This is not your usual tart shell recipe. It’s slightly sweet and nutty in flavor and nicely compliments any unique tart filling.

Extra dough can also be cut up and made into scrap cookies. Just sprinkle a little extra sugar on top and bake as usual. (Then you can do what I did and stand over the counter dipping those leftover crust cookies in a jar of nutella……)

Let’s make some almond and olive oil tart shells, shall we?

What you’ll need: 1/2 cup of almond meal (almond flour), 1 1/3 cup all purpose flour, 2 tsp white sugar, 1/4 cup olive oil, 1/4 cup cold water, a pinch of iodized salt, and a 10-12 inch fluted tart pan with a removable bottom (or you can use min...