A nice filling for this tart would be an almond-flavored pudding or pastry cream (about 2 cups) topped with sliced strawberries or a drizzle of chocolate. Ground flaxseeds add a nutty crunch and flavor (as well as beneficial omega-3s and fiber) to this toasted almond crust. If you don't have any flaxseeds, however, use 2 tablespoons sesame seeds instead.
1. Preheat oven to 350°F. Place almonds on a jelly-roll pan and bake 7 minutes until fragrant and crisp. Set on a rack and cool. Increase oven temperature to 400°F.
2. In mini-processor or coffee grinder, finely grind flaxseeds.
3. In food processor, combine flour, sugar, salt, and cooled toasted almonds. Process until almonds are finely ground. Transfer to large bowl along with flaxseeds.
4. In small bowl, whisk together almond oil, olive oil, and water until well combined. Make well in center of dry ingredients, add oil mixture and stir with fork until well combined. Shape dough into 1/2"-thick disk.
5. Roll dough out between 2 sheets of lightly floured waxed paper into an 11-inch circle (1/8-inch thick).
6. Transfer dough to 9" tart pan with removable bottom and carefully fit dough into pan. Trim edges even with top of tart pan. Prick bottom all over with tines of a fork.
7. Line dough with waxed paper or foil and fill with beans or pie weights. Bake 15 minutes. Remove waxed paper or foil and weights and continue baking 10 to 12 minutes longer or until edges are golden brown and crisp. Set on a rack to cool completely before filling.
