How To Make A Gluten Free Almond Tart Crust

A delicious gluten free almond tart crust that stays crunchy with the juiciest fillings and holds up well for leftovers.

This recipe is gluten free by using one-to-one gluten free flour for the crust.

Watch A Video

Here is a video of 2 Cooks in the Kitchen making an Almond Tart Crust:

https://youtu.be/tYxr56ZLbzQ

Ingredients For Almond Tart Crust

• 1 Cup Gluten Free Flour
• 1/2 Cup Sliced Almonds
• 1/4 Cup Sugar
• 6 Tablespoons Cold Butter
• 1/2 tsp Almond Extract
• 1/4 tsp Salt
• 3 Tbls Cold Water

Make The Crust

We’ll start the crust by putting the gluten free flour and the sliced almonds into the food processor. We use Bob’s Red Mill Gluten Free Baking Flour because we can get that in the bulk section of our local food co-op but you can use a different brand of gluten free flour.

Sugar and Salt

Next we’ll add the rest of our dry ingredients. We’ll add the sugar and salt and then pulse this to mix and get the almonds chopped up.

Almond Extract

Now we’ll add our almond extract. This really picks up the almond flavor in this crust.

Cold Butter

Next we add our cold butter. A helpful trick for the butter is we cut it into pieces and then put it back in the refrigerator so it is really cold when we add it to our flour mixture.

Water

Now we turn on the food processor and let it run until the butter is in small pieces. Then, with the machine still running, we’ll add the water.

Dough Forms A Ball

We’ll let the food processor run until the dough forms a ball. This doesn’t take long and you’ll see the ball form.

Press Dough Into Tart Pan

Now we will press the dough into our tart pan. A tart pan is a special pan that has a removable side. These pans are usually round but we also have a square one. For this recipe we are using a 9 1/2 inch round tart pan. You want to work the dough into a fairly thin layer that extends up above the sides a little.

Pre Bake the Almond Tart Crust

We’ll bake the crust at 400° for 15 to 20 minutes. We find it usually takes the full 20 minutes. When it is done it will be browned a bit and then we’ll put it on a cooling rack to cool completely before we fill it. We didn’t grease the tart pan since the crust has a lot of oil from the butter. If you do grease the tart pan, the side might come loose from the crust easier but you should bake it with pie weights to keep it from sluffing.

We use this crust for several dessert tarts such as our Blueberry Cheesecake Tart.

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