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Gluten-Free Apple Chestnut Tart with Salty Caramel

There's so much to love about this tart, starrting with the super simple but totally delicious press-in crust. While it calls for chestnut flour, you can substitute with more almond flour. Then there's the filling. Guess what--it's apples sprinkled with sugar. That's it! Yes with or without the finishing caramel sauce, it's stunning to the eye and the taste buds. If you’re short on time or crave a more traditional finish, skip the caramel and brush the tart with a few tablespoons of apricot jam loosened with a few drops of water, heated, and strained. Best the day it's baked, the tart will keep at room temperature for 1 day but leftovers may be stored in the fridge for up to 2 days.

Servings 10
Calories 273 kcal
Author Alanna Taylor-Tobin

Ingredients

FOR THE CRUST:

  • 1⁄2 cup blanched almond flour such as Bob’s Red Mill
  • 1⁄2 cup sweet white rice flour
  • 1⁄2 cup chestnut flour
  • 2 tablespoons tapioca flour
  • 1⁄4 cup granulated cane sugar
  • 1⁄4 plus 1⁄8 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, cut into 1⁄2-inch cubes
  • 1 teaspoon pure vanilla extract

FOR THE FILLING:

  • 5 tart firm baking apples (1 3⁄4 pounds; such as Granny Smith or Belles de Boskoop) peeled
  • 1⁄4 cup granulated cane sugar
  • 3 tablespoons unsalted butter in small pieces
  • 1⁄2 cup Salty Vanilla Bean Caramel Sauce see below, at room temperature or warmed

Instructions

Make the crust:

  1. In the bowl of a
stand mixer fitted with the paddle attachment, combine the almond, sweet rice, and chestnut flours with the tapioca flour, sugar, and salt. Scatter the butter pieces over the top and drizzle with the vanilla. Turn the mixer to medium-low and run until the butter is completely integrated, 3 to 5 minutes. (If the dough doesn’t come together, work it with your hands.)

  2. Transfer the crumbs into a 9-inch
tart pan with a removable bottom
and press the dough firmly and
evenly into the pan, starting with the sides and then moving to the bottom. Prick the bottom of the crust all over with the tines of a fork and freeze until firm, 15 to 30 minutes.
  3. Position a rack in the center of the oven and preheat to 350oF. Line a rimmed baking sheet with parchment paper and place the tart pan on it.

Make the tart:

  1. Cut the flesh off each apple core in large chunks, cutting close to the core (alternatively, halve and core the apples). Cut each chunk into slices as thin as possible, about 1⁄8-inch thick, keeping the slices stacked together and discarding the rounded edges. Fan the slices out lengthwise slightly and place them, cut-side facing the center of the tart, around the outside of the shell, tucking the last apple under the first to make a continuous loop. Repeat with a second layer just inside the first, reversing the fan if you like, and continue until you’ve filled the tart, tucking in as many of the extra pieces as you can; the apples will reduce a lot as they cook. Sprinkle all over with the sugar and dot with the butter.

  2. Bake the tart until the tips of the apples are bronzed and the fruit is bubbling furiously, 65 to 75 minutes. There’s a fine line between cooking the apples all the way and burning the crust. Watch and remove the tart early if the crust becomes too dark. Let the tart cool for 1 hour, then drizzle all over with the caramel sauce and serve warm or at room temperature.
Nutrition Facts
Gluten-Free Apple Chestnut Tart with Salty Caramel
Amount Per Serving
Calories 273 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Cholesterol 9mg3%
Sodium 116mg5%
Potassium 154mg4%
Carbohydrates 50g17%
Fiber 6g25%
Sugar 24g27%
Protein 4g8%
Calcium 27mg3%
Vitamin C 9mg11%
Vitamin A 383IU8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.