Yield: Yields one 10-inch tart
Servings: 8-10
It turns out that whole-wheat pastry flour makes a buttery and flaky crust if you follow a few important steps: Begin with very cold ingredients, add enough liquid to hold the dough together (more than you would with white flour), and refrigerate the dough overnight before rolling it out. This relaxes the gluten and allows the dough to fully absorb the moisture of the other ingredients, making it easier to roll and more tender. In order to savor its individual rich flavors, serve slices of this tart adorned simply, with a dollop of freshly whipped cream.
This recipe is excerpted from The Chefs Collaborative Cookbook.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?You must be a Fine Cooking subscriber to access this feature.
Or learn more
Already a subscriber?
Log inGet the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Write a Review