Gluten-Free Apple Walnut Tart

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  • Time icon
    Total Time
    2hrs 10mins
  • Serves icon
  • Calories icon
based on 1 ratings

The tart is delicious, all the winter flavours of Wine Country on a plate. And the crust is perfect. In fact several people asked me if I was I sure it was gluten free. Hey, when someone has an allergy, I don't mess around.

Inspired by:

recipe updated Mar 11, 2020


  • Salted butter icon
    Salted butter
    115g (about ½ cup)
  • Gluten-free flour icon
    Gluten-free flour
    1.25 cups (150g)
  • Kosher salt icon
    Kosher salt
    1 tsp (3g)
  • Sugar icon
    2 tbsp (25g)
  • Water icon
    4 tbsp (59ml)
  • Walnuts icon
    about ¾ cup (86g)
  • Sugar icon
    about ¼ cup (67g)
  • Butter icon
    4 tbsp (57g)
  • Egg icon
    1 (50g)
  • Gluten-free flour icon
    Gluten-free flour
    1 tbsp (7g)
  • Vanilla extract icon
    Vanilla extract
    1 tsp (5ml)
  • Cooking apple icon
    Cooking apple
    3 (450g)
  • Lemon icon
    1 (58g)
  • Ground cinnamon icon
    Ground cinnamon
    about ¼ tsp (1g)
  • Nutmeg icon
    about ¼ tsp (1g)
  • Fig jam icon
    Fig jam
    as needed


  • kCook icon Whisk
  • kCook icon Wooden spoon
  • kCook icon Cooling rack
  • kCook icon Pastry brush
  • kCook icon Rolling pin
  • kCook icon Blender
  • kCook icon Medium bowl
  • kCook icon Blender jug
  • kCook icon Tart pan - 9.5 x 1"
  • kCook icon Lightly floured surface
  • kCook icon Medium bowl
  • kCook icon Medium bowl
  • kCook icon Medium bowl

Step preview

  1. Add salted butter to a clean medium bowl
  2. Place in freezer - approx 15 min
  3. Add gluten-free flour, kosher salt and sugar to a clean blender jug
  4. Blitz briefly until combined
  5. Transfer content of medium bowl to dough
  6. Blend until fine crumbs form - medium speed
  7. Add water to the dough slowly
  8. Transfer dough to lightly floured surface
  9. Shape into a ball
  10. Roll into a circle
  11. Pre-heat oven - 175°C
  12. Transfer dough to tart pan
  13. Trim
  14. Chill in fridge
  15. Cover with foil
  16. Fill with pie weights
  17. Bake - 20 min, 175°C
  18. Prick
  19. Bake then set aside - 10 min, 175°C
  20. Increase - 190°C
  21. Add walnuts to a clean medium bowl
  22. Add sugar, butter, egg, gluten-free flour and vanilla extract to a clean medium bowl
  23. Beat together
  24. Fold nuts into filling
  25. Transfer filling to pie crust
  26. Spread evenly
  27. Add cooking apple, lemon, ground cinnamon and nutmeg to a clean medium bowl
  28. Mix until coated
  29. Arrange fruit in pie crust
  30. Bake - 35 min, 190°C
  31. Transfer onto cooling rack
  32. Brush with fig jam
  33. Serve
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