Discover a delicious gluten-free almond tart crust recipe from 2 Cooks in the Kitchen, perfect for your favorite desserts. Easy and tasty!
Deliciously Nutritious: A Simple Recipe for a Perfect Gluten-Free Tart Crust
A delicious gluten-free almond tart crust that remains crunchy while accommodating the juiciest fillings makes for a perfect dessert option, especially for those with dietary restrictions. The recipe features a blend of gluten-free flour, sliced almonds, sugar, cold butter, almond extract, salt, and cold water, creating a delightful base that holds up well for leftovers. This tart crust is not only simple to prepare but also versatile, allowing for various fillings that can suit different tastes and preferences.
The creators behind this recipe emphasize their passion for food and wine, sharing their culinary journey from their home in Northern California. With a recent focus on gluten-free cooking due to a diagnosis of Celiac disease, they aim to inspire others by showcasing meals that are both delicious and easy to make. Many of their recipes are naturally gluten-free, while others can be easily adapted with simple substitutions, making them accessible for a broader audience.
Delightfully Nutty: Crafting a Flaky Almond Tart Base Without the Gluten
welcome to two Cooks in the kitchen to start with there’s a subscribe button down there don’t forget to uh push that if you haven’t already um it helps us out and keeps us uh doing these things so today we are going to make glutenfree almond crust we’ve made this tart before before uh I had to be GL free uh so now.
We are going to use Bob’s Red Mill one: one flour to make this a gluten-free crust and we’re just going to show you how well it turns out when you do that so to begin with we are going to take our crust ingredients into our food processor in with the flour in with the almonds this is a/2.
Cup of sliced almonds that was 1 cup of Bob’s Redmill flour 1/4 cup of sugar and I’m just going to zp this get all the dry ingredients mixed totally oh that’s not all of them 1/4 teaspoon of salt this is really a delicious crust and it’s great that you can make this glutenfree.
And I really want to get the uh almonds kind of chopped up at this point okay now we’re going to add some wet ingredients a half a teaspoon of almond extract this really helps bump up the Almond flavor of this crust yeah got enough for one more crust in.
There and then we’re just going to turn this on and we’re going to add the water this is uh 3 tbspoon of water and then we’re going to watch the magic.
When does your butter go in by the way I have the oven preheating to 400° while I do this cuz this just doesn’t take long here it goes does butter go in this that’s what I forgot yeah like it’s not really doing anything yet no it’s not and the reason.
I forgot it is because I have this handy trick where you cut the butter and then put it back in the fridge so it comes out cold and this should have gone in before the water but I think it’ll be fine and I just how much are you using I’m using six tablespoon of butter.
There we go there we go it’s just all going to form into a ball and that’s when you know your crust dough is done see down in there perfect little dough ball oh that’s what I want to call you all right.
Now take our dough ball and we’re just going to press it into our tar pan and you want to get this fairly thin um but this is a really tasty crust so you won’t really object if you get a a good solid bite of crust cuz it’s just so nice and almondy I like that it stays kind of crunchy.
Even when it’s like the next day it doesn’t turn into a soggy crust now we’re not uh I didn’t grease this because generally speaking I find that the uh crusts have enough oil in them that if you grease it they just slide down the side of the.
Pan and uh we don’t want that so I’m going to try and give it a good crown on top and that’ll help keep it from sliding down and I’m not going going to use pie weights on this okay so I think that’s looking pretty good and we’re uh going to have to wait.
For our oven all right the oven’s hot I put the uh tart Pan on a baking sheet because uh since it’s not a solid bottom it will leak a little bit of oil and you don’t want that all over your oven you just go in in the middle of the oven and this is going to cook for probably 20 minutes but I’m going to start at.
15 take a look and see how Brown it is after 15 minutes okay there’s our 15 minutes it’s uh you know it’s looking it’s getting cooked but it’s not done I’m going to turn the pan around just to keep it cooking evenly and then I’m going to set the timer for another 5 minutes all right that was our 20.
Minutes total there and as you can see it looks really nicely done kind of got a little bit puffy um that’ll fall down but I’m going to let this cool for a minute and then I’m going to put it on this cooling rack and we’re going to cool it complet completely before we do anything more with.
It and we’re going to see what happens when we take it off the take the sides off the tart pan just comes right off and there you have it so thanks for watching two Cooks in the kitchen subscribe to our Channel and see more of our foolishness and we’ll see you next time.
