Makes just enough for a two-person tart. Source: EatingWell Magazine, June/July 2006

EatingWell Test Kitchen
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Ingredients

Directions

  • Mix whole-wheat flour, all-purpose flour, sugar and salt in a medium bowl. Cut in butter with a pastry cutter or fork until it is smaller than peas. Stir in oil and vinegar. Mix in enough water so the dough is evenly moist and a little crumbly but not wet. Gather the dough into a ball, then pat it into a disk.

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Tips

Make Ahead Tip: Wrap in plastic wrap and refrigerate for up to 3 days. Let stand at room temperature for about 5 minutes before rolling.

White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

Sources Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.

Nutrition Facts

228 calories; 13.1 g total fat; 4.2 g saturated fat; 15 mg cholesterol; 146 mg sodium. 17 mg potassium; 24.1 g carbohydrates; 1.9 g fiber; 2 g sugar; 3 g protein; 177 IU vitamin a iu; 4 mg calcium; 1 mg iron; 3 mg magnesium;