“Granola” Tart Crust

This granola-inspired tart crust is the perfect shell for my Berry Smoothie Tart. A riff on classic pâté sucrée, this sweet tart crust includes oats for chewiness and almonds for crunch and flavor.

How to Make a “Granola” Tart Crust

Pulse the dry ingredients in a food processor

Pulse the flour and almonds in the food processor first, until the almonds are chopped finely. Then add the oats and pulse just a few times more. You want to leave the oats slightly larger to give the crust a chewy texture.

If you don’t have a food processor, you can chop the almonds and oats by hand.

Mix the dough

In a large bowl, beat together the butter, sugar, and salt until creamy. You don’t need to beat until light and fluffy, just enough to get a smooth mixture.

Next, add the dry ingredients in two additions while mixing on low speed. Mix just until the dough comes together. Then use a flexible spatula to scrape down the bowl and knead in any remaining dry bits.

Press the dough into the tart pan

Press the dough into a lightly greased 9-inch tart pan with a removable bottom. You can make this easier by laying down a piece of plastic wrap to keep the dough from sticking to your fingers.

Use your fingers to roughly press the dough out. Then use the bottom of a cup to even things out. Make sure to press firmly into the sides and corners of the pan.

Chill and dock the dough

Let the dough chill in the fridge for at least 1 hour.

Right before you’re ready to bake the tart shell, you’ll need to dock the dough. Use a fork to prick holes all over the bottom and sides of the dough. This will prevent the dough from puffing up as it bakes.

Bake the tart shell

Preheat your oven to 375 F. You want the dough to be completely cold when it goes into the oven, so if it has warmed up at all while docking, put it back in the fridge.

Place the tart pan on a sheet tray to make it easier to transfer in and out of the oven. Bake the tart for about 18 minutes or until golden brown.

Make sure to let the crust cool completely before you add the filling.

You can also bake this tart crust ahead of time if you like. Just make sure to wrap it up airtight and store in the fridge to keep things fresh.

Print Recipe

(No Ratings Yet)

Loading...

dessert – American

By Katie – Serves: 8-12

Prep Time: 15 minutes – Cooking Time: 18 minutes – Total Time: 33 minutes

A granola-inspired sweet tart crust with chewy oats and crunchy almonds.

Ingredients

• 90 grams all-purpose flour
• 35 grams almonds
• 60 grams rolled oats
• 113 grams unsalted butter
• 57 grams granulated sugar
• .5 teaspoon kosher salt

Instructions

1

Lightly grease a 9-inch tart pan with a removable bottom and set aside.

2

Pulse the flour and almonds together in the bowl of a food processor until the almonds are finely chopped.

3

Add the oats to the food processor and pulse a few times more, just to break the oats up a tiny bit.

4

In a large bowl, beat the butter, sugar, and salt together until smooth and creamy.

5

Mixing on low speed, add the dry ingredients to the butter mixture in two additions. Mix just until the dough comes together. Then use a flexible spatula to scrape down the sides of the bowl and knead any remaining dry ingredients into the dough.

6

Press the dough into the prepared tart pan using your fingers and/or the bottom of a cup. You can use a piece of plastic wrap to keep the dough from sticking to your fingers. Make sure to press firmly into the corners and sides of the pan.

7

Let the crust chill in the fridge for at least one hour.

8

Preheat your oven to 375 F. Right before you're ready to bake the crust, dock the dough by pricking holes all over the sides and bottom of the crust with a fork.

9

Place the tart pan on a sheet tray and bake for about 18 minutes, or until golden brown.

10

Let the tart shell cool completely before filling.

Notes

You can bake this tart crust ahead of time if you like. Just make sure to wrap it up airtight and store in the fridge to keep things fresh.