This Gluten-Free Apple Tart recipe is a simple, rustic dessert that comes together quickly. The crumbly, almond flour cinnamon crust holds melted gouda cheese, thinly sliced apples, and a honey cinnamon sauce for a delicious dessert that's SCD, gluten free, grain free, low lactose, and refined sugar free.
Apples are currently in season and this gluten free apple tart recipe is such an easy and tasty way to enjoy one of Autumn's best fruits!
The soft almond flour crust is pre-baked for just 10 minutes before being filled with cheese and thinly sliced apples.
The tart is baked again just until the gouda cheese is melted and gooey and the apples have softened.
A mouthwatering honey cinnamon sauce is then drizzled over the entire apple tart just before serving!
It's a dessert that is pretty enough to serve to guests and easy enough to whip up mid-week as a special treat for your family!
If pears are more your jam, then check out my Gluten-Free Pear Tart recipe!
Almond flour tart crust
With just four ingredients and 10 to 15 minutes of bake time, this tart crust comes together easily and quickly!
When it comes to the almond flour, I highly suggest using blanched finely ground almond flour.
If you prefer not to use butter, then melted (but not hot) coconut oil can be used instead.
Begin by mixing and pressing all the ingredients together in a large bowl (photos 1 and 2).
The dough should be a bit crumbly but stick together when pressed.
Turn the dough out onto a well greased tart pan and use your fingers to evenly press the dough into the bottom and up the sides of the pan (photo 3).
Use a fork to gently poke holes into the crust (photo 4).
Place the tart pan on a baking sheet and place in the oven just until golden brown.
What kind of apples should I use?
Honestly, you can use whichever type is your favorite.
I went with honeycrisp because I enjoy their sweetness but fuji or gala apples would be good choices as well.
If you want a bit of tartness to offset the sweetness of the honey cinnamon sauce, then granny smith apples are perfect.
Assembling the apple almond tart
I used gouda cheese in this apple tart recipe because of its subtle nuttiness, but some other great cheese options would be havarti or cheddar!
If you're following the SCD diet, gouda cheese is supposed to be used in small amounts. Depending on your level of healing, you may want to use cheddar cheese instead.
Begin by shredding the gouda cheese and thinly slicing the apples.
Squeeze a little fresh lemon juice on your apple slices to keep them from browning.
Fill the bottom of the tart crust with the shredded cheese.
Arrange the sliced apples on top of the cheese in whatever pattern you'd like, then put the tart back in the oven to bake until the cheese is melted.
Allow the tart to cool for at least 5 minutes before slicing.
You can drizzle the honey cinnamon sauce either over the entire tart or over each individual slice, the choice is yours!
How to make the honey cinnamon sauce
It really couldn't be any easier!
Stir together the honey and ground cinnamon in a small bowl until well combined. That's it!
Can the tart be made in advance?
You can bake the crust up to three days in advance.
Simply wrap the baked and cooled crust in plastic wrap and store in the refrigerator.
However, I suggest completing the gluten free apple tart just prior to serving so that it's still warm.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to three days.
I suggest reheating your slice of tart either in the oven or microwave prior to enjoying.
Of course, you can always add a bit more honey cinnamon sauce too!
Hope you enjoy!
More easy healthy apple recipes you'll love!
- Mini Apple Pie Cheesecakes
- Cranberry Apple Crumble
- Apple Cider Layer Cake
- Healthy Apple Butter
- Cider Braised Chicken
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NOTE: If following the SCD diet, I suggest contacting the company to verify ingredients before using any prepackaged products.
Recipe
Gluten-Free Apple Tart
Ingredients
Tart Crust
- 2 cups blanched finely ground almond flour
- 1 teaspoon ground cinnamon
- 2 Tablespoons honey
- ½ cup melted unsalted butter make sure it's not hot
Filling
- 6 ounces gouda cheese
- 2 apples
- ½ lemon
Honey Cinnamon Sauce
- ¼ cup honey
- 1 ½ teaspoons ground cinnamon
Instructions
- Preheat the oven to 350F and grease a 9 inch round tart pan.
- In a large bowl mix and press together all the crust ingredients until well combined.
- Using your fingers, evenly press the dough into the bottom and up the sides of the tart pan. Use a fork to gently poke holes into the crust.
- Bake for 10 to 15 minutes on the center of the oven until the crust is a light golden brown.
- While the crust is baking, shred the cheese and slice the apples to about ⅛ inch thickness. Squeeze the juice from the lemon over the apple slices to prevent them from browning.
- Spread the cheese along the bottom of the pre-baked tart crust and arrange the apple slices on top of the cheese in a pattern of your choosing.
- Place the tart back on the center rack of the oven and bake for 10 to 15 minutes just until the cheese has melted and the apples have softened.
- Almond flour tends to burn quickly, so if you notice the edges of the crust getting too brown, lightly tent the tart with aluminum foil and continue baking until the cheese has melted.
- Stir together the cinnamon and honey. Warm the sauce in the microwave or over the stove just prior to serving.
- Allow the tart to cool for about 5 minutes before serving. The sauce can either be drizzled over the entire tart or on each individual slice.
- This dessert is best served warm! Enjoy!
Notes
- If you're following the SCD diet, gouda cheese is supposed to be used in small amounts. Depending on your level of healing, you may want to use cheddar cheese instead.
- Honeycrisp, gala, or fuji apples are all great choices for this recipe.
- A pie pan can be used in place of a tart pan.
Tracey
I tried this and it was easy to make and I liked that I could control sweetness. I ate leftovers chilled from the fridge and it was also delicious. You have great recipes.
Jennifer Brown
Thanks Tracey! Happy to hear you liked the recipe.
Tracey
Have you ever made your own farmers cheese? The kind they sell in Canada is really crumbly and doesn’t blend to silky smooth. Wondering if homemade with all the whey drained out would be SCD suitable.