Using almond flour and coconut flour, this tart crust or pie crust is wheat-free and gluten-free. Fill with the spiced pumpkin filling and bake for a wonderful finale to your Thanksgiving dinner. For a savory tart crust check the Cherry Tomato Tart recipe post.
2tablespoonsraw light brown sugar or raw coconut sugar
9/12″ tart pan with removable bottom24 cm
Rimmed baking sheethalf sheet size
Silpat silicone mat
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.
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 about 10-12 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. 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 tart crust for 14-16 minutes, or until light golden brown. Timing will depend on your ovens. Cool and fill as desired.
I used Bobs Red Mill coconut flour and almond flour for this recipe
Recipe from Chef Sally Cameron of AFoodCentricLife.com