Gluten Free Tart Crust Using Almond Flour
A gluten free almond tart crust recipe for sweet or savory dishes. It is lower in carbs and healthier for you.
- 1 cup almond flour
- 1 cup white or brown rice flour, plus more for dusting
- 2 Tablespoons corn flour (not cornstarch) (or sweet rice/glutinous rice flour)
- 5 Tablespoons granulated sugar (only for dessert tarts)
- 1/4 teaspoon salt (1/2 teaspoon for savory tarts)
- 8 Tablespoons (1 stick) unsalted butter, cut into tiny pieces
- 2 1/2 Tablespoons iced water (1 1/2 Tbsp. for savory tarts)
- Whisk almond flour, rice flour, corn flour/sweet rice flour, sugar (if using), and salt together in a bowl. Alternatively, you can mix the entire dough in a food processor.
- Add butter and cut into flour mixture using a pastry cutter or two knives. If using a food processor, pulse several times until small dough balls begin to form.
- Add one tablespoon of water to the dough and pulse until distributed. Add the remaining 1/2 tablespoon, if needed. You want to create a moist dough. Add additional water if needed, especially when adding sugar.
- Using rice flour dusted hands, remove the dough and shape it into a disk. Wrap it in plastic wrap and chill it in the refrigerate for about 2 hours or until it becomes firm enough to easily roll.
- Once the dough is chilled, line a clean rolling surface with plastic wrap.
- Push the dough out into an 8-inch circle.
- Dust a rolling pin as well as the dough with rice flour. Roll the dough to approximately a 12 circle. Add more flour as needed to prevent sticking.
- Using the plastic wrap, transfer the dough to a baking sheet and refrigerate until it less flimsy and will easily transfer to a tart dish, 15 - 20 minutes.
- While it is in the refrigerator, prepare your filling.
- Preheat your oven to 425ºF.
- Remove the dough from the baking pan using the plastic wrap and invert it onto a 9 to 10-inch tart dish. Press the dough onto the bottom of the dish as well as the corners.
- Trim the excess dough from the top edges using a sharp knife or kitchen scissors. Smooth out the cut edges and seal any cracks using your fingers.
- Stab the bottom of the dough with a knife or fork. (This allows steam to escape and prevent the crust from bubbling up.)
- Par-bake the crust for 10 minutes at 350ºF or according to the instructions in your recipe.
- Once baked, remove the pan from the oven and transfer it to a wire rack to cool. Once cool, fill with your desired filling and bake or chill according to your recipe's directions.
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