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
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