• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Salted Plains
  • Home
  • About
  • Recipes
    • Breakfast & Brunch
    • Breads & Muffins
    • Cookies & Bars
    • Pies, Cakes, & Tarts
    • Ice Cream & Sorbet
    • Treats & Confections
    • Custards & Puddings
    • Drinks & Cocktails
    • Appetizers & Snacks
    • Entrees
    • Dairy-Free
    • Vegan
    • Savory
    • Travel Adventures
  • #14092 (no title)
  • Recipes
menu icon
go to homepage
  • Home
  • Winter Recipes
  • Recipes
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Winter Recipes
    • Recipes
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Salted Plains » Recipes » Breakfast & Brunch

    Lemon Tartlets With Thyme Crust

    Published: Oct 9, 2014 · Modified: Mar 19, 2022 by Tessa · This post may contain affiliate links · 8 Comments

    Jump to Recipe Print Recipe

    Lemon Tartlets with Thyme Crust is a sweet and savory gluten-free treat for fall! | saltedplains.comWe've been having beautiful, just-the-right-kind-of-warm sunny days and chilly autumn nights here in the Midwest. An Indian summer of sorts. Maybe not in the truest sense of the definition, but if I can describe what we're having as some type of summer, then I'll go with it. Did anyone ever see that Big Chill-esque early 90's movie, Indian Summer? Don't. Or do. Ok, it's one of those strange guilty pleasure movies of mine.

    lemon tartletsBut on to the tartlets! These lemon tartlets are bright and sweet, with a hint of thyme. The pairing is perfect. Both the lemon curd and tartlet crust use coconut oil, keeping them dairy-free in addition to the gluten-free goodness. Make the lemon curd the night before for easy assembly.

    Lemon Tartlets with Thyme Crust are a perfect sweet and savory gluten-free treat! | saltedplains.com

    Lemon Tartlets with Thyme Crust is a sweet and savory gluten-free treat to welcome fall! | saltedplains.com

    Lemon Tartlets with Thyme Crust are a perfect sweet and savory gluten-free treat! | saltedplains.com

    Lemon Tartlets with Thyme Crust are a perfect sweet and savory gluten-free treat! | saltedplains.com

    Lemon Tartlets with Thyme Crust is a sweet and savory gluten-free treat for fall! | saltedplains.com

    Lemon Tartlets With Thyme Crust (gluten-free + dairy-free)

    These Lemon Tartlets with Thyme Crust are bright and sweet with a hint of savory thyme. Make ahead of time for easy assembly. Sweetened only with maple syrup, they are also gluten-free and dairy-free!
    5 from 1 vote
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 1 hour 15 minutes
    Cook Time: 15 minutes
    Total Time: 1 hour 30 minutes
    Servings: 12 tarts
    Calories: 261kcal
    Author: Tessa

    Ingredients

    Tartlet crusts:

    • 2 cups almond meal/flour packed
    • ½ teaspoon baking soda
    • pinch of sea salt
    • 2 tablespoons maple syrup
    • ¼ cup coconut oil melted
    • 1 teaspoon pure vanilla extract
    • 1 tablespoon fresh thyme or 1 teaspoon dried thyme

    Lemon curd filling:

    • ½ cup maple syrup
    • 2 teaspoons grated lemon zest
    • ½ cup fresh lemon juice about 3 medium lemons
    • 6 large egg yolks
    • 4 tablespoons coconut oil melted
    • pinch of sea salt

    Instructions

    • Preheat oven to 350 degrees. Grease or place paper liners in a muffin tin (paper liners make this super simple!).
    • Start with the lemon curd, as it will need time to chill (this can be done the night before). In a medium saucepan, combine maple syrup, lemon juice, lemon zest, egg yolks, and sea salt. Bring to a simmer over medium heat, whisking constantly until mixture starts to thicken, about 5 minutes.
    • With a fine sieve, strain into a bowl. Whisk in melted coconut oil.
    • Cover with plastic wrap, making sure wrap touches surface so a film does not form, and chill for at least an hour.
    • For the tartlet crust, in a medium bowl, whisk together almond meal, baking soda, and salt. Add melted coconut oil, maple syrup, and vanilla extract to mixture using a fork. Fold in thyme until evenly distributed.
    • Divide crust dough evenly in muffin tins, pressing firmly on bottom and up the sides about midway. Bake for 15 minutes or until crust starts to turn golden brown. Remove from oven and allow to cool in tin on rack for at least 10 minutes, then remove from tin and cool on rack for the remainder. If not assembling tartlets immediately, cover and place in fridge until you are ready.
    • To assemble tartlets, scoop lemon curd into crusts and garnish with thyme. Will keep in an airtight container in fridge for up to two days, but best served fresh.

    Notes

    Lemon curd recipe slightly adapted from Against All Grain.

    Nutrition

    Calories: 261kcal | Carbohydrates: 16g | Protein: 5g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 92mg | Sodium: 51mg | Potassium: 62mg | Fiber: 2g | Sugar: 11g | Vitamin A: 151IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!

     

    « Whole Grain Sorghum Pecan Granola
    Gluten-Free Chocolate Cake for a Birthday »

    Share this post:

    Share on PinterestShare on FacebookShare on TwitterShare on Email

    Reader Interactions

    Comments

    1. Kristen @ The Endless Meal

      August 16, 2015 at 8:59 pm

      5 stars
      I love the lemon/thyme combo. It looks and sounds incredible!

      Reply
      • Tessa

        August 17, 2015 at 11:55 pm

        Thanks so much, Kristen!!

        Reply
    2. Alissa

      October 09, 2014 at 5:37 pm

      Love me some lemon curd. I really like the savory addition of thyme too!

      Reply
      • Tessa

        October 10, 2014 at 12:43 am

        Thanks, A! I'm pretty smitten with this combo. :)

        Reply
    3. jaime // the briny

      October 09, 2014 at 3:55 pm

      I have a strange obsession with lemon curd despite never having tasted it. I just really like the idea of it and I imagine it tastes amazing.

      these tartlets are so lovely! I like the simple combination of flavors you employed here: subtly sweet almond flour in the crust, beautiful rich lemon, and sharply fragrant thyme. you're making me wish I had tart pans (or muffin tins). do you think this would bake up decently in a standard pie dish?

      Reply
      • Tessa

        October 10, 2014 at 12:41 am

        Hahaha, that is awesome and understandable. Lemon curd is pretty great!

        Thank you! I do think the crust would bake up okay in a standard pie dish. If you press the dough about halfway up the sides, it should work and fill like a big tart!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

    More about me →

    St. Patrick's Day Recipes

    • Potato Cauliflower Soup with Kale
    • Mint Gimlet Cocktail
    • Gluten-Free Mint Chocolate Brownies
    • Gluten-Free Pistachio Shortbread Cookies

    Popular Recipes

    • Corn Flour Pancakes with Strawberry Compote
    • Healthy Chewy Gluten-Free Granola Bars
    • How to Make Berry Infused Vodka
    • Gluten-Free Brownies (Dairy-Free)
    • Vegan Brazilian Cheese Bread (Gluten-Free)
    • Old Fashioned Bourbon Thyme Cocktail
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter

    Footer

    ↑ back to top

    About

    Privacy Policy

    Newsletter

    Sign Up! for emails and updates

    Contact

    Services

    Contact Me

    As an Amazon Associate, I earn from qualifying purchases that won’t change your price but will share some commission.

    Copyright © 2022 Salted Plains