Allergy Friendly Apple Tart

Free of: Corn, Dairy, Egg, Gluten, Nuts, Peanuts, Sesame, Soy
Suitable for people with oral allergy syndrome

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After you see how easy it is to make this delicious and allergy friendly apple tart, you will never stop making it.

The best thing about this TOP8 free tart is its crust! I was never a homemade crust kind of girl, mostly because I was scared I wouldn’t be able to make a good one. You cannot mess this one up!

Once you got the crust down, you can vary the toppings and fillings. Think apricots, peaches, pears, strawberry rhubarb…

A few tips for this recipe

I get most of my allergy friendly and alternative flours from Bob’s Red Mill. I really appreciate their commitment to offering certified gluten free alternatives. Nobody suffering from food allergies should ever have to worry about the safety of their allergen free alternatives. So click here to access their website.

Although the crust is made in a slightly unorthodox way (think fingers and no rolling pins), it tastes great and holds very well after cooking. Unlike some gluten-free crusts that crumble the minute you take your pie out of the oven, this one stays whole.

In addition, this allergy friendly apple tart pairs very well with our Chewy Pumpkin Cinnamon Cookies and raspberry sorbet or any dairy-free ice-cream of your liking. A favorite for our TOP8 free Thanksgiving dinner.

Give it a try and let me know what you think!

Allergy Friendly Apple Tart

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American, French
Keyword: corn-free, dairy-free, egg-free, gluten-free, nut-free, peanut-free, sesame-free, soy-free, Vegan
Servings: 8 people
Calories: 236kcal
Author: Miss Allergist


For the pie crust

  • 1.5 cup rice flour (240g)
  • 1/2+ cup chickpea flour (50 g)
  • 1 pinch salt
  • 3 tbsp coconut sugar
  • 1+ tbsp apple sauce unsweetened
  • 3 tbsp vegetable oil (not olive oil)
  • 1 tbsp water if needed

For the pie filling

  • 6+ tbsp apple sauce unsweetened
  • 3 green apples
  • 3 tbsp agave syrup


  • Preheat your oven at 350F (180C).
  • To make the dough, mix all the dry ingredients in a large bowl.
  • Gradually add all the wet ingredients.
  • Mix until the dough forms a ball, adding a little bit of water if the dough is too dry.
  • Line a pie dish with parchment paper.
  • Now comes the tricky part: a rolling pin won’t work! So put a little bit of vegetable oil on the palm of your hands to prevent the dough from sticking too much. Then try to spread the dough evenly by pressing on various parts of it with your hands until the whole dish is covered.
  • Peel the apples and cut them into thin slices.
  • Spread the apple sauce over the pie crust.
  • Embrace your creativity and arrange the apple slices in a way that pleases you (I like to place them in the shape of a flower when I have guests).
  • Drizzle the agave syrup over the pie.
  • Bake for 45 minutes.
  • Let cool down before serving.


Tip: If the edge of your apple slices starts to burn, cover the pie with foil paper.
This pie pairs very well with our Chewy Pumpkin Cinnamon Cookies and raspberry sorbet or any dairy-free ice-cream of your liking.

Bon appétit!

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