Whole wheat and butter tart crust
Instructions:
- ¾ cup white whole wheat flour (31/8 ounces);
- ½ cup whole wheat pastry flour (2 ounces);
- 1 teaspoon sugar;
- ¼ teaspoon fine sea salt;
- 7 tablespoons chilled unsalted butter, cut into ⅓-inch cubes (3½ ounces);
- 4 to 6 tablespoons ice water.
- Place both whole wheat flours, sugar, and salt in the bowl of a food processor and process 10 pulses to combine. Distribute the butter cubes on top and sprinkle with 3 tablespoons of the ice water. Process 8 to 10 pulses. Pinch a small amount of the dough with your fingers. It should hold together. If not, add 1 tablespoon more ice water (if very dry), or add ice water by the teaspoonful (if it just starts to hold together). Process 2 pulses each time you add water until no floury patches remain but the dough stays uniformly crumbly with tiny butter pieces. (Do not allow to form a ball.)
- Scrape the mixture onto a lightly floured work surface. Gently press it into a flat disk about 1 inch thick, and immediately roll into an 12-inch circle, about 1/8 inch thick. Transfer the dough to a 9½-inch fluted tart pan with removable bottom and gently press into the edges. Roll the pin across the top of the pan to remove excess dough. Prick the dough about a dozen times with a fork. Chill, covered with plastic wrap, for at least 2 hours or overnight.
- Position a rack in the center of the oven and preheat to 375°F. Set the tart pan on a large rimless baking sheet for easier handling. Place a piece of parchment paper on the crust and fill it with pie weights (or dried beans).
- To partially bake the crust, carefully place the sheet with the tart pan in the oven (it can slide!) and bake until the crust starts to pull away from the sides, 15 to 18 minutes. Remove from the oven, and carefully slide the tart pan onto a wire rack. Remove the parchment paper with the pie weights. Allow the crust to cool to room temperature before filling.
- TO GET A HEAD START: The crust can be baked 1 day ahead (or frozen up to 1 month). Store under a cake dome at room temperature, or wrapped in plastic wrap.
- TO VARY IT: Add 1 teaspoon freshly grated orange zest plus ½ teaspoon freshly grated lemon zest for bright citrus flavor.