Yield: Makes one (9 to 91⁄2-inch / 23 to 24-cm) crust or six (4-inch / 10-cm) tarts
Combine finely ground nuts with flour, sweetener, and flavorings; bind the mixture with just enough fat; press the crumb into a removable-bottom tart pan; bake, and let cool. That’s all you need to do before you can load tender crust up with any unbaked creamy filling or even ice cream. Using a removable-bottom tart pan makes the prettiest presentation, but you can bake the crust in a well-oiled pie pan instead.
Ingredients
½ cup / 64 grams organic all-purpose flour
1/2 cup / 70 grams organic whole wheat pastry flour
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
¾ cup / 106 grams whole unpeeled almonds, toasted cooled
¼ cup / 60 ml mild tasting extra-virgin olive oil or organic neutral vegetable oil
¼ cup / 60 ml pure maple syrup, Grade B or dark amber
1½ teaspoons / 7.5 ml pure vanilla extract
⅛ teaspoon almond extract
Instructions
Line a baking sheet with parchment. Place a 9-inch / 23-cm tart pan with a removable bottom on a baking sheet. A nonstick pan is highly recommended; and it still needs to be lightly oiled. If using a regular pan, coat thoroughly with oil or cooking spray.
Place a wire mesh strainer over a medium bowl. Add the all-purpose flour, pastry flour, cinnamon, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. (If any small bits remain in the strainer, add them to the mixture in the bowl.) Whisk to aerate the mixture.
Grind the almonds to a fine meal in a food processor. Do not process longer or the nuts will be oily. Stir the ground almonds into the flour mixture.
Whisk the oil, maple syrup, and vanilla and almond extracts in a small bowl until completely combined. Pour over the dry mixture and mix with a silicone spatula until the crumbs are evenly moistened and a small amount squeezed between your fingers sticks together. In the unlikely case that it does not, add a little more maple syrup. If it is still too dry, add a little more oil.
Spoon the dough into the tart pan. Place a piece of plastic wrap directly on the crust and use a flat- bottomed glass or cup to press the dough into an even layer on the bottom and up the sides of the pan, making the bottom a little thicker than the sides. Refrigerate for 15 minutes. While it chills, position a rack in the center of the oven and preheat the oven to 375 ̊F / 190 ̊C.
Place the baking sheet on the center rack, and immediately reduce the temperature to 350 ̊F / 180 ̊C. Bake for 15 to 18 minutes, or until the sides are lightly browned and the bottom looks evenly dry. The crust may puff up in a few spots, but do not be concerned. Just push the high spots down lightly after the crust is removed from the oven.
Set the baking sheet on a wire rack. Do not touch the sides of the crust—they are soft and easily broken when hot, but become firm as the crust cools.
Release the sides after 5 minutes: Holding the sides with a dry kitchen cloth, lift the tart pan onto a jar or can. The sides will slip right off. Carefully move the tart crust to the wire rack and cool to room temperature. Refrigerate or freeze until cold before filling.