Almond Flour Tart Crust

Recipe from pinchandswirl.com

Mixing the Crust

Ingredients

2 cups almond flour

1/4 cup granulated sugar

1/4 teaspoon fine sea salt or 1/2 teaspoon kosher salt

5 tablespoons butter melted

Instructions

Preheat oven to 350℉.

In a medium bowl, mix together the almond flour, sugar, and salt using a fork.

Pour in the melted butter and stir until everything is well combined.

Forming the Crust

Notes: It's worth spending extra time here to create a solid crust that won't crumble when sliced.

Instructions

Set aside about 1/3 of the mixture and press the remaining 2/3 evenly along the edges and up the sides of a 9-inch tart pan, leaving the bottom uncovered.

Take the reserved portion and press it into the bottom of the pan, ensuring an even layer.

Use the bottom of a measuring cup or glass to firmly press the crust into place, smoothing out any uneven spots.

Finally, pierce the base all over with a fork.

Baking the Crust

Notes: You can prepare this crust up to 3 months ahead if it’s well-wrapped and frozen. Let it thaw at room temperature for a few hours while still covered before adding the filling.

Instructions

Carefully set the tart pan on a rimmed baking sheet.

For a no-bake filling, bake the crust for 18 to 22 minutes, until it turns lightly golden and smells toasty.

If using a baked filling, bake for 15 minutes.

Once done, remove from the oven and let it cool on a wire rack (completely for no-bake fillings).

Add your filling of choice.