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Tart Crust

Yields1 Serving

 ½ cup Whole Wheat Flour
 ½ cup White Flour, unbleached
 1 cup Paleo Flour, (coconut/almond/quinoa/ancient grains mix)
 1 tsp Salt
 2 tbsp Sugar (Coconut Sugar, Xylitol, or Splenda)
 2 tbsp Brown Sugar (Splenda), lightly packed
 7 tbsp Water, cold

Whisk dry ingredients together. 


Cut in shortening with a bladed pastry blender or fork.  Do not want to over mix the shortening or you will not have a flaky crust. 


Add in water one tablespoon at a time until the dough is moistened.  Do not over moisten. 


Chill for 30 minutes then roll between 2 sheets of plastic wrap to fit tart dish. 


Add parchment paper and baking stones or dry beans and bake at 375F for 20 minutes.