Gluten-Free Apple Tart

An apple tart drizzled with caramel sit on a wooden surface with a blue cloth.

This Gluten-Free Apple Tart is an easy dessert recipe made with an oatmeal crust, a layer of date caramel, and topped with cinnamon apples. Prepare the crust and date caramel ahead of time for a quicker assembly.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 369kcal

Author Tessa

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.

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