Almond Olive Oil Tart Crust
Updated: Mar 18
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 mini ones like I did).
*Note: You can absolutely omit the sugar in the recipe and fill the tarts with something savory instead, like a quiche. If you do this, I would recommend also adding some dried herbs to the dough.
First, preheat your oven to 350ºf. Then, combine all of the dry ingredients in a medium mixing bowl. Whisk these ingredients together to fluff them up a little bit and fully incorporate everything.
Next, add the olive oil and cold water. Stir together with a wooden spoon until fully combined. (My apologies, in the picture I forgot to take the whisk out of the bowl.)
Finish incorporating all of the ingredients with your hands and roll the dough into a ball. It should have a slightly sticky and firm consistency, kind of like bread dough.
Roll out your dough so it’s large enough to fit into your tart pan (or mini pans). If you’re using a large tart pan, your dough should be about 2″ wider on each side than the base of the pan to account for the walls.
If you’re making mini tarts like I did, cut your dough into a circle slightly larger than your tart pans. I used a cereal bowl to get the right size.
Press your dough into the tart pan and press down on the top and inner wall at the same time to get a clean edge. Cut off any excess dough. Poke the bottom of the tart with a fork and place in the freezer for 10 minutes.
Take tart shell out of the freezer and place it on a sheet tray. Blind bake in the oven for 15-17 minutes, or until dough no longer looks wet.
Check mid-baking to ensure that the bottom of the crust doesn’t catch an air pocket. If you see the base of the crust rising like a dome, grab your fork and gently poke the middle of the air pocket, then continue to bake.
Voila! Now you’ve got some beautiful and tasty tart shells that you can fill with any fruity filling you please. (or a savory filling if you omit the sugar)
Click here to see what I made with these cute little tart shells. Hint: it’s lemony and delicious.
ALMOND OLIVE OIL TART CRUST
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
10-12″ fluted tart pan with a removable bottom (or you can use mini ones)
NOTE: Omit the white sugar and add dried herbs for a savory crust.
Preheat oven to 350º
Combine all dry ingredients in a medium metal mixing bowl. Whisk them together to thoroughly incorporate.
Add olive oil and cold water to dry ingredients and stir with a wooden spoon.
Once ingredients are coming together, finish combining with your hands and form into a ball.
Roll dough 2″ wider than your tart pan on a very lightly floured surface (a wood or bamboo cutting board is recommended, as the dough won’t stick to it).
Transfer the dough to your tart pan. Work your way around the tart gently pressing down on the top and inner walls to get a clean edge and thicker sides. Cut off any excess dough.
Poke the bottom of the tart shell with a fork and place in the freezer to cool for 10 minutes.
Take the tart out of the freezer and place on a sheet tray. Blind bake for 15-17 minutes, the tart shell should no longer look wet.
Check mid-baking to ensure that the bottom of the crust doesn’t get an air pocket. If you see the base of the crust rising into a dome, take your fork and gently poke the middle of the air pocket, then finish baking.
Cool and pair with desired filling. Can be made 1-2 days ahead and stored in an airtight container.