Hold on to your hats folks! Here comes another staple of baking: the tart shell. The best thing about this is that there’s no rolling or refrigeration. You mix and press it into the pan. Now, this is not going to have the flavor of a traditional tart dough, (pâte sucrée), because its made with mostly almond flour. It would be more like a graham cracker crust, but gluten free!

Side note: Since almonds are really high in protein, I wanted to keep the crust full of stuff your body can use. So instead of using rice flour on the crust I used sorghum. But you can basically use any flour in the place of it. If you don’t like the flavor of sorghum, use rice flour. If you want more protein, use quinoa flour. Whatever you like.

Ingredients

2 cups almond flour

1/2 cup sorghum flour or any gluten free flour

1/4 teaspoon salt

1 stick butter, melted

2 tablespoons brown sugar

Directions

Start by melting the butter and setting it aside. Then, in a medium sized bowl, combine the rest of the ingredients. Pour in the butter and mix until combined.

Here you’ll see that I’m using a whisk. Don’t do that. It’s a dumb idea. Use your hands or a rubber spatula. That way you won’t get the dough stuck in the whisk.

There’s my fist again.

That’s it! Press it into a tart pan and bake at 375 until golden, (about 15 minutes).

All pressed and ready to go!