differently and I’m of the opinion that any recipe designed for a convection oven should be clearly labeled as such (though I’m not sure that’s always the case!).
I’m excited to try this. We want to use the crust for a quiche. Could we make the crust without maple syrup for salty recipes?
Here is a better recipe:https://sooka.info/arugula-and-cremini-quiche-with-gluten-free-almond-meal-crust/%3C/a%3E. I hope that helps!
Apples were yummy but the crust needs some tweaking… very dry and not much flavor. I’ll use butter next time and maybe honey instead of maple syrup.I love the simple ingredients and that it’s a healthy dessert!
Using you recipe I made a shortbread crust for the outer layer of mamoul (date paste/nut stuffed cookies). I only did half of the reipe which makes approx 15 mini versions of the cookie (I do not have a digital scale so it might be off by 5 or so grams. But I made them twice with approx weighs and both were delicious)..or you could use it to make an incredible gluten free shortbread cookie! Wait until the cool completly before transferring and they taste better the next day. Thank you for the inspiration…
45 g oat flour, grind in coffe grinder
60 g almond flour
1/8 t salt
3 T Irish salted butter
2 t Avocado oil
2 t Gluten free powdered sugar (it has tapioca starch it it, maybe could try with regular because it has corn starch)
1 t orange blossom water or rose water
1 t whole anise seeds
Can add some mahlab…1/4 t maybe
Hi from South Africa :) I have just made this for Father’s Day, I used honey instead of maple syrup because it’s easier to get gold here than real maple syrup! It has just come out the oven and looks beautiful. Can’t wait to try it. Thanks for the recipe!
Amazing recipe! I combined apricots with the apples, and the result was great. Thanks :)
Thanks for the recipie! Made it today but the crust was VERY dry… any recommendations?
Oh no! I’m sorry to hear that. Did you add the listed amount of oil/butter? Which one did you use? How long did you leave it in for.
I’ve made this recipe twice and LOVE it. Great success, and my guests enjoyed them too. I used homemade vegan butter (Google for a recipe) and skipped the 2 tbsp maple syrup when it’s finished out of the oven.
Hi Kate! Would this recipe work with berries or peaches in place of apples?
Hi Emily! I would suggest my berry crisp or peach crisp instead.
I am on an intolerance diet and this is the first recipe I have found that I can eat and actually comes together like the picture! Very delicious and I plan on making it again! My whole family loved it!
If you make ahead of time, do you recommend reheating to serve or just serve as is. If made in the morning do you recommend storing it room temperature or store it in the refrigerator To serve in the evening? Thanks!!
Hi Hannah! I would store leftovers in the refrigerator. This is delicious reheated or right out of the refrigerator, it’s all preference.
I tried the recipe, it’s delicious and easy to make, i used honey instead of maple syrup and it tastes amazing . Thank you
Could you use this crust for the pecan pie? I love your recipes Kate!
Hi Ann! I haven’t tried it, but let me know if you do!
Hi Kate! My boys and I made this today after we went apple picking! It turned out perfectly and looks just like the picture! Thanks for a great DF and GF dessert!
A great dessert for right now! Thank you for your review, K!
Have you tried making the dough a day or two ahead of time and keeping it refrigerated until you’re ready to use it?
Hi! I haven’t, so I’m not sure if it would holdup.
I love this recipe! It’s easy and delicious! My family and I love it, and I’m a big fan of the simple crust! I never would’ve guessed using maple syrup, and it’s fantastic! Thank you much! :)
Hi Kate! Your recipe looks delicious. I am wondering if you tried this crust to make a galette? If not, do you think it would hold up as a free form crust? Thank you :)
Hi! I’m not sure if it will hold the same shape. But I would be interested to hear if you try it!
I made this last night for my husband and mother-in-law. It was lovely. We all enjoyed it!
I’ve made this several times now and used it as a base for other flavors— frangipane and raspberry was the most recent hit with my family and I’ve got an apple and tahini experiment in the oven now. This is such a lovely “less sweet” dessert and I love how much easier the crust is compared to a traditional tart dough. Thank you!
Hi! I was hoping to use your gluten free tart crust for a lemon cream tart but am wondering if I need to cook it longer initially since the whole thing won’t go back in the oven once the filling is added… (the lemon cream it just refrigerates). Thank you!
Hi Maggie, I would think possibly, but I’m not sure without trying it myself.
I used the tart crust exactly for that -I hate apples :(- I baked it 350 for 20 minute (I like the crust crispy and brownish) was really good – imo.
Not great. I wish I had sauteed the apples ahead of time to make them soft and carmely—–this stayed in the oven way too long and the apples were still not very soft. The flavor is good, but if I make this again, I will definitely saute the apples first.
I’m sorry you didn’t enjoy this tart, Sarah. What type of apples did you use?
My thoughts too. Someone brought this to a dinner and I thought it was great but the apples dry. I tried it myself with the same results. I had fully intended to cook down the filling first but thought I should try as written first. Still, I love the crust and how easy it is.
Hi Kate,
Thank you for this delicious recipe! I was given a few apples from a friend’s garden and thought of making an almond flour tart out of it. I appreciate your easy-to-follow instructions here.
You’re welcome, Leila! I appreciate your review.
I’m currently in Brazil visiting my mom and made this delicious, simple and easy to make recipe today. I added a few golden raisins and walnuts on top after removing from the oven. This is definitely going to be my to-go recipe. Next week I’m making the popular mapple-sweetened banana muffins!!! Your recipes are great!!!
Thank you Kate.
Hi, has anybody tried this with the coconut oil substitution? Can you tell me if it has a strong coconutty taste? I’m not really familiar with it.
Hi Kat, I find that it is mild. I hope you try it and love it!
I have been looking for a fuss free tart crust that has that crunch cause too many times it ends up feeling cakey. This is the tart crust I needed in my life. Thank you!
I’m making this with pears today! Crust is in the oven…can’t wait!
Made this yummy!!Pretty easy thank you
This looks so delicious!!! My dad can’t eat oats, do you think I could replace the oat flour with whole wheat flour?
Hi Emily, I haven’t tried it. I’m sorry!
If I want to make a Gluten Free Tart using your recipe, at what point in the preparation can I fill with the Mince Pie filling instead for a Christmas treat.
Many Thanks
Angela Murphy
Is there a substitute for the almond flour?
Hi, this is best as written. I don’t have a great substitute. Sorry!
Hello, I made this today used the exact recipe ingredient and instructions. The crust turned out amazing I was so happy with it. However the apple topping was so dry. Nothing like apple tart/pie filling. Should I have covered it in the oven?
Great recipe!
I had this recipe bookmarked for about 4 years. Finally I made it! Everyone loved it! Your clear and detailed instructions were very helpful, Kate.
Your recipes and blog are always inspiring. My baking journey began with the blueberry muffin recipe on your blog 6 years ago and since then I have tried many many recipes from your blog and your cookbook. Thank you, Kate!
You’re welcome, Pooja!