Creating a delightful Whole Wheat Flour Tart Crust is simpler than you might think. The recipe combines wholesome ingredients to craft a delicious base for your favorite tarts, pies, or quiches, making it a fantastic addition to your baking repertoire.
When selecting whole wheat flour, opt for a high-quality brand to ensure a rich flavor and texture. If you’re looking for alternatives, you could use all-purpose flour for a lighter crust, but then you’d miss out on the nutty goodness of whole wheat. For oil, corn and canola work well, but feel free to explore other neutral oils like sunflower or grapeseed. Keep in mind any allergies to wheat or gluten when serving the crust to guests.
Pies & Tarts
Whole Wheat Flour Tart Crust Recipe
Ingredients
- 1 1/2 cups whole wheat flour
- 1/4 cup oil (for example corn or canola)
- 1/2 teaspoon salt
- 1/3 cup cold water
Instructions
- In a food processor, combine 1 1/2 cups whole wheat flour, 1/4 cup oil, and 1/2 teaspoon salt.
- Pulse the mixture until it resembles coarse crumbs; it should be a bit crumbly but not too dry.
- Gradually add 1/3 cup cold water, processing until the dough starts to form a ball.
- Once the dough is smooth, remove it from the processor and shape it into a disk.
- Wrap the disk in plastic wrap and refrigerate for at least 30 minutes to let it rest.
- After chilling, roll out the dough on a floured surface to fit your tart pan, about 1/8 inch thick.
- Transfer the rolled dough to the pan, pressing it into the corners and trimming any excess.
- Poke holes in the bottom of the crust with a fork to prevent bubbling during baking.
Part of our Homemade Pie and Tart Recipes collection — Part 5 of 5:
If you’re looking for a scrumptious dessert to enjoy after your meal, try the Zucchini Crisp (Apple Crisp). It’s a delightful twist on a classic that combines tender zucchini with warm spices and a crunchy topping, making it the perfect sweet ending to any gathering.