Shortbread Gluten-Free Tart Crust
This buttery gluten-free tart crust is inspired by classic pâte sablée and enriched with egg yolk for a crisp, tender, shortbread-style texture. Made with almond and coconut flour, this grain-free crust is sturdy enough for any filling but still melts in your mouth. You can fully bake or par-bake it, make it ahead, and keep it dairy-free with a simple swap.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- ¾ cup super-fine blanched almond flour
- ¼ cup + 2 tablespoons coconut flour
- ½ cup + 3 tablespoons Bob's Red Mill tapioca flour
- 5 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter (cut into tablespoons (stick-style vegan butter also works))
- 1 teaspoon pure vanilla extract
- 1 large egg yolk
Instructions
- 1
In the bowl of a stand mixer fitted with the paddle attachment or in a food processor, mix the almond flour, coconut flour, tapioca starch, sugar, and salt.
- 2
Mix in the cubed butter and vanilla extract, beginning on low and gradually increasing the speed to medium-high until the filling begins to clump together and butter is fully incorporated. This might take a few minutes - it will appear dry and sandy at first, but it will eventually clump!
- 3
Add the egg yolk and mix just until evenly incorporated and the dough is clumping together.
- 4
Dump the dough into the bottom of a 9-inch non-stick tart pan with a removable bottom. Press ½ the dough up the sides of the pan about ⅛ - ¼-inch thick, squaring off the top edges. Press the remaining dough into an even layer on the bottom of the pan, flattening the dough with the bottom of a flat cup. Prick the bottom all over with a fork, place on a baking sheet, and chill in the freezer or fridge until firm, 15-30 minutes.
- 5
Preheat the oven to 375°F. When the tart crust is chilled until firm, bake on the baking sheet on the middle rack:Par-bake: Bake 14-18 minutes, until just firm to the touch in the center, with lightly golden brown edges. Fully Baked: Bake 20-24 minutes, until lightly golden brown all over. Check the crust at around the 14-minute mark. If you notice the top edge getting too dark, cover it with a pie shield or create your own with a round of crumbled foil to cover the edge. Take care not to underbake, as an underbaked crust will not hold together well. Note: every oven is different (ex. gas v electric conduct heat differently). For example, you may find you need to rotate the pan if you notice a hot spot.
- 6
Remove from the oven, and while the crust is still hot, use a flat cup bottom or the back of a spoon to gently press down on the sides and bottom to help hold it together when it cools.Follow your recipe as instructed or see storage instructions below.