Gluten-Free Apple Tart Recipe: Flaky Crust and Cinnamon Apples

This gluten-free apple tart is an ideal fall breakfast, snack, or dessert — a delicious way to use the apples you picked this season.

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About This Gluten-Free Apple Tart Recipe

This apple tart is a long-time family favorite, a dessert my aunts called Dutch Apple Slices for holidays and special occasions. After my celiac diagnosis I recreated the recipe so I could enjoy it again. With my aunt Jane’s guidance and some gluten-free adjustments, I developed a version that’s safe for those avoiding gluten yet still full of comforting flavor.

The crust is a simple homemade gluten-free pastry that rolls out smoothly and bakes to a light, almost cake-like texture. Thinly sliced apples are arranged on top and finished with a buttery cinnamon-nutmeg-sugar glaze. It works well as dessert, a cozy breakfast, or an afternoon treat.

One of the best parts: it’s quick. You don’t need to chill the dough for long — roll it, press into the tart pan, add apples, and bake.

Ingredients You Will Need For An Apple Tart

Gluten-Free Flour: The base for the crust — see the next section for my recommendation.

Granulated (White) Sugar: Used for the apple topping, not the crust.

Unsalted Butter: Cold butter for the crust and melted butter for the topping.

Baking Powder: Helps the crust develop a light texture.

Salt: Balances the flavors.

Milk: Liquid to bring the dough together and make it rollable.

1 Egg: Binds and enriches the crust.

5 Apples, thinly sliced: Tart apples are nice, but any variety you like will work.

Cinnamon & Nutmeg: Classic spices to highlight the apples.

About The Gluten-Free Flour Blend For This Recipe

I use Cup4Cup multipurpose gluten-free flour for this tart. It’s my top pick for cookies, pastries, and yeast breads. If you use a different blend, results can vary and you may need to adjust the milk amount. Based on testing, GF Jules or King Arthur Measure for Measure are likely alternatives, but expect minor adjustments to liquid.

Note: Cup4Cup reformulated in 2024 and is now top-nine allergen free. In my testing the texture and flavor remained consistent, but you may need to tweak liquid or leavening if your results differ.

How To Make A Gluten-Free Apple Tart

Whisk together the gluten-free flour blend, baking powder, and salt. Cut in cold, cubed butter until the mixture resembles coarse crumbs. In a separate bowl whisk the egg and milk, then add to the flour mixture and stir to form a dough.

On a lightly floured surface, roll the dough to about 1/8″–1/4″ thickness and fit it into a greased tart pan with a false bottom. Arrange the thin apple slices in concentric circles over the crust. Bake at 425°F for 25 minutes with no topping.

Mix melted butter with sugar, cinnamon, and nutmeg, then brush or spoon it over the apples. Reduce oven temperature to 350°F and bake another 20 minutes. Cool on a rack, remove the tart pan sides, and serve warm.

Tools For Baking Gluten-Free Apple Tart

Rolling Pin & Pizza Cutter: For rolling and trimming the crust.
Tart Pan with False Bottom: Makes serving easier; place a baking sheet beneath to catch any drips.
Bench Scraper: Helpful for shaping and transferring dough.

Can I Make This Dairy-Free?

Yes — use a solid plant-based butter and dairy-free milk. If you switch from Cup4Cup (which contains milk powder), choose a dairy-free gluten-free flour like GF Jules and adjust the milk amount as needed.

Tips For Baking A Gluten-Free Apple Tart

Avoid making pastry on a hot day. Warm conditions make the butter soft and the dough sticky. If the dough becomes too soft while rolling, chill it for 30 minutes before continuing.

Measure flour carefully. If you don’t weigh ingredients, spoon the flour into the measuring cup and level with a knife for consistent results.

Follow the recipe closely. This recipe was developed using Cup4Cup multipurpose flour; changing major ingredients may affect the outcome.

How To Store Gluten-Free Apple Tart

Allow the tart to cool to room temperature, then cover with foil and refrigerate for up to 3 days. Gluten-free baked goods are best fresh; reheat slices briefly in the microwave or toaster oven to soften.

Can I Freeze Gluten-Free Apple Tart?

Yes. Wrap the tart tightly in foil and plastic and freeze for 2–3 months. Thaw in the fridge and reheat in a 350°F oven for 20–25 minutes before serving.

How to Serve Gluten-Free Apple Tart

This tart is wonderful on its own, but you can serve it with whipped cream, vanilla ice cream, or a bowl of Greek yogurt for breakfast. It’s comforting, slightly addictive, and perfect for fall gatherings.

I hope you enjoy this gluten-free apple tart with your family.

More Fall Gluten-Free Baking Recipes

If you enjoy quickbreads, try a gluten-free banana bread with walnuts. For scones, pumpkin scones with maple frosting are a fall favorite. If you want to practice pie crusts, a gluten-free apple pie is a great project. Or challenge yourself with gluten-free croissants for a flaky, buttery treat.

Here’s the recipe for gluten-free apple tart!
If you love this recipe, please leave a comment! Thank you so much!

Gluten-Free Apple Tart Recipe

Gluten-Free Apple Tart

Yield:
8 servings

Prep Time:
30 minutes

Cook Time:
45 minutes

Total Time:
1 hour 15 minutes

A delightfully decadent fall dessert featuring apples, cinnamon, nutmeg, and a gluten-free pastry.

Ingredients

For the gluten-free tart shell

• 1 ½ cups gluten-free flour blend, like Cup4Cup
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup unsalted butter, cold and cubed
• ⅔ cup regular milk
• 1 egg, beaten
• 5 apples, thinly sliced

For the topping

• ¾ cup melted unsalted butter
• ¾ cup granulated sugar
• 1 teaspoon cinnamon
• ¾ teaspoon nutmeg

Instructions

Preheat oven to 425°F.

Combine the gluten-free flour, baking powder, and salt. Cut in the cold cubed butter until the mixture resembles coarse crumbs. Whisk the egg and milk together, then add to the flour mixture and stir to form a dough.

On a lightly floured surface, roll the dough to roughly 1/8″–1/4″ thick and line a greased false-bottom tart pan. Arrange the apple slices in concentric circles and press gently into the dough. Bake for 25 minutes at 425°F (no topping).

Mix the melted butter with sugar, cinnamon, and nutmeg. Brush evenly over the apples. Reduce oven temperature to 350°F and bake an additional 20 minutes.

Cool on a rack, remove the tart pan sides, and serve warm.

Notes

Gluten-Free Flour Blend: This recipe was developed using Cup4Cup. If you substitute another blend, you may need to adjust the milk amount to achieve the correct dough consistency.

Dairy-Free: To make dairy-free, use dairy-free butter and milk and choose a dairy-free gluten-free flour blend.

Storage: After cooling, cover and refrigerate for up to 3–4 days. Gluten-free baked goods are best when fresh.

Nutrition Information

Yield 8
Serving Size 1

Amount Per Serving
Calories 442
Total Fat 25g
Saturated Fat 15g
Trans Fat 0g
Unsaturated Fat 8g
Cholesterol 86mg
Sodium 278mg
Carbohydrates 54g
Fiber 4g
Sugar 32g
Protein 4g

Nutrition information is provided as a courtesy and may vary based on ingredients and calculations.

Do you like apples?

What’s your favorite apple-themed dessert to make in the fall?

Tell me in the comments below!