Tart Crust - Recipe

     This tart crust recipe is tender and tasty.  It has a slightly hearty flavor with 1/2 cup whole wheat flour.  It will work with both savory and sweet tarts.  Be sure and try it with Blackberry Pineapple Tarts!

Tart Crust

(Makes 6 Tart Crusts)

1 1/2 c. Bread Flour
1/2 c. Whole Wheat Flour
1 tsp. Baking Powder
1/2 tsp. Salt
1/2 c. Goat Butter
1/2 c. Solid Palm Oil (Non-hydrogenated Shortening)
3-6 T. Ice Water

Mix flours, baking powder, and salt together. Cut the butter into the dry ingredients. Mix with your hands to a fine sand texture. Add the palm oil and mix with your hands to a course gravel/pea size texture. Add a few tablespoons of ice water and mix with your hands to bring the dough together. Add 1 tablespoon of water at a time until the dough forms a ball. You may need very little water one day and more the next, depending on the moisture in the flour and the air.  Do not overwork the dough.

 Split dough to make two balls, and wrap in plastic. Place in refrigerator for thirty minutes. Split each dough ball into 3 smaller balls.  Roll out on a lightly floured surface and place in 7 ounce tart pans (4 1/2 inches diameter x 1 inch high).

Proceed with your selected tart recipe.  If pre-baking tart shells before adding filling, bake in a preheated 400 degree Fahrenheit oven for 15 minutes, then proceed with your recipe.

Dry ingredients.

Ice Water.

Goat butter cut into small pieces.

Palm oil.

Breaking the butter with my fingers into the flour.  It is like pinching the butter into the flour.

Ready to add the ice water.

Dough balls.

Flattened dough ball ready to roll out.

One tart crust rolled out.


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