My Paleo Pecan Tart Crust is super easy to throw together with only 4 ingredients! All you need for this amazing gluten-free and SCD crust is pecans, egg, coconut flour, and salt. This gluten-free tart crust recipe holds together very well and has a wonderfully nutty flavor.
The first few times I made this paleo tart crust, we 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 fruits. A pear filling would work nicely with the pecan flavor in the crust!
Because I love pairing this amazing gluten-free crust with apple filling, I’ve created a special Paleo Apple Tart recipe for you that goes perfectly with this crust.
- 1½ cups pecans
- 1 large egg
- 1 tablespoon coconut flour
- ⅛ teaspoon celtic sea salt
- 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
- 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)
- Serve
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 a 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 love this tart crust (filled with yummy, healthy fruit) as much as my guys do!
Here are some of my other easy paleo dessert recipes for you!
Christy says
Can this dough be stored in the fridge and pressed into a pie dish and baked later?
Elana says
Christy, I don’t see why not :-)
Beth says
Hi– 2 questions for you. If using for a pumpkin pie, fro you need to bake the crust first and then add the pie filling and bake everything? Or just press the crust in and pour in the pie filling, baking all at once.
The other question is can this be made without the coconut flour? Can it just be dropped or would something need to be substituted?
Thanks.
Elana says
Beth, no need to pre-bake the pie crust if making pumpkin pie. I don’t think this will work without the coconut flour. If you do experiment please let us know how it goes :-)
Doozy says
I used Almond flour and it worked great.
Michelle says
Really nice recipe! I used it for my paleo sweet potato pie filling and it was delicious. Thank you!!
Elana says
You’re welcome Michelle!
Kris says
This looks amazing! Have you already posted somewhere on here how to prepare the fillings? Whether its apples or pears, etc.. . .what do you do make them “filling”, add something to the sliced fruit? Did you also post the pumpkin pie filling? Looking forward to trying this crust!
Elana says
Thanks Kris! Here’s the link to my Paleo Pumpkin Pie:
https://elanaspantry.com/paleo-pumpkin-pie/
Enjoy!
Elana
Melissa says
Has anyone used peaches or would they not hold up very well? Thanks!
Elana says
Melissa, I haven’t tried that. If you do I hope you’ll let us know how it goes!
Kris says
Does anyone have any ideas for tart crust that doesn’t involve nuts or a nut flour? My issue is trying to go gluten free, but one if my sons has a severe tree nut and peanut allergy. Any suggestions would be appreciated. Thank you
Elana says
Kris, I’m working on a Nut-Free Pie crust recipe :-)
Devan says
Is there a substitute for the eggs? I have an egg allergy and need to use something else to bind the crust.
dawn neary says
Yes there is
1 tablespoon of flax meal ( I buy the seeds and crush it my self) 3 tablespoons of water
Mix well and microwave for 25 seconds then wisk again until you get eggwhite consistency
This recipe equals 1 egg
Elana says
I haven’t had any success with this type of substitution in my recipes. If you do try it I hope you’ll let us know if it works :-)
Marianna says
Hi,
I am looking for a apricot muffins recipe. Please help.
MK
Elana says
Hi Mariana, the closest I have to that is this recipe:
https://elanaspantry.com/gluten-free-apricot-power-bars/
Enjoy!
Elana
Liz says
Love this! I used a mix of pecans, cashews and almonds as this is what I had. Also added some cinnamon to the mix. Yum!!!
Elana says
Liz, so glad to hear you loved this!
Darlene A. Rupp says
My friend Donna, who receives your posts shared this with me. Recently discovered I have a gluten problem, we live a mostly vegetarian/ vegan life style while also following the food laws set forth in Genesis. Could you please add me to your posts on Facebook and any emails you might send out?
I look forward to trying your pecan crust and apple tart, maybe pear and pumpkin. Thank you. Darlene
Leslie says
Is there a substitute for egg? I have a dairy & egg allergy in addition to a number of other things. Just wondering if I could make this work somehow. Thanks!
Elana says
Leslie, here’s a link to my Egg-Free Recipes for you:
https://elanaspantry.com/diets/egg-free/
Enjoy!
Elana
ann says
This came out great – my only comment would be that it really would have benefited from more salt. Next time i would try the meal in the food processor before adding the egg and add salt accordingly. I made it with the apple tart filling and it was super tasty.
Elana says
Ann, thanks for letting me know this was super tasty!
Melissa says
I want to use this for a pumpkin pie recipe.
Do I bake the crust first for a bit separately, or just do the crust and the filling together?
Also I do not have raw pecans, is that okay? seems like its fine.
Elana says
Melissa, no need to pre-bake the crust. In terms of toasted pecans, I’m not sure that will work, I use raw pecans for this recipe :-)
Michelle says
Hi I have your book and love the site! I was planning to make this with the pumpkin filling. However it calls for agave. Can I use maple syrup, yacon, or honey instead? Agave is pretty much high corn fructose syrup! It’s actually a man-made sweetener, and like all man-made foods, should be completely avoided. Thanks!
Melissa says
I have done so in the past! Lots of people use maple syrup or raw honey. Date sugar is also good.
Michelle says
Thanks! I’m going to try it with maple syrup! Best, m
Billye Bultman says
Have you ever made this earlier and frozen the pie crust before baking? I love your website.
Elana says
Thanks Billye! I haven’t tried that, if you do please let us know how it goes :-)
Dana says
I just made this crust with a pumpkin filling. Delish. I was surprised by how sweet it was…good pecan or it was the coconut flower. Will repeat for Thankgiving.
Melissa says
Hi Dana,
I want to do the same!
What pumpkin filling recipe did you use? I don’t have the almond flour book but I do see several recipes online. Did you bake the crust first?
T says
Elana,
Are you possibly able to post a full rough draft list of your Thanksgiving menu? My son and I are newly on strict diets, and your veggie ideas are easy enough for someone still sick to do….and planning now would help me have a healthy bounty for the big day.
No pics necessary,
Thanks,
Still sick and new on the healthy gluten free way
I check your site almost daily…it always has a great positive vibe day in and day out ….
Thanks for being you!
Elana says
T, here you go!
https://elanaspantry.com/thanksgiving-menu/
Enjoy!
Elana
Mia says
This looks yummy! I am looking foward to trying it soon.
Thank you Elana!
Mia
Elana says
You’re welcome Mia!
Beth says
This is a great crust.
I made it with the Pumpkin Pie filling from your Almond Flour cook book.
The pecan crust really complements the pumpkin pie.
I had to leave it in an extra 15 minutes though, as the pumpkin pie didn’t firm up as quickly as I thought.
Elana says
Thanks Beth! so glad you liked this crust :-)
Dawn says
Sounds great. I just hate to waste expensive nuts so I always pull up a chair and stare at the oven to be sure crusts like this don’t burn. Of course I have an oven timer but sitting in the kitchen seems to be the only way to prevent myself from wander off to another chore!
Erica Reinhart says
Cannot wait to try this recipe! Thanks for the share :)
Candace Hendrick says
This looks delicious. Me and my kiddos eat apples like crazy around here and I LOVE pecans. I’ve been eating them in a yummy cereal mix lately:) Thanks for sharing all your great recipes!
Debbie says
I was wondering if this can be made in a tart pan with a removable bottom. Has anyone tried that, yet?
Magda says
I did this in a tart pan with a removable bottom. It turned out great! It did leak out a bit at the bottom (I have some oven scrubbing to do tonight) but baked out great. I might consider adding a bit more arrowroot next time so the juice will be a bit thicker and hopefully won’t leak out.
Pat says
Thanks, Elana…I love pecans!
I bet some variation of this would make wonderful cookies too.
Amy says
I think I just found my pumpkin pie crust for Thanksgiving this year!! Thank you! :)
Suzanne @ RollWithIt says
I LOVE pecans right now. I am currently obsessed with the combo of pecan and dark chocolate. YUM!
Liz N says
Elana, this recipe couldn’t not have come at a more opportune time. I was trying to figure out what dessert to make for Thanksgiving that was Paleo compliant and now you’ve saved the day. I will be using this recipe and can’t wait to see the apple filling one soon!
Teresa says
Good morning,
I am wondering if there is a place on your website that you may have listed the nutritional net carbs etc. Thanks.
Elana says
Teresa, for more on that please go here:
https://elanaspantry.com/nutrition-information/
Have a wonderful day!
Elana
Candy Kroeger says
I make a similar pie crust…1 1/2 cups of any ground nuts i.e. walnuts, pecans, hazelnuts, plus 1 tbsp ground flaxseed meal, plus 1/4 cup ground sunflower seeds, plus 1/4 cup melted butter. Mix together and press into a 9″ pie plate. Bake at 350 degrees for 15 minutes. It’s healthy and delicious!
Jasmin says
HI! Are there any other kinds of nuts that could be used for this recipe?
Elizabeth Young says
In addition to the question about coconut flour, I wondered if the pecans should be raw or toasted? Thanks for the inspiration to bake a pie!
Leslie says
If the pie is going to be baked with filling, then I would use raw pecans.
Fiona says
Oops! Sorry I posted just after Kim and didn’t see her comment.
Kathy says
Thank you so much for sharing all your wonderful, tasty ideas with us. I always get excited when I see a post in my inbox from Elana’s pantry. I have been craving pecan nuts lately and have missed apple pie with a crust so can’t wait to try this.