I conducted a noble experiment and learned that one should not use almond flour in place of wheat flour when making pecan tarts. Twenty-four tarts turned out like ugly little puddings with shreds of almond flour dissolving all around when you tried to pick one up. They were not fit for exchange. My husband and I called them scruffies and ate them ourselves. I used regular flour for the next two batches.
We do Christmas Eve every year for my extended family in the area, so today I’m cooking goose, brandied apples, and a barley dish. My sister-in-law brings the dessert, my dad an orange and onion salad, and now my niece is bringing the green. The silver is polished and the table set. I have one more present to wrap.
I’m almost ready, but not quite. I hope you are, and that you have a Merry Christmas tomorrow and a very happy holiday.
by 
LOL! When I replace wheat flour with grain-free alternatives, I use a blend of almond flour, coconut flour, and arrowroot powder. I think the arrowroot is crucial for making it work.
Merry Christmas to you and yours!
I will have to consult with you next year, I can see.