Homemade Whole Wheat Pastry Tarts Recipe By Tasty

WHOLE WHEAT ROLLS

Steps:

• In a large bowl, combine the whole wheat flour, sugar, yeast and salt; set aside. In a large saucepan, heat milk, water and butter to 120°-130° add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; shape into 12 balls. Place in a greased 9-in. square baking pan. Cover and let rise until doubled, about 1 hour. , Meanwhile, preheat oven 400°. If desired, brush tops of rolls with oil. Bake until golden brown, 15-20 minutes. Cover loosely with foil if top browns too quickly. Remove from pan to a wire rack to cool.

HOMEMADE "POP TARTS" RECIPE BY TASTY

Steps:

• Cut puff pastry along fold lines and then in half, making 6 rectangular pieces.
• Coat edges of one section of pastry with egg wash (egg and milk whisked).
• Place desired amount of filling (we used equal parts of each jam) in the center and spread, leaving room on the edges.
• Then place a second piece of puff pastry on top, Push the edges of the two pastry pieces together with your fingers and then press with a fork to seal.
• Bake on wax paper at 190°C (375°F) for 20-30 minutes or until golden brown and puffy.
• For icing, mix all ingredients together. Add additional milk or sugar to achieve desired consistency. Apply to slightly cooked pastries.
• Enjoy!

THE BEST WHOLE WHEAT PIE CRUST

Steps:

• In the bowl of a food processor, pulse flour and salt. And cubed butter.
• Pulse a few times until pea-sized pieces form.
• Slowly add 1 tbsp of water at a time, stopping when you fill up your spoon with water.
• Pulse and continue to add water until a ball has just formed with the dough.
• Turn out the dough onto a lightly floured surface. Cut the ball of dough in half.
• Roll out dough on top of plastic wrap, one ball at a time, to form the crust. Turn out dough into your pie pan and shape the edges by pushing your thumb of one hand into the thumb and pointer finger of your other hand on opposite edges of the dough and work all the way around.
• Continue with your pie recipe as instructed.
• You'll get a top and a bottom crust. You can freeze one if your recipe only calls for a bottom crust.

WHOLE WHEAT TART CRUST

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place margarine in a stainless steel mixing bowl. Mix using an electric mixer fitted with a paddle attachment on low speed until slightly soft. Pour in flour and salt; continue to mix at low speed to combine. Pour in ice water gradually until a dough forms.
• Divide dough in half. Wrap one portion of dough in plastic and refrigerate for later use. Roll out the other portion of dough on a lightly floured surface with a lightly floured rolling pin. Mold into a 9-inch tart pan. Prick dough base evenly with a fork.
• Bake in the preheated oven until crust is lightly browned, 10 to 15 minutes.

HOMEMADE WHOLE WHEAT PASTRY TARTS RECIPE BY TASTY

Steps:

• 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.
• Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
• Pour the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
• 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.
• Let simmer for another 5-10 minutes, until mixture starts to thicken to a jam-like consistency. Remove from the heat and let cool.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Roll out the dough on a floured surface to about ¼- to ½-inch (6 mm to 13 mm) thick.
• 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.
• 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.
• Top with the remaining rectangles and gently press down the edges with a fork to seal the pastries.
• Use a pastry brush to gently brush the tops of each pastry with egg wash.
• Bake for 15-20 minutes, or until golden brown. Let cool completely.
• If desired, make the glaze by whisking together the powdered sugar, vanilla, and milk in a medium bowl until a thick glaze forms.
• Use a spoon or rubber spatula to spread the glaze over the pastry tarts.
• Serve immediately or store in the fridge for up to 3 days.
• Enjoy!

HOMEMADE WHOLE WHEAT PASTRY TARTS RECIPE BY TASTY

Steps:

• 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.
• Add the ice water 1 tablespoon at a time and mix thoroughly until dough becomes crumbly and just hydrated enough to hold together.
• Pour the mixture onto a floured surface and form the dough into a disc with your hands. Cover and chill for 30 minutes.
• 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.
• Let simmer for another 5-10 minutes, until mixture starts to thicken to a jam-like consistency. Remove from the heat and let cool.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Roll out the dough on a floured surface to about ¼- to ½-inch (6 mm to 13 mm) thick.
• 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.
• 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.
• Top with the remaining rectangles and gently press down the edges with a fork to seal the pastries.
• Use a pastry brush to gently brush the tops of each pastry with egg wash.
• Bake for 15-20 minutes, or until golden brown. Let cool completely.
• If desired, make the glaze by whisking together the powdered sugar, vanilla, and milk in a medium bowl until a thick glaze forms.
• Use a spoon or rubber spatula to spread the glaze over the pastry tarts.
• Serve immediately or store in the fridge for up to 3 days.
• Enjoy!