Yield: Yields one 10-inch tart
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.
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