Homemade Whole Wheat Pastry Tarts
featured in 9 Delicious Protein Powered Breakfast Foods
Whip up these scrumptious Homemade Whole Wheat Pastry Tarts for a guilt-free dessert experience! With a wholesome whole wheat crust and a variety of delightful fillings, your taste buds will be dancing with joy.
Tasty Team
May 04, 2023
92% would make again
Inspired by lexiscleankitchen.com
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
- Calories 558
- Fat 21g
- Carbs 88g
- Fiber 7g
- Sugar 45g
- Protein 9g
Estimated values based on one serving size.
Preparation
- 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.
- Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
- Pour the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
- 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.
- Let simmer for another 5-10 minutes, until mixture starts to thicken to a jam-like consistency. Remove from the heat and let cool.
- Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
- Roll out the dough on a floured surface to about ¼- to ½-inch (6 mm to 13 mm) thick.
- 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.
- 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.
- Top with the remaining rectangles and gently press down the edges with a fork to seal the pastries.
- Use a pastry brush to gently brush the tops of each pastry with egg wash.
- Bake for 15-20 minutes, or until golden brown. Let cool completely.
- If desired, make the glaze by whisking together the powdered sugar, vanilla, and milk in a medium bowl until a thick glaze forms.
- Use a spoon or rubber spatula to spread the glaze over the pastry tarts.
- Serve immediately or store in the fridge for up to 3 days.
- Enjoy!
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Inspired by lexiscleankitchen.com