Gluten-Free Apple-Almond Tart
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 3large apples, preferably Braeburn or Fuji, peeled, cored, and cut in ½ inch dice (500 grams diced cored apples)
- 1tablespoon freshly squeezed lemon juice or lime juice
- 1tablespoon unsalted butter
- ¼cup turbinado sugar, also known as sugar in the raw (50 grams)
- 1½teaspoons vanilla
- ½teaspoon cinnamon
- ¼teaspoon nutmeg
- ¼cup egg whites (60 grams)
- 2tablespoons sugar, preferably organic white or brown sugar (30 grams)
- ½cup slivered almonds (50 grams)
- 19-inch gluten-free dessert pastry shell (or other pastry of your choice), fully baked
Nutritional analysis per serving (10 servings)
121 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 2 grams protein; 21 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Toss the apples with the lemon juice in a medium bowl. Line a sheet pan with parchment.
- Step 2
Heat a large frying pan over high heat and add the butter. Wait until it stops foaming and is becoming light brown, and add the diced apples, turbinado sugar, vanilla, cinnamon and nutmeg. Spread the apples in a layer and cook without moving them for a couple of minutes, then turn the heat to medium-high and sauté, moving the apples around in the pan, until golden brown, about 5 to 7 minutes. Scrape out onto the lined sheet pan and allow to cool completely.
- Step 3
Spread the cooled apples evenly over the pre-baked tart shell.
- Step 4
Make the almond topping. Beat the egg whites lightly in a bowl, just until slightly foamy. Whisk in the sugar and stir in the almonds. Spread evenly over the apples.
- Step 5
Place the tart on a sheet pan and bake in the preheated oven for 30 minutes, or until the crust and topping are golden brown. Remove from the oven and cool on a rack.
- Advance preparation: You can prepare the apples a day ahead of making the tart. The tart will keep for a day.
Private Notes
Comments
Try King Arthur "measure for measure" flour which is gluten free and can be used in any recipe in place of gluten containing flour. No need to change amounts used. No need to add to or change any recipe. Works like a dream!
The recipe says to use a pre-baked pie shell - but the tart is baked again with the filling, for 30 minutes. Won’t the pastry burn around the edges?
Made a free form crust and did not pre bake. Baked at 400 degrees for 35 minutes. Covered fruit with foil after almonds browned. Used four apples and still think could’ve had one more apple. Also doubled butter when browning apples. I’d say serves six.
I made the hazelnut crust from the NYT gluten free cranberry tart and used it here. Highly recommend!
Requires more than three apples. At least four and maybe five for a full lush tart.
I used an extra apple because I didn’t think there was enough filling with only 3 apples
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