Gluten free tart shells (almond flour pâte sablée)
Updated: May 18, 2019
These gluten-free tart shells are so tasty you might want to use them in place of your regular tart shell recipe!
Plus, bonus: no need to roll out the dough! Just press it directly into shape.
1 stick (1/2 cup) unsalted butter
35 g (1/3 cup) powdered sugar
1 large egg yolk
1/2 tsp salt
200 g almond flour
Cream together butter and sugar, then mix in egg yolk and salt until fully combined.
Add almond flour and mix until fully incorporated. After all flour has been mixed in, see if dough holds together when squeezed between thumb and finger - if it doesn’t, add milk or water 1 tsp at a time until it holds together when squeezed.
Turn dough out onto plastic wrap and shape into a disc, then wrap tightly and refrigerate for at least 30 minutes.
Remove from fridge, then let rest for a few minutes until you can slightly press down on the sides.
If you’re making 4 inch round tart shells, weigh out about 45 grams of dough and then press it into shape. If you’re making one big tart then you can just go ahead and press it into shape. If you have any gaps you can just take a bit of extra from elsewhere and press it in where needed. Don’t worry about overworking this dough - because it uses almond flour instead of regular flour, it won't overwork - just do what you have to do to get it to shape. You can use the base of a glass to help flatten it and then trim off any extras at the edges with a knife or by pressing down along the edges of the tart tin with a rolling pin.
Return shells to fridge to cool for 30 minutes.*
Preheat oven to 375F while the shells chill.
Line tart shells with foil (dull side up) or parchment and fill with beans, or pie weights. If you don't want to line and weigh down the shells, you can dock the crust instead - take a fork and just poke holes all over it.
For 4-inch round tart shells, bake for 10 minutes then remove weights and foil and bake uncovered for an additional 3-5 minutes. For a larger tart shell, increase the initial bake time to 12-15 minutes (a rectangular 14"x5" tart shell will need closer to 12 minutes whereas a round 9" tart shell will need closer to 15 minutes) before returning to the oven uncovered.
* If you're making this ahead of time you can instead freeze the tart shells, then once frozen double wrap well with plastic wrap and seal in freezer bag then return to freezer. Keep in freezer for up to 3 months. Thaw in the fridge overnight.
Ever have trouble getting the tart shell our of the pan? Preheat your oven to its lowest setting (for me, that's 170F), put your baked tart shell in there and turn off the oven. After 5 minutes, remove it from the oven and it should be a whole lot easier to get it out of the pan.
Tried this recipe? I'd love to see what you made - tag me in your photos with @bronzebakery!
Want to see more of what I'm baking? Check me out on Instagram!
Edited on May 18th, 2019 to include a "Tips" section.