This unique, Sweet Tart Dough resembles a shortbread. It works very well for the Banana-Coconut Cream Tart . Try it with other soft fruits, such as strawberries, nectarines, or kiwi, using a Pastry Cream base. This recipe makes enough dough for two 9-inch tarts. If you are making only 1 tart, freeze the extra dough in a plastic bag. Bring it to room temperature when you are ready to use it, and press it into a tart pan.
INGREDIENTS:
- V3 cup unsalted butter, room temperature
- I cup date sugar
- Vs cup maple syrup
- 1 egg
- I teaspoon salt
- V4 teaspoon cinnamon
- Vi cup finely ground pecans or walnuts
- Vz cup whole wheat pastry flour
- I Vi cups unbleached white flour
INSTRUCTIONS:
- Combine butter, date sugar, and maple syrup, stirring until well mixed. Stir in egg. Add the remaining ingredients. Stir until all is well mixed.
- Divide dough into 2 equal portions.
- Line a 9-inch tart pan with half of the dough: Flatten the dough and place in the center of the tart pan. Press the dough outwards until it covers the bottom and sides of the pan.
- Bake the shell on the bottom shelf of a preheated 375° oven for 15 to 20 minutes.
- After 10 minutes, check dough: You may need to poke holes in it with a fork to deflate air pockets, and you may need to rotate it on the shelf for even browning.
- Tart shell will be golden brown when done. If it is not completely done, the shell will get soggy from the filling. Cool before filling.
