How to make Gluten Free Almond Tart

Begin by mixing gluten-free flour, almond flour, salt and granulated sugar in a large bowl. Cut chilled unsalted butter into cubes and slowly mix it into the flour with your hands to create a crumbly texture. You know you're doing this step right if your mixture looks like uneven coarse crumbs.

Gradually sprinkle in the cold water, mixing continuously with your hands, until the dough starts to hold together. Consistency is key, and a tip I’ve learned is, if the dough feels too dry, add a bit more water; if too sticky, sprinkle some more gluten-free flour.

Press the dough evenly into a 9-inch tart pan. Then, refrigerate it for at least 30 minutes. In the meantime, preheat your oven to 375 degrees Fahrenheit.

Once the dough is chilled, set the tart pan on a baking sheet and bake the crust for 15 to 20 minutes; until it's lightly golden. Allow it to cool completely before filling.

For the filling, blend almonds, sugar, flour, butter, eggs, vanilla extract, and almond liqueur until smooth in a food processor. Spread this mixture evenly over the cooled crust.

Bake the tart for about 25-35 minutes until the filling is golden and set. From my experience, don’t rush this part—the balance of the crust and cream filling is essential.

Let the tart cool, and then dust lightly with powdered sugar if desired.