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Whole Wheat Pastry Tarts

Whole Wheat Pastry Tarts

Whole Wheat Pastry Tarts A post shared by Swapna Madhuker Recipes ( on Aug 20, 2018 at 11:21pm PDT Free Download WordPress ThemesDownload Nulled WordPress ThemesFree Download WordPress ThemesDownload WordPress Themesonline free coursedownload lenevo firmwarePremium WordPress Themes Download Print Recipe
Serves: 5
Nutrition facts: calories fat
Rating: 5.0/5
( 1 voted )


  • 2 cups

     whole wheat flour, plus more for dusting(260 g)

  • 2 tablespoons

     coconut sugar (coconut pwdr +sugar pwdr)

  • 1 teaspoon


  • ½ cup

     butter, cold, cubed(115 g)

  • 7 tablespoons

     ice water

BERRY JAM FILLING / Any Filling of your choice

  • 1 cup

     strawberry, diced(150 g)

  • 1 cup

     blueberry (100 g)

  • 2 tablespoons

     coconut sugar

  • 1 egg, beaten


  • 1 cup

     powdered sugar(120 g)

  • ½ teaspoon

     vanilla extract

  • 1 teaspoon

     milk, of choice


  1. In a large bowl, combine the whole wheat flour, coconut sugar, and salt. Add the butter and use a pastry cutter to work it into the flour mixture, until the butter becomes about the size of peas. Work quickly to keep the dough cold.
  2. Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
  3. Pour the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
  4. Meanwhile, make the jam: Add the strawberries, blueberries, and coconut sugar to a small pot over low heat. Simmer for about 5 minutes, then mash the blueberries with a fork.
  5. Let simmer for another 5-10 minutes, until mixture starts to thicken to a jam-like consistency. Remove from the heat and let cool.
  6. Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
  7. Roll out the dough on a floured surface to about ¼- to ½-inch (6 mm to 13 mm) thick.
  8. Using a pizza cutter and a ruler, cut out 10 even rectangles, each about 3×4½ inches (7×12 cm) . You may need to re-roll any excess dough to get all 10 rectangles.
  9. Place 5 of the rectangles on the prepared baking sheet and fill with a heaping tablespoon of the jam. Spread evenly in the center of the rectangles, stopping about 1 inch (2 cm) from the edges, to prevent leakage.
  10. Top with the remaining rectangles and gently press down the edges with a fork to seal the pastries.
  11. Use a pastry brush to gently brush the tops of each pastry with egg wash.
  12. Bake for 15-20 minutes, or until golden brown. Let cool completely.
  13. If desired, make the glaze by whisking together the powdered sugar, vanilla, and milk in a medium bowl until a thick glaze forms.
  14. Use a spoon or rubber spatula to spread the glaze over the pastry tarts.
  15. Serve immediately or store in the fridge for up to 3 days.
  16. Enjoy!

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