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!
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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.