I borrowed this recipe from a couple others I found, I simply converted it to be Gluten Free!
Gluten-free almond tartcombined recipe from the Joy of Cooking and Deb's post of Dorie Greenspan's tart crust.
3/4 c rice flour mix
3/4 c almond flour
½ c ground almonds
1/2 c brown sugar
pinch of salt
1/2 t xantham gum (scant)
1 stick cold butter
1oz ( about 2 T almond paste, left from an 8 oz can
1 cup coconut (dried out coconut works best because it chops up better)
Pulse the dry ingredients together in the food processor, then cut up the butter and add that. Pulse until butter is about the size of peas. Beat the egg, and add while the processor is running. Keep mixing until the dough starts to come together. Pat the crust into a large spring form pan, prick all over with a fork, and freeze for half an hour or so. Preheat the oven to 375. Lightly grease the shiny side of a piece of foil, and press it down on top of the crust and over the edges. Bake 25 minutes. Take off the foil and fill as you would like, then bake again. If the edges get too brown, cover them with foil, but even dark brown the crust is still delicious and perfect.
Maybe try it with this filling? Caramel Custard Tarts