Makes just enough for a two-person tart.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006


Recipe Summary

5 mins
Nutrition Profile:


Ingredient Checklist


Instructions Checklist
  • 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.



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.

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,, and Bob's Red Mill, (800) 349-2173,

Nutrition Facts

228 calories; protein 3g 6% DV; carbohydrates 24.1g 8% DV; exchange other carbs 1.5; dietary fiber 1.9g 8% DV; sugars 2.3g; fat 13.1g 20% DV; saturated fat 4.2g 21% DV; cholesterol 15.3mg 5% DV; vitamin a iu 177.4IU 4% DV; vitamin cmg; folate 0.2mcg; calcium 4mg; iron 0.7mg 4% DV; magnesium 3.3mg 1% DV; potassium 17.2mg 1% DV; sodium 146.4mg 6% DV; thiamin 0.1mg 9% DV.