Paleo Pecan Tart Crust

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Ingredients
Instructions
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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.

Ingredients
Serves:
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Instructions
  1. Place pecans in food processor and pulse until the texture of coarse gravel
  2. Pulse in egg, coconut flour, and salt until mixture forms a ball
  3. Grease a 9 inch tart pan
  4. Press crust onto bottom and up sides of tart pan
  5. Top off crust with your favorite filling
  6. Bake until filling is done (length of time dependent upon filling recipe)
  7. Serve
This recipe is perfect!

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!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

75 responses to “Paleo Pecan Tart Crust”

  1. This recipe is perfect! I made the recipe and used a muffin tin to make tart shells. They turned out perfectly, hold together well. I added some vanilla . Otherwise it is perfect as is.

  2. Hi , I was going to make a pie but the filling doesn’t need to be cooked so I was wondering if it would be possible to cook it without filling , and how long should I cook it for?

  3. For any Vegans out there, I made this with a Flax Egg last night and it was delicious !!! (1 T Flax Meal mixed with 2.5 T water). I used pumpkin filling. I’ll try fruit next ; ) Thank You, Elana.

  4. How much ground pecan meal does 1.5c pecans make? I’m guessing about 1c. I have the ground pecans, and don’t want to add too much. Love all your recipes!

  5. Has anyone used this crust for a cheesecake? I’m thinking about baking this and then adding a no bake cheesecake filling. Any thoughts?

    • Kelly, thanks for your comment! If you do experiment I hope you’ll stop back by and let us know how it went :-)

  6. Hi Elana, thank you for working so hard and generously sharing so many fabulous recipes, your recipes are my ‘go to’.
    Anything to substiute the foil with? I’ve read aluminum foil is really bad when in contact with acidic food like the apples? Don’t think we have any other kind of foil here that’s aluminum free. I was thinking to try baking paper, but not sure how to secure it to the dish? Thx!

    • Renette, thanks for your comment! Feel free to experiment with lining the tin foil with another type of material so that it does not come into contact with the apples :-)

  7. Hello Elana,

    I’ve been looking for a good pecan crust, but instead of using it for a fruit pie or tart, I want to make a chicken and artichoke quiche. Any suggestions?

  8. 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.

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