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.
Print
Gluten Free Tart Crust Using Almond Flour
51
Yield: Makes one 10-inch tart crust
A gluten free almond tart crust recipe for sweet or savory dishes. It is lower in carbs and healthier for you.
Ingredients:
1 cup almond flour
1 cup white or brown rice flour, plus more for dusting
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)
Instructions:
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.