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1-1/2 cups sliced almonds, divided
Preheat the oven to 350°F.
Generously grease a 9" tart pan with removable bottom.
Place the almonds in a baking pan and set in the oven for 3 to 5 minutes, until the almonds are fragrant and just barely starting to brown. Set aside.
Increase the oven temperature to 425°F.
Reserve 1 cup of nuts to be used in the filling.
Place the remaining 1/2 cup of nuts in a food processor along with the flour and sugar. Pulse on and off until the nuts are finely ground. With the processor running, pour the oil through the feed tube and process until the mixture starts to clump up.
Pack the mixture into the sides of the prepared 9" tart pan so that they are a scant 1/8" thick. Press the remainder into the bottom of the pan.
Bake for 12 to 15 minutes, until the tart is lightly browned. Set aside to cool.
Reduce the oven temperature to 375°F.
Poster's Notes:
Posted by Penny Eisenberg
Nutritional Info Per Serving: N/A
1-1/2 cups all-purpose flour, fluffed, scooped and leveled into measuring cups
1/4 cup sugar
1/2 cup canola oil
Here's a recipe from my cookbook, "Amazing Dairy-Free Desserts." It's best used with a filling that isn't too wet (wouldn't be good for a cooked fruit dessert, for example).