- 1 1/2 cups almond meal or flour
- 1 pinch sea salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 3 tablespoons coconut, walnut or extra virgin olive oil
- 1 tablespoon maple syrup
- 1 tablespoon Water
Place a rack in the middle of the oven.
In a mixing bowl stir together the almond flour, sea salt, baking soda and cinnamon. Break apart any lumps with your fingertips.
In a small bowl, stir together the vanilla, oil, maple syrup and water. Add the oil mix to the flour and stir the dough together with a rubber spatula until thoroughly combined.
Turn the dough onto a 9-inch pie plate or tart pan. Flatten the dough slightly with the side of the rubber spatula to begin to spread it towards the edges of the pan. Using your fingertips, continue pressing the dough, making sure to press it all the way up the sides of the pan. Make sure the dough is pressed evenly and is a uniform thickness across the bottom and edges.
Place the tart on a sheet pan and bake it for 10 minutes if you are par-baking it. For a fully baked crust, total baking time will be 20-25 minutes, or until the crust is an even golden brown. Take care not to let it get too dark.
Remove the tart shell from the oven and let it cool slightly. If you are using the crust fully baked, let it cool completely to room temperature before filling.
Substitute ¼ cup ground pecans, hazelnuts or walnuts for ¼ cup of the almond flour.
Use ½ teaspoon almond extract along with or instead of the vanilla for a distinct almond scent and flavor.
Add 1 teaspoon lemon zest and ¼ teaspoon ground ginger (along with the cinnamon) for a more spiced crust.
Makes one 9 inch crust
Copyright 2012 by Jen Hoy