This Gluten-Free Tart Crust recipe with almond flour delivers a buttery, tender texture with just the right touch of sweetness. Perfect for everything from fruit-filled tarts to rich chocolate ganache, this recipe is simple and reliable for any baking occasion.
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Skill Level: Intermediate, mainly because you have to roll the tart dough.
Flavor Remix: I added a touch of vanilla, but you can try a bit of almond extract for a nutty flavor.
Allergy Watch: To make this recipe dairy-free free use vegan butter.
Whether you're making a large tart or mini versions for a crowd, this crust will hold up beautifully and add a burst of flavor to your favorite fillings.
This recipe can be used with a 9-inch tart pan with a removable bottom (with a little extra) or with mini-tart pans (quantity depends on pan size).
Which tart shell or pie crust should you use?
There are 4 basic types of crusts used to make gluten free tarts and pies. Each one has a unique technique and use. But all can be used to make pies, tarts and even mini tartlets.
- American Flaky Pie Crust: The butter or shortening is cut into the flour to make layers. Best when baking with fillings, like an apple pie.
- Pate Brisee: Also doesn't contain sugar, softer than a standard pie crust. Best for savory bakes like quiche.
- Pate Sablee: A shortbread crust that can be used for tarts and cookie bars. It has a small amount of sugar, and the dough has a sandy texture. Just like shortbread cookies!
- Pate Sucree: Slightly more sugar than the pate sablee, plus the butter is creamed, resulting in a softer crust. Best when blind or par-baked and ideal for sour and tart flavors. I also have a chocolate pie crust version.
Now you can see why this is my go-to crust for both my gluten free blood orange tart and my gluten free ruhbarb pie. Both are par-baked and have tangy fillings.
Ingredient Notes
- Gluten-Free Flour: Use any 1:1 flour blend with xanthan gum, like Bob's Red Mill 1:1 Flour or King Arthur Measure for Measure.
- Almond Flour: Use a fine almond flour, not a coarse grind. While you can use 100% gluten free flour, the almond flour gives the tart its unique nutty flavor.
- Butter: I use unsalted, skip the salt if you use regular butter. For dairy free, I like Earth Balance butter sticks.
- Powdered Sugar: You might be surprised, but this is the traditional sugar used for sweet pie doughs. It adds a lightness, so it doesn't have the texture of a cookie.
- Egg: I think recipes that use a full egg are generally easier, but if you want to weigh it, aim for 50 grams.
How to Make a Gluten Free Tart Crust
A step-by-step visual guide for making gluten-free sweet pie crust (Pâte Sucrée). You can skip to the recipe for the full written instructions.
Cream
Creaming means whipping the butter until smooth and then whipping in the sugar. Because the butter is softened, this happens quickly.
Add the Flour
Sift together your flour before adding. Add it a little at a time so the butter is evenly mixed in.
Chill
It will be too soft to roll out so tightly wrap and chill in the fridge for at least 30 minutes, preferably 1 hour. This is a great stopping point if yu are making ahead.
Roll Out the Dough
Lightly dust your rolling surface with GF all-purpose flour. Don't worry if it tears; unlike pie dough, it is easy to press back together without affecting the final product.
Form and Chill
Form the dough to your pan. I use a small measuring cup to help get into the edges. Cut off the excess. Piercing the bottom with a fork (aka docking the dough) allows steam to escape so the bottom stays flat. Chill the dough before baking.
Pie Weights
Weighing down the bottom prevents the crust from puffing up or shrinking while it bakes, ensuring an even, crisp shell. Line and use pie weights or dry beans.
Bake the Tart
How long you bake the tart shell depends on your recipe and the size of the tart pan you use. It could be as little as 10 minutes for mini tarts and up to 25 minutes for a full pie pan. Look for this golden brown color.
Recipe Tips
- It is just as easy to make a double batch. I always make 2 and freeze one for later!
- I prefer to leave my butter out overnight so it is fully at room temperature.
- Thoroughly mix the GF flour and almond flour together before adding to the butter.
- If the dough gets too warm while rolling it out, you can chill it for 5 to 10 minutes and try again.
- If you fully blind bake the crust, completely cool it before adding the filling.
Make Ahead and Storing
Make Ahead: For recipes calling for a blind bake, you can make the tart shells up to 3 days ahead of time. They hold up beautifully.
Storing: Refrigerate dough for up to 3 days. Baked tart shells can be stored in an airtight container at room temperature for up to 3 days once fully cooled.
Freezing: Freeze dough for up to 3 months, wrapped in plastic and placed in a freezer-safe bag. Thaw overnight in the refrigerator before using. Do not freeze fully baked tart shells.
📖 Recipe
Gluten Free Tart Crust (Pâte Sucrée)
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Ingredients
- 250 grams (1⅞ cups) 1:1 gluten-free flour with xanthan gum about 2 cups less 2 tablespoons
- 30 grams (⅓ cup) fine almond flour
- 126 grams (9 Tablespoon) unsalted butter softened to room temperature
- 50 grams (⅔ cup) powdered sugar
- ⅛ teaspoon kosher salt
- ½ teaspoon vanilla extract
- 1 large egg
Instructions
- Mix together flour and almond flour set aside.250 grams 1:1 gluten-free flour with xanthan gum, 30 grams fine almond flour
- Add the butter into the bowl of your stand mixer with the paddle attachment. Mix on medium speed for about 30 seconds until smooth and creamy.126 grams unsalted butter
- Sift in the powdered sugar and salt and mix until combined and smooth. Add in the vanilla and the egg and mix until combined.50 grams powdered sugar, ⅛ teaspoon kosher salt, ½ teaspoon vanilla extract, 1 large egg
- Gradually add your flour while mixing on low until everything starts to come together and a dough forms.
- Wrap the dough in plastic wrap. Press it into a flat shape (once in the wrap). Chill it in the refrigerator for 1 hour
- Dust flour on your working surface, place the dough disc down and cover with a piece of parchment. If the dough isn't soft enough to roll rest at room temperature for 5 minutes. Roll from the middle up and then the middle down. Turn it at 90 degrees and repeat the rolling process until is ¼ inch thick.
- Cut the dough as needed into pieces to fit over your tart pan. Roll the dough onto a rolling pin and place it on top of the pan. Gently press it in and trim the excess dough.
- Dock the bottom with a fork. Chill for 30 minutes.
- Bake at 350 for 10 minute to 25 minutes depending on the size of your tarts. The tart shell is done with it is golden brown.
Equipment
- tart pan
- electric mixer or stand mixer
Notes
- Use vegan butter like Earth Balance for dairy-free.
Nutrition
Recipe Questions
While I recommend baking powder in a flakey pie crust, just to ensure it separates the layers properly, it is necessary in either a pate sable or pate sucree tart shells.
Heather says
You couldn't tell it was gluten free and it is easier than making a pie crust!