Simple Almond Flour Tart Crust

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

a baked tart crust
Bake your crust in a tart pan with a removable bottom

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
a bright red curd in a baked tart crust

Equipment you need for this recipe:

  • 9″ tart pan with removable bottom
  • rimmed baking sheet- Buy my favorite HERE
  • measuring spoons and cups
  • a yellow bowl with sugar, almond flour and cornstarch
  • Almond Flour in a measuring cup
    almond flour
  • Cornstarch in a silver measuring cup
    corn starch
  • a teaspoon of coarse salt being added to a mixing bowl
    a bit of kosher salt
  • A jar of lemon paste
    Bright lemon paste adds a bit of punch to this crust
  • melted butter being poured into a bowl of flour

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.
an unbaked tart

Other recipes with great crusts to try:

melted butter being poured into a bowl of flour
a baked tart crust

Simple Almond Flour Tart Crust

No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Simple almond flour tart crust
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 8 servings
Calories: 225kcal


  • 1 cup Almond Flour
  • ½ cup corn starch
  • cup sugar
  • ½ tsp Kosher salt
  • 6 TBSP unsalted butter, melted and cooled
  • 1 tsp lemon paste (or lemon extract)


  • 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.


Calories: 225kcal
a plate with a slice of tart
You can see the light layers in the slice of this tart

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.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating