Tart Crust

Tart Crust

By
Category
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
1

Whisk dry ingredients together. 

2

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. 

3

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

4

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

5

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

Ingredients

 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
Tart Crust
IngredientsDirections

2 Comments

Roxene Posted on9:39 pm - July 10, 2018

What do YOU use in place of flour and sugar?

Reply
    Jeremy Tompkins Posted on3:20 am - July 11, 2018

    Flour: I use a combination of Whole Grain flour (Natural White and Whole Grain Wheats) and a Paleo flour mix (Coconut, Almond, Quinoa and other ancient grains)
    Sugar: Coconut sugar, Splenda, and/or xylitol

    Note: For whole grain wheat flours I prefer to grind them. see: Grain Mill

    Reply