Multigrain Tart Dough

FullSizeRender-21 Multigrain Tart Dough
Yield: 24 Tarts (Small-Personal Sized)

4 ½ cups AP flour
3 cups spelt (substitute whole grain flour if spelt isn’t available)
3 ¼ teaspoons kosher salt
3 teaspoons sugar
3 cups (24 ounces) cold butter, cubed
1 ¼ cup ice water

1) Pulse the flour, salt and sugar in a food processor to combine. Add the butter and pulse until coarse crumbs form. (Make sure the butter is very cold, so when the dough cooks, it will be flaky in texture). Next, add the ice water and pulse until combined. Remove the dough from the food processor, shape into a ball, and refrigerate dough at least 1 hour. DO NOT overwork the dough or the butter will melt and the end product will be tough and flat.

2) Preheat a convection oven to 325 degrees. Roll out the dough to ¼ inch and shape into rounds (5 inches wide), transfer to parchment on a sheet pan. Refrigerate 30 minutes.

3) Once the dough has rested, fill the center of the tart shells with any filling of your choosing. Fresh strawberries or rhubarb compote are both delicious and fresh fillings for the summer months. Leave 1 inch of dough around the filling in each tart shell, then fold up the dough and wrap it around the filling (allowing the filling to stay inside once baked – make little tart packages!). Bake each tart until the outside crust is golden brown and cooked through, approximately 30 minutes.


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