Walnuts are ground to a fine meal with a gluten-free flour blend and maple crystals, then bound with maple syrup and melted coconut oil in quick pulses — a nutty, toasty dough destined for tart pans and a light lemon filling.
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Preheat oven to 350°F. Oil and parchment 8 or 9-inch tart pan. Alternatively, use 5-6 four-inch, non-stick paper tart pans.
Combine nuts, flour, maple crystals, and salt in food processor. Grind to fine meal.
Add syrup and oil to processor. Pulse to form dough.
Place dough in middle of tart pan. Using your fingertips, press dough out so that bottom and sides are evenly covered. Trim crust and discard any excess. Blot excess oil from crust with paper towel.
Transfer tart pan(s) to refrigerator for 10-15 minutes to chill.
Transfer tart pan(s) to sheet tray and about 20 minutes . Cool completely before filling.
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