Adapted from my favorite healthy pie crust recipe, this super easy Vegan Tart Crust is crisp, buttery and perfect for both sweet and savory tarts. Made with almond flour, this crust needs no oil or butter to be delicious!Yield: makes enough dough for one 11-inch tart; see Notes to scale for other pan sizes.
Preheat oven to 350 degrees F (176 C), and locate an 11-inch tart pan with a removable bottom (see Notes re: scaling). Either lightly oil the bottom part of the pan (the sides don't need it), or cut a circle of parchment to fit the bottom.
In a mixing bowl whisk together the almond flour, tapioca starch, rice flour, granulated sugar (if using maple syrup, don't add yet), and salt.
Add 4 tablespoons of water, and use a large spoon to thoroughly combine. If using maple syrup, whisk it into 1 tablespoon of water, and add that now. Mix very well. Squeeze a handful of the mixture to see if it holds together yet.Add another 1 to 2 tablespoons of water (1 Tbsp at a time), until the dough is moist, resembles Play-Doh, and holds together. (If using maple syrup you'll need slightly less water.) Form the dough into a ball.
Place the dough on a large piece of parchment paper (about 14 inches long). Use your palm to gently flatten the dough into a disc.
With a rolling pin, use firm and steady pressure and slow movements to roll the dough into an even circle. If the dough sticks to the rolling pin, sprinkle almond flour on top. Hold the removable bottom of the tart pan above the dough to determine whether it's large enough.
If using a circle of parchment for the bottom of the pan, lay the parchment on the rolled out dough and place the removable bottom of the pan on top of the parchment. Pick the whole thing up, holding it underneath with your non-dominant hand. Slice your other arm through the ring of the tart pan, then flip the dough over so that now the removable bottom is resting on your dominant hand. Slowly peel away the large piece of parchment, and lower the dough into the ring. Without stretching the dough, use your fingers to gently press it into the corners of the pan. Patch any holes or tears with excess dough from the edges.
Trim and neaten the edges of the crust. Use a fork to poke vent holes in the bottom of the crust.
Bake for 22 to 25 minutes. When done, the very center of the crust may feel slightly soft, but it will crisp up as it cools. It's important not to overbake this crust so that it doesn't crack or become hard. Allow to cool and proceed with your tart recipe.To use with tarts that will be baked, pre-bake for just 5 to 10 minutes, depending on the final recipe.
Scaling for Other Pan Sizes
I did a few calculations for you. Bake time will be similar for a 10-inch pan but reduced by several minutes for smaller pans.If using a kitchen scale (highly recommended), simply click on "Metric" above. Divide the ingredient amounts by the number listed in parenthesis below, and jot down the new weight of each ingredient. For example, the surface area of a 10-inch pan is 79 inches. The surface area of an 11-inch pan is 95. 95 ÷ 79 = 1.2Divide each ingredient by 1.2 to determine amounts needed for a 10-inch pan.Cup measurements listed below.For a 10-inch Tart Pan (original ingredient amounts divided by 1.2):
scant 1 ⅔ cups almond flour
⅓ cup plus 1 Tbsp tapioca flour
scant ¼ cup white rice or other flour
1 ⅔ Tbsp sugar
scant ¼ tsp fine sea salt
4 to 6 Tbsp water
For a 9-inch pan (ingredient amounts divided by 1.5):
1 ⅓ cups almond flour
⅓ cup tapioca flour
2 ½ tablespoons rice flour
1 ⅓ tablespoon sugar
scant ¼ teaspoon fine sea salt
3 ⅓ tablespoons to 4 ⅔ tablespoons water
8-inch Tart Pan (ingredients divided by 1.9):
slightly rounded 1 cup almond flour
rounded ¼ cup tapioca flour
2 tablespoons rice flour
1 tablespoon sugar
⅛ teaspoon fine sea salt
2 ½ to 3 ½ tablespoons water
Tips & Troubleshooting:
If the dough sticks to the rolling pin, sprinkle a little almond flour on top of the dough. Another option is to place a second piece of parchment paper on top then remove it after rolling.
If you realize the dough is too crumbly once you start rolling it out, return it to the bowl and mix in 1 more tablespoon of water. *Remember, you don't have to worry about over-mixing it because we're not dealing with gluten. So really get in there with your hand, and distribute the water throughout.
Dough can be made in advance. Form into a ball and cover completely with plastic wrap to maintain moisture. Store in the refrigerator for up to 3 days.The dough can also be frozen. Thaw overnight in the refrigerator before rolling out.Can be baked a day in advance (perfect for the holidays). I find that the consistency of almond flour crusts actually holds up better than traditional flour crusts.