Baking Blog

Sweet Tart: Simple and Delicious Gluten-Free Tart Crust Recipe

Although wheat flour is absent from the ingredients, there’s certainly no lack of flavor in this gluten-free tart crust recipe. Made with nut flour, butter and a touch of spice, this gluten-free tart crust is absolutely delicious. Gluten-free or not, people will be begging you to make this crust. The final product after baking this recipe is a nutty, rich base, which complements any number of tart fillings, from fresh fruit and whipped cream to decadent chocolate ganache.

This gluten-free tart crust recipe comes together in mere minutes. Best of all, it can be pre-baked so that you can fill it for a quick and easy dessert.

Gluten-Free Tart Crust Recipe -

Photos via CakeSpy

Recipe notes: making a gluten-free tart crust

  • To make this tart crust, you’ll need a tart pan. Those are the fancy looking pans with the fluted sides and removable bottom, which makes for easy removal from the pan after baking.

Closeup Shot of a Tart Pan

  • This tart calls for almond meal, but you can use any nut flour you’d like. You could even substitute part of the almond meal for another nut flour for an added flavor. Be careful of coconut flour though, I didn’t test it with this recipe, but it’s known to act differently.
  • The crust in this recipe is extremely buttery and moist. For those preferring a drier crust, reduce the butter by using only half a stick.
  • If you don’t have cinnamon, that’s OK. It’s not vital to the success of the recipe, but I find it adds a little something to the flavor.
  • The tart shown at the top of this post is the below crust recipe filled with chocolate ganache and topped with candied walnuts and sea salt. And yes, it tasted fabulous.

Gluten-free tart crust recipe

Makes one 9-inch crust

  • 2 ½ cups almond meal or flour
  • 1 pinch sea salt
  • ¼ teaspoon cinnamon
  • 1 stick unsalted butter, softened and cut into pieces
  • 2 tablespoons granulated sugar (optional)

If you’re looking to convert measurements, refer to our handy Metric Conversion Guide.

Step 1:

Preheat the oven to 350° F. Place a rack in the middle of the oven.

Step 2:

In a large mixing bowl, stir together the almond meal, salt and cinnamon until combined. If there are big lumps, break them with your fingers.

Note: If you prefer a sweeter crust, add the optional sugar listed in the ingredients.

Crumbled Tart Crust Mixture

Step 3:

Add the butter, and stir together with pastry cutter or by hand until the mixture has fully combined. You will end up with a big, cohesive ball of dough.

Tart Crust Coming Together
Step 4:

Turn the dough onto a 9-inch tart pan. You can start out by flattening it with a wooden spoon or spatula, but at a certain point you will probably find that it is easier to smooth the crust with your fingers.

Making a Gluten-Free Tart Crust

Make sure to pat it evenly in the pan, and up the sides. You are looking for a uniform thickness on the sides and bottom.

How to Make a Gluten-Free Tart Crust

Step 5:

Place the tart gently in the oven. If you are par-baking the crust (for instance, if you want to further bake it with a filling later), bake for 10 minutes; if you’d like to fully bake the crust to put in no-bake fillings, such as custard or ganache, bake for 20 to 25 minutes, or until the crust is golden brown.

Keep a close eye on the crust, because the color of the almond meal can make detecting the golden color tricky.

Note: Try placing the tart on a cookie sheet when baking for extra stability.

Baking a Gluten-Free Tart Crust
Step 6:

Remove the tart crust from the oven and let it cool to room temperature before storing or filling.

Gluten-Free Tart Crust Recipe -

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angela koh

I will try the recepie out in good time it look and sound good and healthy version I will definitely try this out and will let you know it looks delicious….

Arlene Fuller

This site needs to adjust the setting for printing a recipe. One or two pages of the ingredients and directions. Not necessary to have giant color photos being printed. Over 13 pages were printed, most with lots of white space. What a waste of paper and time.


Don’t print your recipes. Bookmark them. Pull them up on your laptop or tablet when cooking, and save a tree. 🙂


Hi there. I would love to try your recipe but i was wondering what the weight in grams is of the butter? I’m in australia and we don’t go by the stick here.


It’s half a cup, 113g


I am making tartlets for a tea party and want to make sure they pop out of the pan without cracking. How is this recipe for little tarts, in the “fan style” tartlet pan?
Thanks in advance.

Jessie Oleson Moore

Hi beth, I have not tried the recipe within the specifications you noted. They are somewhat crumbly so if you can serve the tarts in the little pans that might be best. If you try it let me know how it turns out!


So I tried this last night…what a score! Fab recipe! It’s so easy and the tart came out perfect. I used coconut sugar and a tad bit more than you suggested because it’s not as sweet as sugar. This recipe is a keeper. Thanks for posting.


I’m going to make the tartlets for a ‘Christmas in April’ dinner and use mince meat. I plan to pre-bake them for the 10 mins suggested and add the mince meat for the last 20 mins or so. Has anyone done this and was it successful?
Thanks everyone.


I would love to try making this with your chocolate ganache – wondering what amount to use? Did you candy your own walnuts? Thank you!


I think this recipe seems off. I followed directions and ingredients, and my dough was a crumbly powder. There was no cohesion of its ingredients — mixing in the butter caused it to practically disappear into the other ingredients. When I press it into the tin, it holds the shape but almost immediately forms cracks from pressing anywhere else in the tin, so trying to repair a crack causes 2 new ones. What has gone wrong? Or is this recipe only for almond meal, not almond flour as it suggests?


I just checked on the tin in the oven… 15 min in and the whole thing has cracked beyond usability. Seems like your recipe might just not work with almond flour.


I found the same thing. It was a waste of time and money. What went wrong?


If you need that much help, you probably shouldn’t be making it.


I used this with almond flour and smart balance instead of butter and it turned out decent.

Kelly Hayes

HI Jessie,
Thank you so much for this recipe. I have made it twice now with great success and fabulous reviews (guests wanting the recipe). One was for a key lime tart and the other was the base for my lemon meringue pie. I’m not sure why some people have had problems (maybe their ovens need calibrating for temperature?). I did “lose” one when the bottom came out of the tin when I was taking it out of the oven 🙁
I quickly did another and baked it on a cookie sheet. Still good, but I think I preferred the one baked right on the oven rack. I will just be more careful taking it out of the oven next time. I used almond flour (from Costco), not meal. I wasn’t sure if I should fill the tart with beans if blind baking, but discovered the answer is “no”. It will puff up a bit, but settles back down before filling. Thank you again for a fabulous and easy recipe.


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