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Have you ever skipped making a tart because the crust seemed too fussy? I have. That’s why I developed this Almond Flour Tart Crust. It’s hands down the easiest tart crust I’ve ever made – and I bet you’ll agree. No rolling, no chilling, just mix and press into the pan. Whether you’re a seasoned baker or a novice in the kitchen, this crust takes the stress out of tart-making. And it’s naturally gluten-free, so everyone at your table can enjoy it.
This crust bakes up deeply golden hue and crisp, its nutty flavor ready to complement whatever filling you choose. It’s sturdy enough to hold up to slicing, yet tender when you bite into it – a texture reminiscent of graham cracker crust, but tender like shortbread. I love how quickly it comes together – in the time it takes to preheat the oven, the crust is ready to bake. It’s transformed my approach to tarts, making them a realistic option for weeknight desserts or last-minute dinner parties.
Almond Flour Tart Crust Ingredients
- Almond Flour: I use finely ground for a smooth texture. Hazelnut flour or a blend works too.
- Granulated Sugar: Just enough to add sweetness without overpowering your filling.
- Salt: I use fine sea salt, but kosher salt works – just use a bit more.
- Butter: I typically use salted, as it’s what I have on hand. Melt it before mixing.
4 Recipe Tips
- Press firmly: Take your time pressing the crust into the pan. A firmly packed crust holds together better when sliced.
- Watch the edges: The almond flour can brown quickly, so keep an eye on it as it bakes.
- Make ahead: While not essential, I find that making the crust a day in advance and refrigerating it enhances both flavor and sturdiness. It’s a great option when you have the time.
- Savory variation: For savory tarts, omit the sugar and add herbs like thyme or rosemary. This versatility makes it perfect for both sweet and savory fillings.
- Freezer-friendly: You can bake the crust in advance and freeze for up to 3 months. Thaw at room temperature before filling.
This Almond Flour Tart Crust opens up a world of possibilities. Its simplicity means I’m more likely to whip up a tart on a whim, while its versatility allows me to experiment with both sweet and savory fillings. From quick family desserts to elegant dinner party finales, this crust adapts to any occasion. If you’ve been hesitant about making tarts, this recipe might just change your mind. Give it a try – I think you’ll be surprised by how easy and versatile it is.
More Must-Try Almond Flour Recipes
How to Make this Almond Flour Tart Crust
To make this crust, simply mix the dry ingredients in a bowl, then stir in melted butter until well combined. Press the mixture into your tart pan, taking care to create an even layer. I like using a flat-bottomed measuring cup for this step. Pierce the bottom with a fork, then bake until lightly golden and fragrant. That’s it – your crust is ready for filling!
Almond Flour Tart Crust
Equipment
- 9-inch tart pan I prefer tart pans with removable bottoms like the one I've linked to here.
- rimmed baking sheet For safely moving the tart pan to and from the oven without lifting the removable bottom.
Ingredients
- 2 cups almond flour 224g or hazelnut flour or a blend of both
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt or 1/2 teaspoon kosher salt
- 5 tablespoons butter melted
Instructions
- Preheat oven to 350℉.
- In a medium bowl, mix together the almond flour, sugar, and salt using a fork. Pour in the melted butter and stir until everything is well combined. Set aside about 1/3 of the mixture and press the remaining 2/3 evenly along the edges and up the sides of a tart pan, leaving the bottom uncovered. Take the reserved portion and press it into the bottom of the pan, ensuring an even layer. Use the bottom of a measuring cup or glass to firmly press the crust into place, smoothing out any uneven spots. It's worth spending extra time here to create a solid crust that won't crumble when sliced. Finally, pierce the base all over with a fork. (recipe note #1)
- Carefully set the tart pan on a rimmed baking sheet to avoid lifting the removable bottom accidentally. For a no-bake filling, bake the crust for 18 to 22 minutes, until it turns lightly golden and smells toasty. If using a baked filling, bake for 15 minutes. Once done, remove from the oven and let it cool on a wire rack (completely for no-bake fillings). Add your filling of choice.
Notes
- You can prepare this crust up to 3 months ahead if it’s well-wrapped and frozen.
- I prefer to bake the crust a few days in advance, cool it completely, then cover and freeze. On the day I plan to serve it, I let it thaw at room temperature for a few hours while still covered before adding the filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
