Gluten Free Tart Crust Using Almond Flour

If you are watching your carb intake, using almond flour is a great way to cut back in addition to adding flavor. This gluten free tart crust is the perfect compliment to sweet or savory fillings. Avoid starch-filled crusts. Try using almond flour instead. This recipe is also egg- and gum-free. It’s delicious. I use it to make my Gluten Free Apple Almond Custard Tart and my creamy potato, onion and bacon tart.

Gluten Free Tart Crust Using Almond Flour


Yield: Makes one 10-inch tart crust

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)


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Once the dough is chilled, line a clean rolling surface with plastic wrap.
  6. Push the dough out into an 8-inch circle.
  7. 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.
  8. 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.
  9. While it is in the refrigerator, prepare your filling.
  10. Preheat your oven to 425ºF.
  11. 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.
  12. 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.
  13. Stab the bottom of the dough with a knife or fork. (This allows steam to escape and prevent the crust from bubbling up.)
  14. Par-bake the crust for 10 minutes at 350ºF or according to the instructions in your recipe.
  15. 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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