Here is a tart crust recipe that works for your favorite fillings, whether pumpkin, chocolate, or even a savory goat cheese. It's made with simple ingredients, a blend of almond flour, coconut flour, butter and a little sugar. It's naturally gluten-free and grain-free too. Press the tart crust mix into a tart pan with your fingers, bake and fill. No rolling of pastry! Bake it a day ahead of filling to save time. It's so easy.
If you have not made a press-in crust like this, I think you'll love it like I do. No pastry dough to roll out and mess with. It takes about 15 minutes to assemble plus baking time. Combining almond flour and coconut flour for a cookie-like crust makes for a perfect gluten free tart crust. Fill it with my spiced pumpkin tart filling for Thanksgiving, a rich chocolate filling for Christmas, or other holidays and celebrations.
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Recipe Ingredients
- Almond Flour - Naturally gluten-free and rich in healthy fats, almond flour gives the crust a tender, buttery texture.
- Coconut Flour - Highly absorbent and also gluten-free, coconut flour adds structure and helps the crust hold together without becoming dense.
- Sugar - Light brown sugar adds a subtle caramel flavor.
- Butter - Use unsalted butter for better control over flavor. Salted butter can throw off the balance.
- Salt - Fine sea salt enhances the flavor of both the crust and the filling-don't skip it!
Substitutions and Variations
- For a vegan tart crust (or dairy-free), use a stick form (not in a tub) plant-based butter such as this.
- For a savory tart crust: If you want to make a savory (not sweet) crust, please read my post for the cherry tomato tart with fresh basil leaves and the crust adjustments. I eliminated the sugar, added an egg yolk.
Recipe Tools
- 9 ½″ light metal tart pan with a removable bottom.
- Half-sheet rimmed baking sheets. They have a raised edge, not flat like a cookie sheet (13″x 18″.) Buy them online from Amazon. Make sure they are heavy, not cheap. Heavy duty ones stand up to use without warping. Cheap ones warp. There are other brands too, just be sure they are heavy duty.
- A silicone liner is on the baking sheet. It prevents the tart crust from sliding around as well as protects it from the direct heat of the oven. Find Silpat on Amazon and cooking supply stores.
Recipe Instructions
Step 1: in a medium mixing bowl, mix the dry ingredients (flours) and sugar together with a fork.
Step 2: Add in the melted butter and mix with a fork. When the mix looks evenly combined, squeeze a handful together. It should hold, like in the photo. The crust mix should feel moist. If not add a little more melted butter.
Step 3: Create the tart shell, fuss a bit and take your time. It take about 12 minutes to assemble.
The time you take to make the crust perfect will be worth it. Pour the crust mix into the tart pan, distributing it evenly with your fingers. Work on the crust edge first. You want to create a strong, even edge.
Push and pinch the crust mix into the edge of the tart pan with your fingers and thumbs. Work to build it up in layers and keep moving around the tart pan. It takes a little time. Keep working it. A nice sturdy edge will give strength to the tart when you cut it.
When you have a nice strong edge, pat the rest firmly into the bottom of the tart pan for the base (and don't poke holes). The bottom of a flat glass helps.
Step 4: Place the tart pan on a sheet pan for support. Blind bake the tart crust util it is golden. Remove from the oven and cool prior to filling.
Bake the tart crust in a 350° oven for approximately 15-17 minutes. Timing will vary with ovens. You want it to be a light golden brown. Remove and cool. Use with your filling of choice. If you are using my pumpkin filling, you will bake the tart a second time.
Make Head Tips
You can bake this easy gluten-free tart crust a day ahead. After baking and cooling, wrap it in the pan (for support) with plastic wrap. It's fine stored on the counter for a day.
Serving Suggestions
Here are the tart filling recipes I have created so far, both sweet and savory:
Recipe FAQs
After creating your tart crust, blind bake it, which means pre-bake it before filling. THis helps insure that the crust does not get soggy when filled and baked or filled with a no-bake filling.
Make the tart crust dairy-free or vegan using an unsalted plant-based butter in stick form, not tub form.
Because there are many choices in gluten-free flours, there is not one right answer. For tart crusts, a blend of gluten-free flours is best to get the best attributes of each flour, such as proteins and starches. It also depends on if you're making a roll out pastry style crust or a press-in style crust.
⭐️Did You Make This Recipe?
If you make this tart crust, please comment and let me know how you liked it and how it worked for you. If you loved it, please give it a 5 star rating! They really help other readers and I enjoy hearing from you.
📖 Recipe
Gluten free tart crust (grain free too)
Equipment
- 9 ½" removable bottom tart pan (light colored)
- Silpat or other non-slip liner optional
Ingredients
- 1 ½ cups almond flour 6 ounces
- ½ cup coconut flour 2 ounces
- 2 tablespoons light brown sugar or natural granulated sugar
- 6 tablespoons unsalted butter, melted or plant-based butter
- ¼ teaspoon salt
Instructions
Mix Crust
- Pre-heat oven to 350° (177 C). In a medium bowl, mix almond flour, coconut flour, sugar and melted butter with a fork until blended, then blend until completely combined with your fingers. To test, squeeze a handful together. It should hold together and feel moist.
Form Crust With Your Fingers
- Pour the crust mix into the tart pan and distribute it evenly. Start by building the edges of the tart. With your fingers and thumbs, pinch and crimp the crust mix together to form a strong, fairly thick edge. Refer to the photos in the post for guidance. This will take 12-15 minutes. Don't hurry. It will be worth it.
- Once you've created a strong edge, compress what is left of the crust mix into a firm base in the bottom of the tart pan with your hand or a flat bottom glass. Place the tart pan on a rimmed baking sheet. If you have a silicone liner, place it on the baking sheet first so the tart pan does not slide. If you don't have one, no problem. Just be careful with the unbaked tart crust.
Bake Crust and Cool
- Bake tart crust for 14-16 minutes, or until light golden brown. Timing will depend on your ovens. Cool and fill as desired.
Notes
Nutrition
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Green Press says
Great almond coconut tart crust recipe! Can't wait to try it out! Thanks for sharing.
Alexandra says
If you only need 4 tablespoons of butter to pull the dough together, why does the recipe note 6-8? I started with 6 and I'm afraid the mixture was too wet; it's in the oven now, hoping it won't be ruined!
Sally Cameron says
Hi Alexandra. I originally used 4 T butter. Readers commented they used more, so I put in a range depending on the feel of the dough. I generally use 6 T. Im sure it will be great! Hope you enjoy.
Yvonne Herrmann says
Never used a tart pan before. Do I leave it in the pan until the pumpkin is cooked? How do I remove it without breaking it?
Sally Cameron says
Hi Yvonne. Metal tart pans usually have removable bottoms. They are two pieces that fit together. Great thing. So you bake the crust ahead and cool. Then pour in the pumpkin filling and bake. Then let it cool in the pan. When it is cool, place one hand under the tart pan in the center and lift. The bottom separates from the rim and voila, you have a gorgeous tart! If this does not make sense, let me know. I literally have to go to my kitchen and make mine right now for Thanksgiving dinner tomorrow.
Beth says
Thank you for your response. Well, the 8 day delay was so that I could pre-prep them for a High Tea Party that I am hosting this Sunday. I had PLANNED on pre prep, but that hasn't worked out 🙁 so I am making them today for Sunday.
I will be making Quiche (egg, ham, parmesan and basil) and Creme Brulee - obviously cooking with filling.
Then, I will be filling with cold Grilled Chicken Salad - pre cooking tartlet crusts.
It's a friend's birthday and we all had high tea in the UK and in Canada on girlie holidays together , so we are surprising her with a party and high tea to commemorate our 15 year friendship.
Here's the menu...
Tartlets:
Savory - Quiche (Eggs, ham, cream cheese, parmesan, basil?)
Savory - Grilled Chicken Salad w/ Spiced Pecan topping
Sweet - Creme Brulee (to use the egg yolks from Pavlova)
"Sandwiches" or Skewers:
Thin Sliced Grilled Chicken (as bread or base), Avocado, Sweet Tomato with Cilantro Pesto (on a toothpick)
Mushroom (as bread) with ham, Cream Cheese (toothpick)
Cucumber/chive butter (toothpick)
Additional Savory Treats:
Jalapeno Pimento Cheese on Endive Lettiuce
Asian Soup Spoons - Strawberry (or add Blueberry) with Canadian Maple Syrup Sweetened Whipped Cream, Sweet Coconut Cream or Cream Cheese mix?
Blueberry Scones with Whipped Cream, Whipped Coconut Cream, Butter and 2 Choices of Jam (currant and marmalade??)
Pavlova with Gran Marnier Macerated berry topping (as a birthday cake)
Macaroons & Peruvian Alfajores (Macaroons are gf, not the Alfajores)
Will let you know how it all turns out. Off to the grocery store then to bury myself in cooking for the next 2 days!
Thanks for your recipes and your help 🙂
Sally Cameron says
Sounds fantastic! You friends are very lucky! Happy cooking Beth!
Beth says
I am making little tartlets (savory and sweet) for a tea party, and again for Christmas Eve.
Three questions:
1. Have you tried this recipe in mini tartlet pan?
2. How does the dough freeze, or should I leave it in the refrigerator for 8 days?
3. Should I make small holes in the bottom of the crust before baking so it doesn't shrink (since they are soo small?
Thank you very much for this recipe 🙂
Regards,
Beth
Sally Cameron says
Hi Beth. Thanks for the questions. 1) I have not made them in minis. I think the recipe will work fine, just watch your baking times. It will likely be less than a full tart crust. 2) It is not really a dough, as in traditional pastry dough. I have never tried freezing it. I always make theocrats mix just before I press it into the tart pans. Just made two this afternoon! Help me understand the 8day delay. I have made these many times adn timed myself. A full size takes 12 minutes to create, so they are not time consuming. Minis, will however, take longer. What are you filling the tart shell with? 3) no holes necessary. That is for a traditional roll out pastry crust. These crusts do not shrink. If you need any more help please let me know. And please let me know how you do.
Margaret says
I also had to use a full 8 tbsps of melted butter to get the crust to bind properly, but I was using almond meal! It was all I had on hand 30 minutes before my in-laws came over for dinner. Maybe less healthy, but absolutely delicious for my salted caramel apple tart. My husband has requested it with pumpkin and chocolate custard. It will probably become a staple for our Sunday night dessert. So so so good. Thanks for the great find.
Sally Cameron says
Thanks for commenting Margaret. Love to hear that it was a success. What the heck, whats a little extra butter? I've been wanting to try it with apples. Maybe I will get to that soon since good apples are back in season. I did a pumpkin tart with it for Thanksgiving, recipe here, https://afoodcentriclife.com/spiced-pumpkin-tart/ and a chocolate orange version in a hazelnut crust for Christmas, recipe here. https://afoodcentriclife.com/chocolate-hazelnut-tart/
Gatita says
Unfortunately, this was a complete failure for me, the crust came out extremely brittle and was literally crumbling like a sand castle as soon as I tried to cut the tart I made with it 🙁 The only thing I did differently was omitting the sugar because my tart was savory. I do not see how this could have caused such a disaster. I guess I will keep looking for a better low carb crust.
Sally Cameron says
Hi Gatita. I was surprised to see your comment about the almond tart crust. I have made that crust dozens of times and never had it be so brittle that it fell apart. I am wondering what happened and if I can help you figure it out, as it really is a great crust. For a savory crust (tomato tart) here is a post I wrote with the adjustments I used (no sugar, added egg yolk, and a little more butter). https://afoodcentriclife.com/cherry-tomato-tart/
I just emailed you. Please write back and let’s see if we can figure out what happened. Did you use the ingredients I specified? How much butter? Thanks for letting me know you had a problem.
miriam says
If I want to use this for an apple pie do you suggest baking the crusted before also?
Sally Cameron says
Hi Miriam. Yes I would still pre-bake the crust. I have always wanted to try an apple tart with this. Let us know how it comes out.
kristin burdsall says
Great results from Cheshire UK! Measurements were perfect for me and i filled it with egg custard. Went down a storm on a Sunny spring Sunday afternoon tea 🙂
Sally Cameron says
Hi Kristin. Thanks for commenting from the UK! Glad to hear it was a hit. I want to try making it with a lemon filling for Easter and top with fresh sliced strawberries. It is a versatile crust.Try the hazelnut version it, filled with chocolate.
Annie says
In the comments, several people have noted needing more butter to keep the crust together. The problem may be in using melted, instead of softened, butter, or using a "spread" instead of actual "butter".
Being sugar free, I processed dates with the flours. Time will tell, but I'm expecting a delicious crust! Thanks for the recipe!
Sally says
Hi Annie. Thanks for taking time to comment. I am really interested in hearing about the date test. Please report back. I just bought some dates and would like to try that too. Could be good. On the butter, I've made this crust about 2 dozen times. It sticks together fine with 4 tablespoons but I now use 5 for a little extra richness. I have never needed to use 8. The recipe calls for melted butter, not softened. I should test it with alternatives like coconut butter. Could be good for non-dairy people. The last time I used sucunat instead of brown sugar or coconut sugar. I'll be making one tomorrow and filing it with pumpkin! happy Thanksgiving to you and your family.
Amy says
Any suggestions for a substitute for the almond flour for those with nut allergies? All coconut flour? Or rice flour? Otherwise it sounds great 🙂
Sally says
Hi Amy. Ooooh, nut allergies are tough. Nuts are so good I don't know what I would do, just adapt as you are having to do. All coconut flour won't work. It's a flour you blend with, not use all on it's own, as it does not act like other flours. It takes a lot of moisture. And rice flour, on it's own, don't think so. It would require experimentation. I'll have to think about that. If I ever come up with an alternative, you will see it posted. So many people have nut allergies. Might be a good idea to develop. Thanks for the comment and inspiration.
Sig says
I also needed the whole stick of butter (8 TB) to make it hold together -
I was able to get 22 mini tarts (I used a mini muffin pan)
I baked them and filled them with my home made lemon curd - delicious!
Sally says
I am not sure what you guys are doing needing stick (8 tablespoons of butter) versus 4 tablespoons to get it to hold together. I have made this many times and just as I wrote the recipe. It is not your traditional dough, not a traditional feel, so that may be the issue. You do not roll it out but press it in. Is that what you are doing? But whatever works for you. I am sure it is delicious and rich. Glad you made it work for your needs. I love lemon curd and bet that tastes terrific Sig. The mini tarts re a nice idea. Will have to dig out my mini tart pans and try that with lemon curd and fresh strawberries.
chris says
I used a food processor to grind raw(skins intact) unsalted almonds to make the almond meal; since the store didn't have almond flour. I also doubled the recipe, added 4 more tbsp of brown sugar (wanted it sweeter), 1/2 tsp salt, 1 cup of butter total and voila a tasty crust on its own! A little more grinding time and this would've started to taste like Justin's brand almond butter before it was baked.
Sally says
Hi Chris, interesting, but certainly not as healthy. Sounds like you wanted to really splurge. 1 cup of butter, 16 tablespoons, is a lot different than 4 tablespoons. I can't imagine it needing that much butter, but the fun part of recipes and cooking is doing your own thing.
Michael says
Sally - I see by your pictures the crust is pretty thin, which I'll remember to do for my next round of almond-pear tarts. My almond meal required 4 more tablespoons of butter before it would stick together, but the tart still seemed pretty bland. What tips do you have for the crust or almond paste filling or to punch up the flavor? Thanks.
Sally says
Hi Michael. It's really not that thin. I made it a pretty sturdy crust. I made this crust many times before posting, and several after. Maybe it looks thinner in the photo than in reality. It's a simple recipe. The brown sugar provides a little sweetness, outside of that it is not meant to have a ton of flavor on its own, but the almond and coconut flours give it a nice taste. Did you use almond flour or almond meal? Either Bobs Red Mill or Let's Do Organic? I was just thinking of using this for a pear tart. You might try adding vanilla extract or a little more sugar, but I have not tried that. Thanks for commenting and letting me know your experience. I try hard to create recipes that will work for everyone, but there can be many variables. If you make it again, please let me know how it comes out for you.
Hari Chandana says
Very useful post.. thanks for sharing.. nice clicks too 🙂