Salted Caramel Apple Tart with Gluten Free Crust

Salted Caramel Apple Tart with Gluten Free Crust
In honor of National Pi Day, I created this deliciously sweet and salty, crisp and juicy apple tart. What I love about tarts is the crust to filling ratio; more crust, less filling, more goodness. Have fun with the design of this tart by creating a repeated pattern with the apples.

Salted Caramel Apple Tart with Gluten Free Crust

Serves 8-10
Ingredients:
  • 2 cups almond meal
  • ¼ cup gluten free oats
  • 1 tablespoon cornstarch
  • 1 teaspoon sea salt, divided
  • 2 teaspoons ground cinnamon
  • Pinch of nutmeg
  • ¾ cup butter, divided
  • 2 large apples, such as Honey Crisp or Pink Lady, thinly sliced
  • ¾ cup brown sugar, divided
Method:
  1. Preheat your oven to 375 degrees. Prepare a 9-inch tart pan with removable bottom.
  2. In a large mixing bowl, whisk to combine the almond meal, cornstarch, ½ teaspoon salt, cinnamon, and nutmeg. Add ¼ cup brown sugar and mix well. Stir in 4 tablespoons of melted butter. The mix should just hold together when pressed together.
  3. Pour the crust mixture into your prepared tart pan. Gently press the mixture into the bottom and up the side of the pan to create a crust. Bake for 15-18 minutes or until the crust is golden brown.
  4. While the crust bakes, make the salted caramel. In a medium pot, melt the rest of the butter and brown sugar over medium heat.
  5. Once the mixture begins to bubble, stir in the vanilla and sea salt.*
  6. Allow the caramel sauce to thicken by cooking for another 5-7 minutes, stirring often. Once the sauce coats the back of a spoon, remove from heat and allow to cool slightly.
  7. To arrange the tart: Once the crust has cooled slightly, arrange the slices of apples into a circle, each slice overlapping the last slice slightly. This creates a beautiful swirl. Pour the salted caramel sauce over the apples, allowing the sauce to pool in between the apples.
  8. Bake for another 10-15 minutes or until the apples are tender when poked with a fork.
  9. Cool completely on a cooling rack before serving. Store in the refrigerator.
*Note: The saltiness of salted caramel varies person to person. I recommend adding sea salt to the caramel sauce slowly, a ¼ teaspoon at a time until you reach your desired taste.


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