Gluten-Free Apple-Almond Tart

By Martha Rose Shulman

Gluten-Free Apple-Almond Tart
Andrew Scrivani for The New York Times
Total Time
1 hour
Rating
4(371)
Notes
Read community notes

This tart is inspired by a recipe by Jacquy Pfeiffer, from his cookbook “The Art of French Pastry.” The apples are caramelized first with sugar and spices, then spread in the pastry, topped with an almond, egg white and sugar topping, and baked.

Featured in: Apple Tart With Almond Topping in a Gluten-Free Shell

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Ingredients

Yield:8 to 10 servings
  • 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
Ingredient Substitution Guide
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

  1. 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.

  2. 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.

  3. Step 3

    Spread the cooled apples evenly over the pre-baked tart shell.

  4. 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.

  5. 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.

Tip
  • Advance preparation: You can prepare the apples a day ahead of making the tart. The tart will keep for a day.

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Ratings

4 out of 5
371 user ratings
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Cooking Notes

Joan Spiegel

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!

jane

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?

Karen

I would use 4 apples

marnie

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.

jane

Made this with a regular (all butter) crust for a small Thanksgiving dinner. Only needed 3 big Honey Crisp apples to get to the weight called for in the recipe. Toasted the almonds, after seeing someone’s suggestion here. Very nice, and not heavy.

ShaneK

Requires more than three apples. At least four and maybe five for a full lush tart.

Marcia

I used an extra apple because I didn’t think there was enough filling with only 3 apples

eliza

The filling was delicious and so easy. I found the crust a little “sandy” in texture, but the taste was good. Overall, I would make the filling again — but if I didn’t need dessert to be gluten free I would use a traditional flour/butter crust instead.

jane

Made this with a regular (all butter) crust for a small Thanksgiving dinner. Only needed 3 big Honey Crisp apples to get to the weight called for in the recipe. Toasted the almonds, after seeing someone’s suggestion here. Very nice, and not heavy.

jane

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?

D

Lovely tart, used all-butter pastry but otherwise followed recipe as is. Used 3 Granny Smith apples.

marnie

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.

Rosie

Thank you for this Gluten Free recipe! Recently diagnosed with Celiac disease and am trying to find tasty meals including desserts that don’t have wheat flour.

Joan Spiegel

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!

ABG

Used 4 apples, 1 cup almonds

Maria Kaplun

I made the gluten-free crust according to the linked recipe, skipped the nutmeg but added raspberries on top under a sprinkling of brown sugar for the last several minutes of baking, and it was delicious. I think next time I'll dice the apples smaller. They were a bit too chunky.

Karen

I would use 4 apples

J'ba

I see great potential here, especially because this is low in sugar for a dessert. But I think I must have cooked the apples too long - they came out too dry to make a succulent pie. The almonds didn’t really caramelize well either. Next time I will lightly toast them first.

Jan

This occurs under the “healthy” category? Gluten is not unhealthy. Unless you have a true allergy.

Ann

It may have been noted as healthy because it has less trans fats and calories than some or many of these other pies. Regarding being gluten-free, I was disappointed that it is basically gf because it uses a store bought gf shell.

Nicole

Good point, I thought the same thing and was disappointed in that naive statement by NYT.

Hannah

This sounds good. I think a drizzle of caramel sauce on top would seal the deal for me!

Idalu

Very nice indeed. Cooking the apples makes a big difference. I used a regular apple shell.

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