Combine the dry ingredients in a food processor, pour in the oil around the edges, and pulse at a low speed until evenly mixed.
Pour the dry mixture into a tart pan, spread it out evenly while packing it in with your fingers, then poke holes into it with a fork.
For a cold tart, blind bake for 15-20 minutes at 180℃, then add the filling, and bake at 180℃ for 10 minutes.
Example: Lightly sprinkle sliced apples in beet sugar and cinnamon powder, drizzle 1 tablespoon almond oil on top, then bake at 180℃ for 30 minutes.
Feel free to use this tart crust for various other tarts as well!
Story Behind this Recipe
I made a macrobiotic tart in a simple way.
I use almond or hazelnut oil, but you can use any vegetable oil that doesn't have a distinctive taste. Make sure to use bit oil that has been pressurized and untreated. The dough will not turn out crispy if you knead it, so press it into the tart while it is crumbly, and spread it out evenly.