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.
- 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
- 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)
- 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 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:
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!
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
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
Marianna says
Hi,
I am looking for a apricot muffins recipe. Please help.
MK
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!!!
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!
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.
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.
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.
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!
Amy says
Just made this crust and made an apple tart with it. I think next time I’ll add a little sweetener to the crust. Maybe sugar, honey or maple syrup. I used 1 TB sugar in place of honey, and honeycrisp apples. Over all, it lives up to its name. Very TART!
Mia says
This looks yummy! I am looking foward to trying it soon.
Thank you Elana!
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.
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.
mrsbearfoot says
Debbie and Magda: Just place the tart pan on a <a href="http://www.bing.com/images/search?q=jelly+roll+pan&FORM=HDRSC2"<jelly roll pan before baking, to catch any drips.
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! :)
Elana says
My apologies for the ingredient confusion today –everything has now been fixed! Thanks for your input and patience.
Jaime W says
This recipie looks lovely, but the vanilla is not listed in the ingredients?? How much vanilla do you put in it?? Thanks!
Enid Barnes says
This crust looks delicious–and I will await the correction regarding the coconut flour–I just wanted to add that I think that a custard filling, either coconut, chocolate, or lemon–would really be great with it.
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.
Janis S says
Maybe the caption has been corrected, but I don’t see anything about coconut flour.
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.
Fiona says
Hi Elana
Under the picture of the crust you mention that it contains coconut flour but it is not listed in the recipe. It looks really great and a nice change to the usual almond one I make. Looking forward to trying it thanks!
Kim says
Hi – Is there coconut flour in the recipe? The photo caption says coconut flour, but I don’t see it in ingredient list. Thanks for the wonderful recipes – I’m an avid reader, and maker of your yummies!
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.