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.
Paleo Pecan Tart Crust
Ingredients
- 1½ cups pecans
- 1 large egg
- 1 tablespoon coconut flour
- ⅛ teaspoon celtic sea salt
Instructions
- 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!
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.