Sweet Tart Dough
- 1/3 cup unsalted butter, room temperature
- 1 cup date sugar
- 1/3 cup maple syrup
- 1 egg
- 1 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/2 cup finely ground pecans or walnuts
- 1/2 cup whole wheat pastry flour
- 1 1/2 cups unbleached white flour
Instructions:
This unique, Sweet Tart Dough resembles a shortbread. Try it with other soft fruits, such as strawberries, nectarines, or kiwi, using a Pastry Cream base.
- 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.