They only make the tart look more rustic. Roll it out on a floured surface into a 13 to 14 inch round. Remove dough from refrigerator and let it sit 10 to 15 minutes, or until it’s pliable enough to work with. Press it into a flat disc, wrap it with plastic and let it rest in the refrigerator for 15 to 20 minutes before rolling it out. Dump dough onto a clean counter and work it with the heel of your hand until the dough comes together.The dough will be somewhat crumbly and dry. With the mixer on low, add them to the flour mixture and pulse until the dough just comes together, about 15 seconds. In a small bowl, mix the egg yolk and milk.The flour should hold together when you pinch it with your fingers. Add butter and pulse on low until the mixture looks sandy and no large pieces of butter remain. Combine the flour, sugar and salt in a stand mixer or food processor. If using your own homemade dough, prepare that first.Recipe Adapted From Fine Cooking/Summertime Eats 2015, Rustic Fruit Tartġ Tbsn coarse sanding sugar, or granulated sugarġ 1/2 cups white whole wheat flour (or all purpose flour)ĥ 1/2 oz cold unsalted butter (11 Tbsn), cut into 1/2 inch cubes Pleat the dough around the fruit to make a 1-inch rim. Roll the dough into rounds about 7 inches in diameter and portion the fruit evenly among the rounds. When you’re finished mixing the dough, divide it into four equal pieces before pressing them into disks and wrapping them in plastic refrigerate. You can easily make 4 individual mini tarts from this recipe instead of one large one. Some fruits are sweeter than others, so adjust the sugar as necessary, and otherwise follow the recipe below. Or combine two fruits for an interesting combo. Just use four cups of fruit: whole small berries or thinly sliced peaches, apricots, pears, plums, apples or strawberries. TIPS: This recipe can be personalized to your liking with almost any fruit. The flour is milled from 100% organic hard white spring wheat, a lighter-colored and more mild tasting grain than traditional red wheat, which means that baked goods taste better but still have all of the nutrition and fiber of whole grains. I have recently started using an unbleached white whole wheat flour from King Arthur. So what is up with white whole wheat flour? I love to use whole grain flour whenever possible for cooking but sometimes taste or texture is compromised because whole grains are often heavier and have a stronger taste. I have also used coarse sanding sugar, which adds a ‘professional’ look to the tart and a nice, crunchy sweetness to the crust, but regular granulated sugar works fine too if that’s what you have. The crust was surprisingly easy to make but requires chilling time, which must be taken into account. However, I really preferred the homemade crust, which was slightly thicker and had more of a rustic feel. The store bought crusts were perfectly fine and made it super quick – five minutes to prepare and right into the oven. Twice with store bought crusts and once using the following recipe for white whole wheat crust. Either way, it’s a crowd pleaser and you won’t have any leftovers! For a tart it’s pretty healthy, so I have actually made it for breakfast when I’ve had guests. This beautiful tart is my new favorite throw-together fruit dish, made with fresh summer berries, lemon zest and just a bit of sugar, folded into a whole grain crust made with white whole wheat flour.
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