Gluten-Free Apple-Almond Tart Recipe (2024)

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The recipe says to use a pre-baked pie shell - but the tart is baked again with the filling, for 30 minutes. Won’t the pastry burn around the edges?

I would use 4 apples

Made a free form crust and did not pre bake. Baked at 400 degrees for 35 minutes. Covered fruit with foil after almonds browned. Used four apples and still think could’ve had one more apple. Also doubled butter when browning apples. I’d say serves six.

Made this with a regular (all butter) crust for a small Thanksgiving dinner. Only needed 3 big Honey Crisp apples to get to the weight called for in the recipe. Toasted the almonds, after seeing someone’s suggestion here. Very nice, and not heavy.

Requires more than three apples. At least four and maybe five for a full lush tart.

I used an extra apple because I didn’t think there was enough filling with only 3 apples

The filling was delicious and so easy. I found the crust a little “sandy” in texture, but the taste was good. Overall, I would make the filling again — but if I didn’t need dessert to be gluten free I would use a traditional flour/butter crust instead.

Made this with a regular (all butter) crust for a small Thanksgiving dinner. Only needed 3 big Honey Crisp apples to get to the weight called for in the recipe. Toasted the almonds, after seeing someone’s suggestion here. Very nice, and not heavy.

The recipe says to use a pre-baked pie shell - but the tart is baked again with the filling, for 30 minutes. Won’t the pastry burn around the edges?

Lovely tart, used all-butter pastry but otherwise followed recipe as is. Used 3 Granny Smith apples.

Made a free form crust and did not pre bake. Baked at 400 degrees for 35 minutes. Covered fruit with foil after almonds browned. Used four apples and still think could’ve had one more apple. Also doubled butter when browning apples. I’d say serves six.

Thank you for this Gluten Free recipe! Recently diagnosed with Celiac disease and am trying to find tasty meals including desserts that don’t have wheat flour.

Used 4 apples, 1 cup almonds

I made the gluten-free crust according to the linked recipe, skipped the nutmeg but added raspberries on top under a sprinkling of brown sugar for the last several minutes of baking, and it was delicious. I think next time I'll dice the apples smaller. They were a bit too chunky.

I would use 4 apples

I see great potential here, especially because this is low in sugar for a dessert. But I think I must have cooked the apples too long - they came out too dry to make a succulent pie. The almonds didn’t really caramelize well either. Next time I will lightly toast them first.

This occurs under the “healthy” category? Gluten is not unhealthy. Unless you have a true allergy.

This sounds good. I think a drizzle of caramel sauce on top would seal the deal for me!

Very nice indeed. Cooking the apples makes a big difference. I used a regular apple shell.