This Whole Wheat Tart Dough is simple to make and very tasty. My advice is to not overwork the dough – there should be some lumps of butter to ensure you get that perfect flaky texture. There’s no sugar in the pastry. I like the contrast between the savory pastry and the sweetness of a fruit filling, but it’s also great for savory quiches.
This recipe makes one 8-inch pie base, which should make 6 decent servings.
1. In a large bowl, sift the flour and salt. Add the butter and rub together quickly with your fingertips until the mixture resembles coarse breadcrumbs, with a few buttery lumps in it.
2. Make a well in the center and sprinkle in 2 tablespoons ice water. Mix together with your hands or a knife until it begins to clump together as a dough, adding more ice water 1 tablespoon at a time if necessary. Lightly form the dough into a ball with your hands. It should not be too sticky and should come away cleanly from the bowl.
3. Flour a clean countertop and roll out the ball of dough to about the width of the tart pan. Do not roll it too thin, or it will be unmanageable. Next, slip the pastry disc into the tart pan and, with your fingers, work round from the center of the pan, pressing the dough into and up the sides, Crimp or cut edges, as desired.
4. Prick the bottom with a fork and chill until ready to use.
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