Method

1. Preheat the oven to 180°C.

Tart Shell

2. Combine almond flour and plain flour in a bowl. Add the solid coconut oil and use your fingertips to rub it into the flour mixture until a fine, breadcrumb-like texture forms with no large lumps remaining. Stir through the maple syrup until the mixture holds together when pressed.
3. Press the mixture firmly into the base and sides of a lightly greased tart tin. Prick the base lightly with a fork to prevent air bubbles forming during baking. Bake for 10 minutes, or until lightly golden around the edges. Remove from the oven and set aside while preparing the crumble.

Crumble

4. Combine almond flour and plain flour in a bowl. Add the coconut oil and maple syrup, then rub together with your fingertips until a damp, crumbly “wet sand” texture forms.

‍

5. Scatter the chopped strawberries evenly over the slightly cooled tart base.
6. Sprinkle the crumble mixture over the strawberries, followed by flaked almonds if using.
7. Bake for 20–25 minutes, or until the crumble is golden and lightly crisp on top.
8. Allow the tart to cool before removing from the tin. Dust with icing sugar before serving.