2 cups whole wheat flour (260 g), plus more for dusting
2 tablespoons coconut sugar
1 teaspoon salt
½ cup butter (115 g), cold, cubed
7 tablespoons ice water
Berry Jam Filling
1 cup strawberry (150 g), diced
1 cup blueberry (100 g)
2 tablespoons coconut sugar
1 egg, beaten
Glaze (Optional)
1 cup powdered sugar (120 g)
½ teaspoon vanilla extract
1 teaspoon milk, of choice
Nutrition Info
Calories 558
Fat 21g
Carbs 88g
Fiber 7g
Sugar 45g
Protein 9g
How to Make It
1. Step
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. Step
Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
3. Step
Pour the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
4. Step
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. Step
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. Step
Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
7. Step
Roll out the dough on a floured surface to about ¼- to ½-inch (6 mm to 13 mm) thick.
8. Step
Using a pizza cutter and a ruler, cut out 10 even rectangles, each about 3x4½ inches (7x12 cm) . You may need to re-roll any excess dough to get all 10 rectangles.
9. Step
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. Step
Top with the remaining rectangles and gently press down the edges with a fork to seal the pastries.
11. Step
Use a pastry brush to gently brush the tops of each pastry with egg wash.
12. Step
Bake for 15-20 minutes, or until golden brown. Let cool completely.
13. Step
If desired, make the glaze by whisking together the powdered sugar, vanilla, and milk in a medium bowl until a thick glaze forms.
14. Step
Use a spoon or rubber spatula to spread the glaze over the pastry tarts.
15. Step
Serve immediately or store in the fridge for up to 3 days.
