Easy Gluten-Free Puff Pastry Apple Tart

Gluten-Free Apple Tart cut into 8 slices and dusted with icing sugar.

5 from 1 vote

Easy Gluten-Free Puff Pastry Apple Tart

This Gluten-Free Apple Tart is simply made with spiced vanilla apple slices nestled on a buttery crisp cinnamon puff pastry.

Prep Time30

Cook Time20

Chilling Time30

Total Time1 20

Course: Dessert

Cuisine: British

Servings:

Calories: 275kcal

Author: Georgina Hartley

Ingredients

For the tart crust

300 g gluten-free puff pastry I recommend my homemade puff pastry
1 teaspoon ground cinnamon
2 teaspoons soft light brown sugar

For the tart filling

2 dessert apples 250-300g, peeled, cored and thinly sliced
1 tablespoon fresh lemon juice half a lemon
1 tablespoon soft light brown sugar
1 teaspoon vanilla extract
½ teaspoon ground ginger
½ teaspoon ground cinnamon
1 tablespoon almond flour ground almonds in UK
15 g unsalted butter cold and cut into tiny cubes
1 egg yolk + ¾ teaspoon milk to make egg wash
1 tablespoon apricot jam for glazing

Metric - US Customary

Instructions

Mix together the brown sugar and the cinnamon for the pastry in a small bowl.

Using homemade puff pastry

Take 2 sheets of baking parchment. Lay one sheet down and dust lightly with the cinnamon sugar. Place the block of puff pastry with the horizontal side parallel to the edge of your work surface and sprinkle some more sugar over the top of the block of pastry.
Place the second sheet of baking parchment over the pastry block and then smack the puff pastry with a long wooden rolling pin in straight even strokes to begin flattening out the pastry and make it a little more pliable for rolling.
Roll out the puff pastry to about 30x20cm, 4-5mm thick. Make sure the pastry doesn’t stick to the parchment by lifting the pastry occasionally and sprinkling over more cinnamon sugar over both sides of the pastry throughout the process.
When the right size has been reached then remove the top layer of parchment and trim the edges of the pastry so they are straight.

Using store-bought puff pastry

Unwrap the pastry sheet and sprinkle over the cinnamon sugar onto both sides of the pastry, pressing down gentle to make it stick.

Continue as follows for both methods

Transfer the pastry sheet onto a lined large baking tray.
Score the edges of the pastry ¾ inch from edge and prick the pastry all over the centre. Place into the fridge for 15-30 minutes to chill.
Pre-heat oven to 220°C / 200°C fan assisted / gas mark 7 / 425°F.
Whisk the lemon juice, sugar, vanilla, ginger and cinnamon in a medium sized bowl.
Peel and cut the apple into even slices then toss the apple slices into the bowl, mixing up with all the spiced juices. Allow to rest for 15 minutes.
Make the egg wash by whisking together the egg yolk and milk.
Assemble all the ingredients ready to finish off the tart, including the egg wash, almond flour, apples and mini cold butter cubes so the pastry doesn’t have to be out the fridge for long prior to baking.
Remove the pastry base from the fridge and brush the edges with the egg wash.
Scatter the almond flour across the centre of the pastry evenly (not the edges).
Arrange the apple slices in the centre (leaving the extra juices in the bowl). Scatter the butter cubes over the top of the apples.
Place in oven and immediately turn the heat down to 200°C / 180°C fan assisted / gas mark 6 / 400°F and bake for 20 minutes, until the pastry is crisp and golden brown.
Remove from oven then brush with warmed apricot jam.
Allow to rest for 10 minutes before slicing and serving.

Video

Notes

Puff pastry. You can use shop bought ready-rolled gluten-free puff pastry. However, I recommend using my Homemade Gluten-Free Rough Puff Pastry recipe. It’s quicker and easier to make than you think and really gives the best results for this recipe.

If you are using homemade puff pastry you will probably to begin with at least a 300-320g puff pastry block as you do lose some pastry when you are rolling out by trimming the edges. If you are using store-bought puff pastry sheet then it usually comes as a 280g sheet and is a little larger than 30 x 20cm but that is fine, you’ll still have enough apple filling for it.

Preventing a soggy crust. It is inevitable that the pastry underneath the filling won’t puff up the same as the edges but that doesn’t mean it should be soggy. The very base of the crust should still be crisp. Scattering the almond flour prior to adding the topping will help absorb any excess moisture.

Almond flour. This recipe calls for almond flour which is blanched and ground whole almonds (without their skin). In the UK this kind of flour is sold in most major UK supermarkets labelled 'ground almonds' in the baking aisle. To make sure you know which almond flour you are choosing then check against this article The Difference Between The Almond Flours.

Make ahead. You can make the tart 48 hours prior to serving. Store the baked and cooled tart in the fridge and re-heat at 200°C / 180°C fan assisted / gas mark 6 / 400°F for 5-10 minutes in the oven.

Freeze. To freeze before then assemble the tart exactly as per the instructions and flash freeze on a baking tray for 8 hours. Once frozen you can double wrap in plastic wrap (cling film) and aluminium foil and store for up to 2 months in the freezer. You can bake directly from frozen, just add a few more minutes to the oven time. To freeze after baking then allow the tart to fully cool then freeze as above. You don’t need to thaw you can re-heat in the oven directly from frozen for 10-15 minutes.

Nutrition