Simple Almond Flour Tart Crust

This simple 6 ingredient crust is absolutely fool proof- and gluten free

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.

Tools & special ingredients you need for this recipe:

• A 9″ tart pan with removable bottom
• Rimmed baking sheet- buy my favorite HERE
• A spoon
• Almond flour, lemon paste, corn starch
• Measuring cups

Simple Almond Flour Tart Crust

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Recipe by Meggen Arthur Wilson Course: DessertCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

225

kcal

Ingredients

• 1 cup 1 Almond Flour

• 1/2 cup 1/2 corn starch

• 1/3 cup 1/3 sugar

• 1/2 tsp 1/2 Kosher salt

• 6 TBSP 6 unsalted butter, melted and cooled

• 1 tsp 1 lemon paste (or lemon extract)

Directions

• 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.

Recipe Video

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