Whole-Wheat Tart Shell

Ingredients

• 0.75 cup all-purpose flour
• 0.5 cup whole-wheat flour
• 0.25 cup granulated sugar (For a savory version, reduce to 1 tablespoon.)
• 0.25 tsp fine sea salt
• 8 tbsp unsalted butter (Softened or cut into small pieces.)
• 1 egg yolk (Large egg yolk.)
• 1 tsp vanilla extract (Omit for a savory version.)
• 1 tbsp ice water (Use only as needed to bring the dough together.)

Steps

1. 1

   In a medium bowl, whisk together the all-purpose flour, whole-wheat flour, sugar and salt until evenly combined.

2. 2

   Add the butter and work it into the flour mixture with your fingertips or a pastry blender until the mixture resembles coarse crumbs and no large pieces of butter remain.

3. 3

   Add the egg yolk and vanilla. Mix until the dough begins to clump together; add the ice water only as needed, a little at a time, until no dry flour remains.

4. 4

   Turn the dough onto a work surface and gently knead or press it just until cohesive. Do not overwork it, or the baked shell may become tough.

5. 5

   Place the dough in a 9-inch tart pan with a removable bottom set on a baking sheet. Press the dough evenly into the sides of the pan first, working upward and keeping the thickness uniform.

6. 6

   Press the remaining dough evenly across the bottom of the pan, joining it neatly to the sides. Smooth the surface with your fingers and patch any cracks or thin spots.

7. 7

   Refrigerate the dough-lined tart pan until firm, about 30 minutes. For advance preparation, wrap the firm dough-lined pan tightly in plastic wrap and freeze for up to two weeks.

8. 8

   Heat the oven to 375°F (190°C). Keep the tart pan on the baking sheet for support, since its removable bottom cannot safely support the pan by itself.

9. 9

   Bake the chilled shell on the baking sheet for about 20 minutes, until the crust is set and lightly golden. The shell may be partially or fully prebaked depending on the filling; no pie weights or foil lining are required when the shell is frozen before baking.

10. 10

    Cool the tart shell in the pan before filling. Handle the pan from its rim or by supporting it from beneath with the baking sheet.

Notes

The source states that freezing the dough-lined tart pan helps prevent slumping and shrinking, and that pie weights or foil are unnecessary. Always keep the tart pan on a flat surface or baking sheet because it has a removable bottom. The ingredient quantities above are reconstructed estimates because the accessible page excerpt does not include the members-only ingredient list. The shell pairs well with lemon-orange, walnut, nut and chocolate fillings.

Nutrition per serving

• dessert
• pastry
• tart
• baked
• French-inspired
• vegetarian
• make-ahead
• sweet pastry