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1
Preheat oven to 350 degrees F. Open the springform pan and place the base of the pan upside down on the counter.
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2
Lay a square piece of parchment paper over the base the parchment should be at least an inch or two larger than the base on all sides.
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3
Lightly oil the sides.
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4
Grind 13 cup almonds, oats, and salt in a food processor until coarsely ground, about 20 seconds.
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5
Transfer to a bowl and stir in spelt flour.
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6
Roughly hand-chop remaining almonds, add to bowl, and mix well.
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7
Drizzle in olive oil, and mix with a fork or your fingertips until all flour is moistened.
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8
Add maple syrup, vanilla, and almond extract; mix until evenly incorporated.
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9
Dough should be moist but not sticky.
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10
Wash and dry your hands, then press crust evenly into prepared pan.
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11
Press crust only 1/2 inch up sides, leaving top edge uneven; you may end up having a little dough left over, which you can make into a cookie.
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12
Prick bottom of crust several times with a fork, and bake for 18 minutes or until golden brown and fragrant.
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13
Remove from oven and set aside to cool.
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14
Now place the sides of the pan on the base and, keeping the paper flat against the base, slightly lift the base to fit in the groove of the pan.
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15
Secure sides, flip pan over and fold paper into the center.
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16
Its now ready to use.
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17
Fitting the base of the pan this way ensures an even edge with crusts and cakes, eliminates the need to oil the base before adding a parchment circle, and also prevents the paper from lifting when serving a slice of tart.
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18
If your pan has a leak-proof seal you wont be able to fit parchment this way; just lightly oil the base and cut a circle to fit inside the pan.
