Learn how to make a wholesome and flavorful whole wheat tart crust from scratch. This easy-to-follow recipe yields a buttery and flaky crust that pairs perfectly with sweet or savory fillings. Whether you're making a fruit tart or a quiche, this whole wheat crust will take your homemade creations to the next level.
Ingredients
- 1 ¼ cups whole wheat flour
- ¼ teaspoon salt
- ½ cup unsalted butter, cold and cut into small cubes
- 2-3 tablespoons ice water
Directions
- In a large mixing bowl, combine the whole wheat flour and salt.
- Add the cold butter cubes to the bowl and, using a pastry cutter or your fingers, cut the butter into the flour until it resembles coarse crumbs.
- Gradually add the ice water, 1 tablespoon at a time, while stirring the mixture with a fork. Continue adding water until the dough comes together and can be formed into a ball.
- Transfer the dough ball onto a lightly floured surface and gently knead it a few times until smooth.
- Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Remove the chilled dough from the refrigerator and let it sit at room temperature for a few minutes to slightly soften.
- On a floured surface, roll out the dough into a circle large enough to fit your tart pan.
- Carefully transfer the rolled-out dough to the tart pan and press it into the bottom and sides.
- Trim any excess dough from the edges and use a fork to prick the bottom of the crust.
- Place a sheet of parchment paper over the crust and fill it with pie weights or dried beans.
- Bake the crust in the preheated oven for 15 minutes.
- Remove the parchment paper and pie weights, and bake for an additional 5-10 minutes, or until the crust is golden brown.
- Once done, remove the crust from the oven and let it cool completely before filling with your desired ingredients.
