Gluten-Free Apple-Almond Tart

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This tart is inspired by a recipe by Jacquy Pfeiffer, from his cookbook “The Art of French Pastry.” The apples are caramelized first with sugar and spices, then spread in the pastry, topped with an almond, egg white and sugar topping, and baked.


  • 3

    large apples, preferably Braeburn or Fuji, peeled, cored, and cut in 1/2 inch dice (500 grams diced cored apples)

  • 1

    tablespoon freshly squeezed lemon juice or lime juice

  • 1

    tablespoon unsalted butter

  • ¼

    cup turbinado sugar, also known as sugar in the raw (50 grams)

  • 1 ½

    teaspoons vanilla

  • ½

    teaspoon cinnamon

  • ¼

    teaspoon nutmeg

  • ¼

    cup egg whites (60 grams)

  • 2

    tablespoons sugar, preferably organic white or brown sugar (30 grams)

  • ½

    cup slivered almonds (50 grams)

  • 1

    9-inch gluten-free dessert pastry shell (or other pastry of your choice), fully baked
  • Nutritional Information
    • Nutritional analysis per serving (8 servings)

      223 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 30 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 3 grams protein; 3 milligrams cholesterol; 117 milligrams sodium

    • Note:

      The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
      Powered by Edamam

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  1. Preheat the oven to 350 degrees. Toss the apples with the lemon juice in a medium bowl. Line a sheet pan with parchment.
  2. Heat a large frying pan over high heat and add the butter. Wait until it stops foaming and is becoming light brown, and add the diced apples, turbinado sugar, vanilla, cinnamon and nutmeg. Spread the apples in a layer and cook without moving them for a couple of minutes, then turn the heat to medium-high and sauté, moving the apples around in the pan, until golden brown, about 5 to 7 minutes. Scrape out onto the lined sheet pan and allow to cool completely.
  3. Spread the cooled apples evenly over the pre-baked tart shell.
  4. Make the almond topping. Beat the egg whites lightly in a bowl, just until slightly foamy. Whisk in the sugar and stir in the almonds. Spread evenly over the apples.
  5. Place the tart on a sheet pan and bake in the preheated oven for 30 minutes, or until the crust and topping are golden brown. Remove from the oven and cool on a rack.


  • Advance preparation: You can prepare the apples a day ahead of making the tart. The tart will keep for a day.
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