Salted Caramel Apple Tart

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

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.



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


  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.


  • 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.