This vegan gluten-free apple tart is an easy dessert made with almond and oat flour, a layer of date caramel, and topped with cinnamon apples. Prepare the crust and date caramel ahead of time for quicker assembly.
There can never be too many apple desserts. Baked apple slices, homemade apple pie, and apple crumble all do very well with a big scoop of vanilla ice cream. Well, let me add one more.
In the midst of pie season, there is always room for a gluten-free tart recipe. With three main elements—an oatmeal cookie crust, a layer of date caramel, and a cinnamon apple filling—you can prepare the tart crust and the date caramel a day ahead.
Then all you need to do is cook up the filling on the stovetop and assemble the apple tart.
Why You'll Love This Recipe
- The easy recipe elements can be made ahead of time
- Simple ingredients that are plant-based
- The crust and caramel are both effortless to make.
- Vegan and gluten-free means everyone can enjoy a single dessert.
Ingredients and Substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Oats - These are the perfect crust ingredient and help give that wheat flour taste. Make sure to purchase certified gluten-free oats if needed. I like bob’s red mill brand.
Almond Flour - This adds texture to the oats and a wonderful warm flavor to the oat almond flour crust.
Coconut Oil - The glue that holds things together!
Maple Syrup - Instead of brown sugar, this naturally unrefined sweetener adds depth and just enough sweetness.
Date Caramel - Dates, coconut cream, and maple syrup blend right up into a creamy delight.
Apples - Select a mix of tart and sweet apples if you'd like. Stick to firm juicy apples that hold up well to cooking for perfect presentation such as Granny Smith apples, Honeycrisp, or Jonagold.
Step-by-Step Instructions
Before you start: Preheat the oven temperature to 350 degrees Fahrenheit and grease a tart pan with a removable bottom.
Step 1: Add the dry ingredients; oats, flour, salt, and cinnamon to a food processor and pulse until chunky.
Step 2: Continue to pulse as you slowly pour in the maple syrup and melted coconut oil. You may not need all of the oil.
Step 3: Press the crust mixture into the bottom and halfway up the sides of the pan.
Step 4: Bake until the edges of the crust is lightly golden; then cool on a wire rack.
Step 5: Add all date caramel ingredients to the jar of a high-powered blender and process until smooth.
Step 6: Add all apple filling ingredients to a saucepan and heat over medium while gently stirring. Cook until the apples start to become tender.
Step 7: Spread most of the caramel on the bottom crust, leaving just enough to drizzle over the top of the tart.
Step 8: Arrange the apples in a pleasing design over the caramel. Drizzle any remaining caramel overtop and give a quick sprinkle of sea salt.
Tips
- The date caramel can be made ahead and stored in the fridge. It's a good idea to let it warm up at room temperature before assembly so you can spread it in the base of the crust.
- Make the pie crust the day before to save time. Cover tightly with plastic wrap and leave at room temperature.
- The apple filling comes together so quickly, that you can easily make it just before serving to enjoy a warm dessert. For best results, the tart should be eaten the day it is made.
- Select firm apples, such as a mix of Granny Smith and Honeycrisp or a variety of baking apples.
Serving Suggestions
- Add a scoop of ice cream to individual portions
- Place a dollop of coconut whipped cream on top of each slice (or regular whipped cream if not dairy-free)
FAQs
You can absolutely use a pie plate if that's what you have! There's no need to purchase a specialty pan if you won't get a lot of use from it.
Both the crust and caramel may be made a day in advance. This is the perfect way to save time when your guests are in the house. I do recommend making the apple filling and assembling the tart just before serving.
More Gluten-Free Tart Recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
Gluten-Free Apple Tart
Ingredients
Oatmeal Cookie Crust:
- 1 ¾ cups (185g) gluten-free oats
- ¼ cup (25g) almond flour
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 5 tablespoons coconut oil, melted
- 2 tablespoons maple syrup
Date Caramel:
- 1 cup Medjool dates pitted and halved
- ½ cup coconut cream prepared coconut cream or canned coconut milk chilled overnight
- 4 tablespoons maple syrup
- ½ teaspoon pure vanilla extract or vanilla bean paste
- ¼ teaspoon salt
Apple Filling:
- 1 tablespoon coconut oil or vegan butter
- 4 cups peeled and sliced apples about 3 medium apples
- ¼ cup coconut sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon pure vanilla extract
- pinch salt
- sea salt for sprinkling
Instructions
Oatmeal Cookie Crust
- Preheat oven to 350 degrees Fahrenheit. Grease a 9-inch tart pan with removable bottom with coconut oil.
- In the bowl of a food processor, add oats, almond flour, salt, and cinnamon. Pulse into a chunky meal. While pulsing, add maple syrup followed slowly by melted coconut oil, just until mixture comes together. If mixture seems pretty saturated before the 5th tablespoon is added, stop adding as needed.
- Transfer to prepared tart pan. Press mixture evenly halfway of sides of pan and then evenly on the bottom.
- Bake for 12 to 15 minutes, or just until crust starts to turn a light golden color. Allow to cool on wire rack.
- If making the day ahead, cover with plastic wrap once cooled and then store at room temperature.
Date Caramel
- Place dates, coconut cream, maple syrup, vanilla extract, and salt in a blender. Blend on high until smooth.
- Store in an airtight jar in the refrigerator until ready to serve.
Apple Filling
- In a large saucepan, cook coconut oil or vegan butter, apples, coconut sugar, cinnamon, vanilla extract, and salt, over medium-high heat, stirring frequently. Cook for 6-8 minutes, or just until apples begin to become tender.
Assembling Gluten-Free Apple Tart
- Spread about ¾ of your date caramel on the bottom on the oatmeal cookie crust. Carefully arrange prepared apples in a circular pattern. Drizzle some of the remaining date caramel over top. Sprinkle with sea salt.
- If the date caramel is too thick to drizzle, add water, little by little, until desired consistency is reached.
- Serve immediately with whipped cream or vanilla ice cream of choice. Tart is best the day it is assembled.
Notes
- Select firm apples, such as a mix of Granny Smith and Honeycrisp or a variety of baking apples.
- The date caramel can be made ahead and stored in the fridge. It's a good idea to let it warm up at room temperature before assembly so you can spread it in the base of the crust.
Jim G.
I am trying to figure this recipe out...I am stuck at one of the the Date Caramel ingredients..."½ cup coconut cream prepared coconut cream or canned coconut milk chilled overnight"...Which are we using...I've never used anything besides Coconut Milk. I've tried to look up and find the difference...but they all seem to be a different combination of the same items...
Tessa
Hi Jim - You can use either 1/2 of a cup of canned coconut cream (not coconut milk), or if you have a can of full fat coconut milk and refrigerate it overnight, it will thicken and separate so that you can use the thickened coconut milk.
ashok
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Tessa
I'm so glad! Thank you!!
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