Makes 6 tartlets
- 1 cup whole wheat pastry flour
- 1/2 cup almond meal
- 1/2 tsp salt
- 2 tbsp sugar
- 6 tbsp cold butter, diced
- 1/4 cup (+ 2 tbsp) icy cold water
- Click here for the lemon curd recipe
- optional garnish: berries, powdered sugar, edible flowers
- Sift whole wheat pastry flour, almond meal, salt and sugar into a food processor.
- Gradually add diced cold butter and gently pulse until flour resembles course crumbs. Do not over-pulse.
- Gradually add icy cold water and pulse until dough comes together into a ball.
- Lightly knead dough to form a rectangular disk, cover with a cling-wrap and chill dough to rest for 30 minutes.
- Preheat oven to 350F. I used small tart shells with removable bottoms. Lightly grease tart shells. Set aside.
- Turn dough between two large cling-wraps. Roll the dough out to fit tart shells. Do this quick to avoid melting butter and overworking the dough.
- Remove the top cling-wrap. Lightly flour rolling pin to pick up the rolled dough and gently lay it into a tart shell.
- Gently mold the dough to the shape of the tart pan and trim any excess dough.
- Prick small holes onto tart shell with a fork. Cover/line dough with parchment paper and add dried beans to blind-bake tart shell for 15 minutes.
- Remove tart shell from the oven. Discard parchment with dried beans and return tart shell to bake for another 10 minutes, or until lightly browned.
- Tart shell must be completely cooled before adding the lemon curd filling.
- Fill cooled tart shell with chilled lemon curd and top it with berries, a generous dusting of powdered sugar and/or edible flowers.
When life hands you lemons, what would you make apart from the obvious lemonade? 😉