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Crust for Two

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Source: © EatingWell Magazine

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Active Time:  5 Minutes
Total Time:  5 Minutes
Yield:  2 servings

Makes just enough for a two-person tart.

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.

RECIPE INGREDIENTS

1/4 cup whole-wheat pastry flour (see Sources)

1/4 cup all-purpose flour

1 teaspoon sugar

1/8 teaspoon salt

1 tablespoon cold unsalted butter, cut into 4 chunks

1 tablespoon canola oil or walnut oil

1/4 teaspoon distilled white vinegar

1-2 tablespoons cold water

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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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 02/01/2009

Nutrition Facts per Serving
Yield: Yield: 2 servings

Calories:

227

Fat. Total:

13g

Protein:

Carbohydrates, Total:

24g

Fat, Saturated:

Fiber:

Cholesterol:

15mg

Sodium:

146mg

% Cal. from Fat:

52%

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Crust for Two

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