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Gluten Free French Apple Tart by Glutarama
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Gluten Free French Apple Tart

This lovely sweet (not too sweet) French Apple Tart is made gluten free and has all the charm of a traditional creme patisserie bake, perfect with an afternoon coffee or cup of tea. Plus, with it's impressive (yet simple) decoration this is the perfect show stopper of a dessert for any dinner table.
Prep Time25 mins
Cook Time20 mins
Grilling Time5 mins
Total Time45 mins
Course: Dessert, Tea Time
Cuisine: French, Gluten Free
Keyword: Apple, Crème Patisserie, Pastry, Tart
Servings: 10 slices
Calories: 286kcal
Author: Glutarama


  • 250 g gluten free plain flour
  • 125 g chilled cubed butter
  • 60 g caster sugar
  • 1 beaten egg
  • 1 tbsp cold water

Crème Pâtissèrie

  • 1 egg(s)
  • 40 g caster sugar
  • 30 g gluten free plain flour or cornflour
  • 200 ml  milk
  • 1 tsp vanilla extract


  • 4 dessert apples peeled, cored and sliced thinly
  • 50 g apricot jam


To make the pastry

  • To make the pastry, sift the flour into a bowl, add the chilled butter and rub into crumbs. You can use a rounded knife to do this if you've got warm hands or like me use a pastry blender
  • Stir in the sugar so it looks like a crumble mix then add the egg and tablespoon of cold water.
  • Now, using a rounded knife stir the egg into the crumb mixture until it begins to come together.
  • Turn out onto a well floured surface and knead quickly into a ball.
  • Roll out the pastry immediately leaving it 1-1.5cm thick and line a fluted loose bottom flan/tart tin. I use a 23cm tin.
  • Gently press the pastry into the edges of the tin, any cracks appear then follow the tips in the recipe post or check out [notes] below
  • Finally, prick the bottom of the case and pop into the fridge to chill whilst you crack on with your creme patiserrie. (chilling will reduce the chance of the case shrinking).

To make the Crème Pâtissière

  • To make the crème pâtissèrie put the egg, sugar, vanilla and flour/cornflour into a bowl, take a little of the milk and mix the dry ingredients to a paste.
  • Pour the remaining milk into a saucepan and bring to a gentle boil.
  • Now pour the warmed milk onto the paste mixture whisking quickly to prevent lumps.
  • Transfer all the liquid custard back into the saucepan and cook gently stirring until the custard thickens
  • Pour back into the first bowl and press down a piece of cling film to prevent a skin forming. Allow to cool whilst you start blind baking the tart case.
    TOP TIP: I don't have clingfilm/wrap in my house, so I just add a saucepan lid over the bowl to help prevent a skin, if one does form, it's not the end of the world, just give it a good whisk.

To bake blind

  • Cut a large piece of baking paper and scrunch it up into a ball! Unwrap the scrunched paper and gently place over the raw pastry case. Pour in your baking beans or rice if you have no beans.
  • Bake in oven at 200°C | 180°C fan | 400°F | Gas 6 for 8 minutes, then remove the baking paper and beans and return to the oven for a further 12 minutes.
  • Once baked, allow pastry tart to cool completely, meanwhile, prep your apple decorations.

To prep the apple

  • Peel and thinly slice 4 eating apples, read above for my recommendations on what apples to use.
  • Place the apples in a large bowl and pour over a recently boiled kettle to cover the apples. This is to soften then enough to work with.
  • After just 5 mins drain the apples - I use a colander. Set aside

To build the apple tart

  • Your pastry case will have cooled enough by now. Give the Crème Pâtissière aa quick whisk to break up any skin and pour into the pastry case. Smooth flat with a spatula.
  • Take the apple slices and one-by-one add them to the tart gently pushing them into the custard. overlay each slice by half a slice and continue until you have covered the tart in a beautifulk apple spiral.
  • Measure the apricot jam into a cup and heat for 10 seconds in the microwave to loosen it. Now you can easily brush the apple with a lovely glossy glaze.

To caramelise the tart

  • Either pop under a very hot pre-heated grill and toast until golden or use a chefs blow torch to caramelise.
  • The tart is ready to eat immediately or pop in the fridge to chill until ready to serve.



If your gluten free pastry does crack, not to worry, muggle pastry has its off days and cracks too. Simple pinch off a piece of excess pastry dough, fill in the crack, then dip your finger in a glass of water and rub the area gently to smooth the edges. Magic, the crack has disappeared!


Calories: 286kcal | Carbohydrates: 42g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 141mg | Potassium: 130mg | Fiber: 4g | Sugar: 22g | Vitamin A: 577IU | Vitamin C: 4mg | Calcium: 55mg | Iron: 1mg