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93% would make again

Homemade Whole Wheat Pastry Tarts

Tasty Team

Ingredients

for 5 pastry tarts

Dough

  • 2 cups whole wheat flour (260 g), plus more for dusting
  • 2 tablespoons coconut sugar
  • 1 teaspoon salt
  • ½ cup butter (115 g), cold, cubed
  • 7 tablespoons ice water

Berry Jam Filling

  • 1 cup strawberry (150 g), diced
  • 1 cup blueberry (100 g)
  • 2 tablespoons coconut sugar
  • 1 egg, beaten

Glaze (Optional)

  • 1 cup powdered sugar (120 g)
  • ½ teaspoon vanilla extract
  • 1 teaspoon milk, of choice

Nutrition Info

Shop ingredients with
    Calories 558
    Fat 24g
    Carbs 82g
    Fiber 7g
    Sugar 38g
    Protein 8g

Estimated values based on one serving size.

Preparation

  1. In a large bowl, combine the whole wheat flour, coconut sugar, and salt. Add the butter and use a pastry cutter to work it into the flour mixture, until the butter becomes about the size of peas. Work quickly to keep the dough cold.
  2. Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
  3. Pour the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
  4. Meanwhile, make the jam: Add the strawberries, blueberries, and coconut sugar to a small pot over low heat. Simmer for about 5 minutes, then mash the blueberries with a fork.
  5. Let simmer for another 5-10 minutes, until mixture starts to thicken to a jam-like consistency. Remove from the heat and let cool.
  6. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  7. Roll out the dough on a floured surface to about ¼- to ½-inch (6 mm to 13 mm) thick.
  8. Using a pizza cutter and a ruler, cut out 10 even rectangles, each about 3x4½ inches (7x12 cm) . You may need to re-roll any excess dough to get all 10 rectangles.
  9. Place 5 of the rectangles on the prepared baking sheet and fill with a heaping tablespoon of the jam. Spread evenly in the center of the rectangles, stopping about 1 inch (2 cm) from the edges, to prevent leakage.
  10. Top with the remaining rectangles and gently press down the edges with a fork to seal the pastries.
  11. Use a pastry brush to gently brush the tops of each pastry with egg wash.
  12. Bake for 15-20 minutes, or until golden brown. Let cool completely.
  13. If desired, make the glaze by whisking together the powdered sugar, vanilla, and milk in a medium bowl until a thick glaze forms.
  14. Use a spoon or rubber spatula to spread the glaze over the pastry tarts.
  15. Serve immediately or store in the fridge for up to 3 days.
  16. Enjoy!
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