Simple Almond Flour Tart Crust
This simple 6 ingredient crust is absolutely fool-proof and gluten free
Ingredients in my Simple Almond Flour Tart Crust
- Almond Flour- I like Bob’s Red Mill
- Corn starch
- Unsalted butter
- Salt
- Sugar
- Lemon paste or Lemon extract
Equipment you need for this recipe:
- 9″ tart pan with removable bottom
- rimmed baking sheet- Buy my favorite HERE
- measuring spoons and cups
sugar 
almond flour 
corn starch 
a bit of kosher salt 
Bright lemon paste adds a bit of punch to this crust 
Pro Tips for a successful crust:
- Make certain your almond flour is fresh. Almond flour not kept in a freezer can spoil because of the oils in the nuts. If it smells “off”, compost it.
- Let your melted butter come to room temperature before adding.
- Do not overwork the crust. It will become tough and not puff up during baking for a light airy crust.
- Chill your pie crust in the tart pan for at least 15 minutes before baking.
- Pre heat your oven so it is nice and hot for the chilled tart crust.
Other recipes with great crusts to try:
- Late Summer Peach Pie
- Plum Galette with Créme Fraîche Topping
- Bourbon Pecan Pie
- Double Apple Pie with Rustic Buttery Crust
- Peach & Rhubarb Pie
- Cranberry Curd Tart– seen above
Ingredients
- 1 cup Almond Flour
- ½ cup corn starch
- ⅓ cup sugar
- ½ tsp Kosher salt
- 6 TBSP unsalted butter, melted and cooled
- 1 tsp lemon paste (or lemon extract)
Instructions
- Pre heat the oven to 350 degrees.
- In a medium bowl whisk 1 cup almond flour, 1/3 cup sugar, 1/2 cup corn starch, and 1/2 tsp salt together until well combined. Add in 6 TBSP melted butter and 1 tsp lemon paste and stir with a spoon until a crust is formed. Press the dough into the bottom and up the sides of a 9″ tart pan.
- Chill the dough in the tart pan for 10 minutes in the freezer.
- Place the tart pan on a rimmed baking sheet and bake the dough for 20 minutes, rotating the pan halfway through baking. Cool completely on a wire rack . Fill with your choice of curd, custard etc.
- Do not remove the fluted ring of the tart pan until your filling has set completely.
Nutrition
I love the Cranberry Curd tart recipe from America’s Test Kitchen. What I love even more is this easy as pie (get it) fool proof crust recipe. About the only change I made to their original recipe was to add lemon paste to the dough. Many reviews I read mention their use of almond extract overpowered the taste of the crust. I adore all things citrus, so it always in my wheel house when baking. I thought lemon paste would add sweetness and a punch of flavor. It did.
You will need a 9″ inch tart pan with a removable bottom. The tart slides right out of the fluted edges perfectly. Don’t panic. There’s plenty of butter to keep it from sticking. You can buy one here if your local hardware store or kitchen shop does not carry one.
I use Nielsen Massey Lemon paste. Most grocery stores carry it in their baking aisle. You can buy it HERE.
