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–+ servings
Golden-brown, baked almond flour tart crust in a fluted tart pan placed on a metal cooling rack, set against a light-colored, textured background. The crust has an even, crumbly texture and precise edges, suggesting it is freshly made and ready for filling.
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5 from 1 vote

Almond Flour Tart Crust

A simple, press-in crust that's crisp, nutty, and naturally gluten-free. Perfect for both sweet and savory tarts, it comes together in minutes and bakes to golden perfection.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert, Main Course
Cuisine: American
Keyword: gluten free
Servings: 10 people
Author: Marissa Stevens

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
US - Metric

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

  1. You can prepare this crust up to 3 months ahead if it's well-wrapped and frozen.
  2. 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

Calories: 196kcal | Carbohydrates: 10g | Protein: 5g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 103mg | Potassium: 2mg | Fiber: 2g | Sugar: 6g | Vitamin A: 175IU | Calcium: 49mg | Iron: 1mg

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