Gluten Free French Apple Tart

4.92 from 50 votes

Made with freshly sliced apples and apple sauce, this tart is the perfect gluten free apple dessert.

Prep Time20

Cook Time35

Total Time55

Course: Dessert

Cuisine: French

Suitable for Diet: Gluten Free, Low lactose diet, Vegan

Diet: AIP, Coconut free, Dairy free, Egg free, Gluten free, Paleo, Vegan

Servings: servings

Calories: 351kcal

Author: Bea C.

1 store bought (gluten free) puff pastry or if you are AIP or paleo use my homemade AIP pie crust recipe
2.2 pounds apples about 6 large apples (1 kg)
300 grams non added sugar apple sauce
Pinch of ground cinnamon
2 Tablespoons maple syrup (optional)

Preheat oven to 360°F (180°C)
Roll out the puff pastry or pie crust. Transfer to a 27 cm (10.6 inch) metal pie pan lined with parchment paper. Prick the pie crust or puff pastry with a fork to prevent it from inflating.
Then put it for 10 minutes in the oven to precook it.
In the meantime, peel and core the apples with an apple corer.
Then cut the apples lengthwise in 2 halves.
Then thinly slice crosswise each half apple.
Add a pinch of cinnamon to your apple sauce. Then spread the apple sauce evenly over the precooked pie crust.
Place the apple slices on top of the apple sauce, starting from the outside and working in.
Once you have placed a full row of apple slices on the exterior, place some apple pieces in the middle in order to level up the center for the second row.
Repeat the same arrangement for the second row of apples.
Again repeat the same process until you reach the center. As you move toward the center, the apples will become trickier to arrange. Arrange the last few slices into a circle as beautifully as you can.
Put the pie in the oven for 35 minutes or until it gets a nice golden color. Before serving, brush a little bit of maple syrup on top of your apple tart to give it a nice glow and maple flavor. And voilà! Let it cool and serve.
Bon appétit !

The apples should overlap each other. Use the largest slices on the outside and use the smallest slices in the middle of the tart.

To make this tart even more beautiful, arrange the first row of apple slices clockwise. And go counter-clockwise for the second row. Then, change again for the next row.

The apples will shrink when you bake them. So arrange them as closely as possible. And do not hesitate to squeeze in some pieces here and there to make sure you don't end up with an empty spot.
Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.