Gluten-Free Apple Tarte Tatin.
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Gluten-Free Apple Tarte Tatin is a beautiful French-inspired dessert that transforms everyday apples into something truly special.
This classic upside-down tart is traditionally made by caramelizing apples beneath a layer of pastry, creating a dessert that's as lovely to serve as it is to eat.
In this gluten-free version, apples turn soft and juicy, coated in a rich caramel made with coconut sugar, butter, and a hint of cinnamon.
The topping is sweet, buttery, and gently spiced, while the homemade pastry brings a tender, crumbly texture that perfectly complements the fruit.
A blend of oat flour and rice flour forms the base, while psyllium husk helps hold the gluten-free pastry together. Apples also provide fiber, making this dessert a little more nourishing.
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It's a wonderful choice for autumn gatherings, festive dinners, or a relaxed afternoon treat. Serve it slightly warm and enjoy every bite of this comforting, caramel-coated apple tart.
It’s simple enough to make whenever a chocolate craving hits, yet special enough to share with family and friends. Enjoy a piece with coffee, after dinner, or straight from the fridge.
Ready to make your own chocolate from scratch? That first crunchy, bittersweet bite might be all the convincing you need!
Yield:
6–8 servings
Total Time:
Prep Time: 30 minutes
Chilling Time: 20–30 minutes
Bake Time: 30–40 minutes
Ingredients:
In Metric:
For the Caramelized Apples
5 Apples (medium-large)
100 g Coconut Sugar
70 g Butter
4.9 g ~ Ground Cinnamon
Water (a small amount, only if needed for the caramel)
For the Gluten-Free Pastry
100 g Oat Flour
50 g White Rice Flour
30 g Cornstarch
15 g Tapioca Starch
15 g Psyllium Husk
15 g Coconut Sugar
7.4 g ~ Sea Salt
115 g Unsalted Butter (very cold and cubed)
30 g Ice-Cold Water (as needed)
In US:
For the Caramelized Apples
5 Apples (medium-large)
¾ cups Coconut Sugar
⅓ cups Butter
1 tsp Ground Cinnamon
Water (a small amount, only if needed for the caramel)
For the Gluten-Free Pastry
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1 ⅛ cups Oat Flour
⅓ cups White Rice Flour
3 ¾ Tbsp Cornstarch
2 Tbsp Tapioca Starch
3 ⅛ Tbsp Psyllium Husk
1 ¾ Tbsp Coconut Sugar
1½ tsp Sea Salt
½ cups Unsalted Butter (very cold and cubed)
2 Tbsp ~ Ice-Cold Water (as needed)
Instructions:
1. Prepare the Apples
Assemble the required ingredients.
Peel and core the apples.
Cut each apple into approximately 6 thick wedges.
Set aside while preparing the caramel.
2. Make the Caramel
Place the 100 g coconut sugar in an oven-safe skillet or cast-iron pan over medium-low heat.
Allow it to begin melting and caramelizing. If the coconut sugar is not melting evenly, add a very small amount of water to help create a wet caramel.
Once the sugar has dissolved and thickened, add the 70 g butter.
Stir gently until you have a smooth, slightly thick caramel.
Coconut sugar behaves differently from refined white sugar, so avoid cooking it too aggressively—it can darken and burn quickly.
3. Arrange the Apples
Arrange the apple wedges tightly over the caramel in a decorative circular pattern.
Sprinkle the cinnamon evenly over the apples.
Cook gently for several minutes so the apples begin to soften and become coated in the caramel.
Remove from the heat while preparing the pastry.
4. Make the Gluten-Free Pastry
Combine the oat flour, rice flour, cornstarch, tapioca starch, psyllium husk, coconut sugar, and sea salt.
Add the very cold cubed butter.
Rub the butter into the dry ingredients with your fingertips or a pastry cutter until the mixture has a coarse, sandy texture with small pieces of butter remaining.
Add the ice-cold water gradually, using only as much as necessary for the dough to come together.
Bring the dough together quickly without over-kneading.
Flatten into a disc, cover, and refrigerate for approximately 20–30 minutes.
5. Assemble
Roll the chilled dough between sheets of baking paper into a circle slightly larger than the diameter of the pan.
Remove the top sheet of paper.
Carefully place the pastry over the caramelized apples.
Tuck the excess pastry gently down around the inside edge of the pan, creating a small border around the apples.
Prick the pastry several times with a fork to allow steam to escape.
6. Bake
Bake at 170°C/340°F for approximately 30–40 minutes, or until the pastry is golden brown and completely baked.
Remove the tart from the oven.
7. Cool & Invert
Allow the Tarte Tatin to cool slightly in the pan before turning it over.
Let it rest for approximately 10–15 minutes so the caramel settles while remaining soft enough to release.
Place a large serving plate over the skillet.
Carefully but confidently invert the pan onto the plate.
Lift the pan away slowly. If any apple pieces remain attached to the pan, gently return them to their place on the tart.
Serve Warm and Enjoy
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