Salted Caramel Apple Tart (Vegan, Gluten-Free)

GFGluten Free

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This Salted Caramel Apple Tart is Vegan, Gluten-Free, & Refined Sugar-Free, but you won’t notice! A perfect holiday dessert for sharing with friends & family.

A Buttery Crust + Tart Apples + a thick and luscious Salted Caramel Sauce? Now that’s a recipe for a Fall dessert. Heck, this Salted Caramel Apple Tart is so delicious, I’d gladly eat it any time of year! 

slice of salted caramel apple tart on small white plate with black striped napkin

Not only does this recipe taste amazing, but it’s also pretty dang good for you too. It’s Gluten-FreeGrain Free, and even Refined Sugar-Free thanks to my Easy 3 Ingredient Pie Crust and Coconut Sugar-Sweetened Salted Caramel Sauce! In all, you’ll need only 10 plant-based ingredients and just under an hour to make it.

ingredients for salted caramel apple pie filling on round wood cutting board on light gray background

I’d say the assembly is easy as Pie, but it’s a Tart, so…. 😉

Regardless, all you have to do is make the Pie Crust, toss your Apples with the Salted Caramel Sauce, and place everything into the oven! I took the extra time to arrange my apples in my tart pan, but it’s okay if you just pour everything in there too.

salted caramel apple tart in grey pie tin on white pie stand

Personally I don’t like overly sweet desserts, so I opted to use Granny Smith apples for this recipe. They provide the perfect balance of tart to complement the sweeter Caramel Sauce!  I love to enjoy a warm slice on its own, but it’s also a great vessel for a scoop of Vanilla Ice Cream if you feel so inclined.

slice of salted caramel apple pie on small white plate topped with scoop of vanilla ice cream

A Few Final Thoughts:

  • If you want to save even more time in the kitchen, both the Salted Caramel Sauce and Pie Crust can be prepared ahead of time.
  • If you’d like the tart to be a bit sweeter, replace 1-2 of the Granny Smith Apple with Gala or Braeburn varieties.
  • I know it may look tempting, but please wait at least 30 minutes before slicing the tart after it comes out of the oven! This allows for the Caramel Sauce to set and thicken.

close up shot of cooked salted caramel apple tart with silver pie serving spoon

If you’re looking for more Vegan Holiday dessert recipes, you’ll also love these Sweet Potato Pie Bars and this Vegan Pecan Pie!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

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Salted Caramel Apple Tart

salted caramel apple tart on white pie stand surrounded by green apples and plates

This Salted Caramel Apple Tart is Vegan, Gluten-Free, & Refined Sugar-Free, but you won’t notice! A perfect holiday dessert for sharing with friends & family.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 35 Minutes
  • Total Time: 50 minutes
  • Yield: 8-12 Servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
Scale

Ingredients

For the Crust:

For the Filling:

  • 3 large Granny Smith Apples, thinly sliced
  • ½ cup + 2 tbsp Full Fat Coconut Milk
  • ½ cup Coconut Sugar
  • 1 tbsp Yellow Miso Paste
  • 1 tbsp Arrowroot Powder
  • 1 tsp Vanilla Extract
  • ¼ tsp Cinnamon 
  • Juice of 1 Small Lemon

Instructions

  1. First, prepare the Pie Crust. Combine the Ground Flax and Water together in a small bowl and let sit for 5-10 minutes, until thickened. Combine the Almond Flour, Arrowroot Powder, and Salt together in a medium bowl and whisk well.
  2. Add the thickened Flax Egg to the bowl with the dry ingredients and begin to mix well with a spatula, then use your hands to thoroughly knead into a uniform dough.
  3. Place the ball of dough between 2 sheets of parchment paper, and roll the dough out until it becomes wide enough to cover the base of your pie tin. Peel off the top layer of parchment paper, and gently place your pie tin on top of the dough. Flip the tin over, and remove the other sheet of parchment paper, which should now be on top.
  4. Use your fingers to press the dough evenly into the pie tin (it should be damp, but not sticky). Poke several holes in the dough using a fork. Place the pie tin in the freezer for 20 Minutes; during this time, turn the oven on to 375F.
  5. In the meantime, prepare the Salted Caramel Sauce by adding the Coconut Milk, Coconut Sugar, Miso Paste, Arrowroot, Vanilla, and Cinnamon together to a small pot, whisking well. Bring the mixture to a boil over high heat, then reduce the heat and simmer for 5-7 minutes, until thickened.
  6. Place the sliced Apples into a large bowl and toss them in the Lemon Juice. Add the Salted Caramel Sauce to the bowl and mix well, until all of the Apples are evenly coated. Remove the pie tin from the freezer and arrange the Apples in the base of it, as artistically as you’d like.
  7. Bake for 30 minutes, then let sit at least 30 minutes before slicing, to allow the sauce to thicken. Serve as desired.

Notes

  • Arrowroot Powder may be substituted for Tapioca Flour. I have not tested this recipe with any other flour/starch combinations, and thus do not recommend substitutions.

Keywords: salted caramel apple pie, caramel apple tart, gluten free apple tart, dairy free apple tart, grain free apple tart

Want to save this Salted Caramel Apple Tart for later? Pin the recipe to your Pinterest boards:

This Salted Caramel Apple Tart is Vegan, Gluten-Free, and Refined Sugar-Free, but you won’t notice! A perfect fall or winter dessert for sharing with friends and family. #appletart #applepie #vegan #glutenfree #plantbased #grainfree #saltedcaramel #veganpie via frommybowl.com

 

 

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

  1. Hey Caitlin! Can I use coconut nectar instead of coconut sugar? I prefer the nectar – lower glycemic index sugar 🙂 Thank you!

    1. Hey! So swapping out a granulated sugar for something more runny means the end product of something like this which caramelizes will likely be runny as well. If you have a different preference on granulated sweetener that would likely work fine!

  2. Miso paste in a dessert? Now THAT is different to me. Honestly, I love the creative take in using such a pungently bitter flavoring agent in a typically sweet treat! To me, the best desserts have a balance or variety of different flavors–sweet and salty, sweet and sour, salty and bitter, salty and sour, etc.–so one-note flavors just don’t do it for me. This tart probably has the perfect elements of sweetness, sourness, and saltiness, so you really hit the nail on the head with this one!

  3. Amazing dessert!! I tried out this recipe last night and it was a huge hit for both my partner and me. I took a risk and used white miso paste as I couldn’t find any yellow miso paste. Seemed to work just fine. Absolutely delicious! Thank you for this recipe!

    1. Yes, both white and yellow are mellow enough so that was a great sub! I’m glad you both enjoyed it, Lizzy 🙂

  4. Hi Caytlin,
    This looks really good. Is there a substitute for the yellow miso? I only have chickpea miso (because I don’t don’t use soy miso). Thanks!

  5. Wow that tart looks amazing! Now I can’t decide what to try first, your pecan pie or this salted caramel apple tart?! 😉

  6. Could I use white miso paste instead of yellow? I really want to try this recipe and was able to find everything except for that!

  7. This sounds delicious! I’m going to make it and see if I think it will travel well. I am going out of town for Thanksgiving and would love to bring something like this if it can tolerate being made a day or two ahead. Let me know if you have any advice on that.

    1. Yes, it should travel well Trish! I would suggest storing it in the fridge and warming it up in the oven before serving on the day of 🙂

  8. I wasn’t expecting to see miso paste there! Can’t wait to try this, I have to say your recipes are my number 1 go to, how you manage to make everything so healthy (and delicious!) astonishes me everytime ????????