Strawberry Orange Oat Crumble Tarts

Steps

1. Make the crust first: in a large bowl, whisk three-quarters of the flour with four-fifths of the salt.
2. Add two-thirds of the cold butter cubes and rub or cut them into the flour until most pieces are pea-sized, with some flat flakes left.
3. Drizzle in the ice-cold water a little at a time, tossing with a fork, until the dough holds together when squeezed. Divide it in half, flatten each into a disk, wrap, and chill for 1 hour.
4. While the dough chills, make the crumble: in a medium bowl, mix the remaining quarter of the flour with the oats, brown sugar, cinnamon and the remaining fifth of the salt. Rub in the remaining third of the butter until clumpy, then stir in the almonds. Chill until needed.
5. Preheat the oven to 400°F (200°C) with a rack in the lower third.
6. Roll each dough disk into an 11-inch round and press into two 9-inch tart or pie pans; trim and crimp the edges. Prick the bases with a fork, line with parchment, fill with pie weights or dried beans, and chill 15 minutes.
7. Blind bake the crusts for 15 minutes, remove the parchment and weights, and bake 5 minutes more until pale golden. Lower the oven to 375°F (190°C).
8. Make the filling: in a large bowl, whisk the granulated sugar with the cornstarch, then add the strawberries, orange juice, lemon zest and vanilla and toss until evenly coated.
9. Divide the strawberry filling evenly between the two crusts, scraping in the juices, then scatter half of the crumble over each tart.
10. Set the tarts on a baking sheet and bake at 375°F (190°C) for 40 to 45 minutes, until the crumble is deep golden and the filling bubbles thickly at the edges; tent with foil if the crumble browns too fast.
11. Cool the tarts on a rack for at least 3 hours so the filling sets, then cut each tart into 6 slices.