Blanched almonds, rolled oats, and oat flour are ground to a fine meal, then bound with an emulsion of maple syrup and melted coconut oil to form a nutty press-in crust for an almond-fruit tart.
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Preheat oven to 350° F. Oil 9-inch tart pan and line with parchment paper or use 5-6 four-inch, non-stick paper tart pans.
In food processor, grind almonds, oats, and oat flour together until pulverized to fine meal.
In small bowl, combine maple syrup, salt, and oil or butter. Whisk until emulsified.
Pour maple-oil mixture into food processor, pulsing to form cohesive dough. If dough is too moist to work with, transfer to fridge for 5-10 minutes .
Using fingers, press dough evenly into prepared pan. Blind with pie weights to prevent crust from puffing up. 15-20 minutes or until edges of crust are browned. Set aside to cool.
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