Preheat the oven to 350F.
To make the crust, add the almond flour, oat flour, and salt to a mixing bowl. Then, use a whisk to sift together until well combined.
Next, add the maple syrup and melted coconut oil to the mixing bowl. Then, mix everything together until you have a firm dough. The dough should not be sticky, but it should hold together. If the dough is too crumbly, add 1-2 teaspoons more of melted coconut oil until the dough holds together.
Add the dough to a 9-inch non-stick tart pan (preferably a tart pan with a removable bottom for easy release).
Use your hands or a measuring cup to evenly press the dough into the tart pan making sure to press it up the sides as well. Before baking, pierce/dock the bottom of the tart with a fork several times so it doesn’t puff while baking.
Add the pan to the oven and bake for 12-15 minutes until slightly browned and cooked through. You can also add the crust to the freezer for about 1 hour for a no-bake option.
Once the tart is out of the oven, place on a cooling rack and fill with any tart/pie filling. Enjoy!