Gluten-free used to mean settling for dense, gummy baked goods that no one would choose to eat unless they had major, life-altering issues with wheat.
Not anymore! Check out this gluten-free tart crust. The sweet, nutty flavor is so irresistible that even the biggest wheat eaters in your life will be begging for the recipe. It's also hardy enough to stand up to any type of filling, from fruit to ganache. And it all comes together in minutes.
How's that for perfection?
- You'll definitely need a tart pan, those fancy-looking pans with the fluted sides and removable bottom (so you can remove the crust more easily).
- The recipe calls for almond meal, but you can use any nut flour you'd like; or you can combine almond and another nut-based flour for more flavor. Just be careful of coconut flour, which acts differently.
- The crust in this recipe is extremely buttery and moist. Use only half a stick if you want a dryer crust.
- If you don't have cinnamon, that's okay. You don't need it, but it does add flavor.
- The tart in the picture above is chocolate ganache topped with candied walnuts and sea salt. And yes, it tastes as good as it looks!
Gluten-Free Tart Crust
Makes one 9-inch crust
What You Need
- 2½ cups almond meal or flour
- 1 pinch sea salt
- ¼ teaspoon cinnamon
- 1 stick unsalted butter, softened and cut into pieces
- 2 tablespoons granulated sugar (optional)
1. Prep and Preheat
Preheat the oven to 350 F. Place a rack in the middle of the oven.
2. Combine Dry Ingredients
In a large mixing bowl, stir together the almond meal, salt and cinnamon until combined. If you like a sweeter crust, add the sugar now. If there are big lumps, break them with your fingers.
3. Add the Butter
Stir in the butter with a pastry cutter or by hand until the mixture is fully combined. You will end up with a sticky ball of dough.
4. Place in a Tart Pan
Place the dough onto a 9-inch tart pan. Start by flattening it into the pan with a wooden spoon or spatula, but at a certain point you will probably find that it is easier to smooth the crust with your fingers.
Pat it evenly in the pan, including the sides, so the dough is uniformly thick on the sides and bottom.
Place the tart gently in the oven (use a cookie sheet if you want extra stability).
If you are parbaking the crust (for instance, by partially baking it before you add a fruit filling), bake for 10 minutes. If you're pouring in no-bake fillings like custard or ganache, bake for 20 to 25 minutes, or until the crust is golden brown.
Warning: Keep a close eye on the oven because with almond meal it can be tricky to tell when the crust turns golden.
6. Fill It!
Remove the baked crust from the oven and let it cool to room temperature before storing or filling.
Gluten-free tart crust for the win! Ready to fill that crust? Check out some pie and tart ideas and recipes here!
Photos via CakeSpy