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Almond Flour Tart Crust Recipe

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4.2 from 14 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 10 servings
  • Diet: Gluten Free

Description

This Almond Flour Tart Crust recipe offers a deliciously nutty, gluten-free pastry base perfect for both baked and no-bake tart fillings. Made with almond flour, a hint of sugar and salt, and rich melted butter, it provides a sturdy, flavorful crust that holds together beautifully when sliced. Ideal for those seeking a grain-free alternative to traditional tart crusts, this versatile recipe is quick to prepare and bakes to a golden, toasty finish.

Ingredients

Crust Ingredients

  • 2 cups almond flour (224g) or hazelnut flour, or a blend of both
  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine sea salt (or 1/2 teaspoon kosher salt)
  • 5 tablespoons butter, melted

Instructions

  1. Preheat Oven: Begin by preheating your oven to 350℉ (175℃) to ensure it’s at the right temperature for baking the crust.
  2. Mix Dry Ingredients: In a medium-sized bowl, combine the almond flour, granulated sugar, and salt. Use a fork to evenly mix these dry ingredients together.
  3. Add Butter and Combine: Pour the melted butter into the bowl with the dry mixture and stir thoroughly until all the ingredients are well incorporated and a dough-like consistency forms.
  4. Divide and Press Dough: Reserve about one-third of the dough mixture. Press the remaining two-thirds evenly along the edges and up the sides of a tart pan, leaving the bottom uncovered. Then, use the reserved dough to press firmly and evenly into the bottom of the tart pan, ensuring a solid base. Press firmly with the bottom of a measuring cup or glass to smooth out and compact the crust to prevent crumbling when sliced.
  5. Prepare Crust Base: Use a fork to pierce the bottom of the crust all over. This will help prevent it from puffing up during baking.
  6. Set Up for Baking: Place the tart pan on a rimmed baking sheet to catch any drips and to avoid accidentally lifting the removable bottom when handling.
  7. Bake the Crust: For a tart with no-bake filling, bake the crust for 18 to 22 minutes until it turns lightly golden and releases a toasty aroma. If your tart filling requires baking, bake the crust initially for 15 minutes.
  8. Cool the Crust: Once baked, remove the tart pan from the oven and place it on a wire rack. Allow the crust to cool completely if using a no-bake filling before adding your desired filling.
  9. Add Filling and Serve: Proceed by adding your preferred filling to the cooled crust and finish any additional baking steps if needed depending on the filling choice.

Notes

  • Pressing the crust mixture firmly and evenly is crucial to prevent it from crumbling when sliced.
  • If using a baked filling, partially bake the crust for 15 minutes, then add the filling and continue baking as required by the recipe.
  • The crust can be made with almond flour, hazelnut flour, or a blend of both to suit flavor preferences.
  • For a firmer crust, chilling the crust in the refrigerator for 10-15 minutes before baking can help.
  • This crust is naturally gluten-free and pairs well with various sweet or savory fillings.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/almond-flour-tart-crust-recipe/