Almond tart crust

Made with whole-wheat and almond flours, this vegan crust is unfussy and versatile. “If you want to use it for a savory preparation, such as a tomato tart, cut the agave down to one tablespoon and up the salt to one teaspoon,” says Julia Heffelfinger, a Denver-based recipe developer.

Makes one 9-inch tart crust
Prep time: 10 minutes, plus 20 minutes freeze time
Cook time: 20 minutes


Nonstick spray (preferably coconut oil)
1 cup almond flour
1 cup whole-wheat flour
½ teaspoon kosher salt
¼ cup melted coconut oil
3 tablespoons agave syrup


Lightly grease a 9-inch tart pan with the nonstick spray. In a food processor, pulse the almond flour, whole-wheat flour, and salt. Drizzle the melted coconut oil and agave over the dry ingredients. Pulse until the dough is moist and just comes together.
Put the dough into the prepared pan. Using your fingers and the bottom of a glass, press the crust into an even layer across the bottom and sides of the pan. Prick the dough all over with a fork. Freeze until very firm, 20 to 30 minutes.
Preheat the oven to 350F. Remove the tart from the freezer and place on a rimmed baking sheet. Bake until fragrant and golden brown, about 20 minutes. Transfer to a rack and let cool completely. Fill and serve right away, or wrap tightly with plastic wrap and store at room temperature for up to a day.