A variation of pate sucree I adapted from Martha Stewarts new cookbook Pies and Tarts. I thought it would be nice to add toasted almond flour and some coconut to a pastry dough just for something a little different, the flavor is subtle and this pastry crust is so tender and literally melts in your mouth. I filled with pastry cream and topped with summer berries but it would work well with any cream filling, chocolate, banana or whatever your favorite filling is. I made tartlets but is easily adapted to a larger tart pan either round or rectangular. You can substitute any nut flour for the almond. Hazelnut, walnut would both be wonderful.

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