This quick and easy gluten free tart crust holds together very well and has a wonderfully nutty flavor.
The first few times I made this high protein, paleo tart crust, I had it with apple filling. I think it would be even better with the pumpkin pie filling recipe in The Gluten-Free Almond Flour Cookbook. Feel free to experiment and fill this tart crust with your favorite fall harvest fruits. A pear filling might work nicely with the pecan flavor in the crust, though I haven’t yet experimented with this.
Stay tuned, next week I will post the apple filling recipe for this crust so that you can make your very own apple tart.
- Place pecans in food processor and pulse until the texture of coarse gravel
- Pulse in egg, coconut flour and salt until mixture forms a ball
- Grease a 9-inch tart pan
- Using your hands, press crust onto bottom and up sides of tart pan
- Top off crust with your favorite filling
- Bake until filling is done (length of time dependent upon filling recipe)
The other night while my son was at Hebrew school, his class was discussing the Garden of Eden. He happened to mention that apples are one of his favorite fruits. His teacher, in turn, asked him if I ever make apple pie. His response? “Every night.”
In fact, I don’t make apple pie on nightly basis; I do make some type of apple dessert (usually a tart or a crisp) several times per week. This makes my boys very happy, and I like happy boys! Often times when they get home from school, the first thing I hear is “did you make ‘apple pie’.” I hope your little ones like this tart crust (filled with yummy, healthy fruit) as much as my guys do.
Here are some of my other dessert recipes: