Whole-Wheat Tart Shell
- MakesMakes one 9-inch tart shell
- Cook Time20 minutes
- Active time plus coolingplus chilling and baking
A little whole-wheat flour lends this otherwise classic pâte sucrée, or tart pastry, a nutty, earthy quality, yet it remains buttery and cookie-like. The whole-wheat flour makes the dough a little tricky to roll out with a rolling pin, so we use a press-in-the-pan method. To ensure the crust is evenly thick, we first press the dough into the sides of the pan, then form the bottom. For prebaking the pastry, either partially or fully, there’s no need to use pie weights or line it with foil. Instead, simply freeze the dough-lined tart pan before baking to prevent slumping and shrinking in the oven. We like this pastry shell for our sunny, bright Lemon-Orange Tart, but it’s also a perfect choice for richer, heavier fillings containing nuts and/or chocolate, such as our French Walnut Tart. To make a savory version, reduce the sugar to 1 tablespoon and eliminate the vanilla. The dough-lined tart pan can be prepared in advance; once the dough is firm, wrap tightly in plastic and freeze for up to two weeks.
Don’t forget that the tart pan has a removable bottom, so it cannot be held or supported by its base. It’s best to always have the tart pan on a flat surface, such as a baking sheet, and it should be baked on the baking sheet, too, for easy maneuvering in and out of the oven.
Step 1
Mist a 9-inch tart pan with removable bottom with cooking spray. In a food processor, combine both flours, the sugar and salt. Process until combined, about 5 seconds. Scatter the butter over the dry ingredients and pulse until the mixture resembles coarse sand, 10 to 12 pulses. Add the egg yolk and vanilla, then process in 5- to 10-second bursts until evenly moistened and comes together in large clumps, 45 to 60 seconds; it will not form a single mass, but a small nugget pinched between the fingers should hold together.
Step 2
Scatter about one-third of the dough mixture around the perimeter of the prepared tart pan, crumbling it as you go. Using your fingers, press the dough into the sides of the pan, forming sidewalls about ¼ inch thick that are level with the rim of the pan. Pile the remaining dough mixture into the center of the pan, then press it into an even layer across the bottom, connecting it to the sidewalls. Use a flat-bottomed object, such as a dry-ingredient measuring cup, to press and smooth the dough. Prick the bottom and sides about every inch or so with a fork. Set the dough-lined pan on a baking sheet and freeze, uncovered, until cold and firm, at least 15 minutes or for up to 1 hour. Meanwhile, heat the oven to 325°F with a rack in the middle position.
Step 3
Place the baking sheet with the dough-lined tart pan in the oven. For a partially baked tart shell, bake until pale golden brown, 25 to 30 minutes. For a fully baked tart shell, bake until golden brown, 30 to 35 minutes. Cool on the baking sheet on a wire rack.
