1 2/3 c Whole-wheat pastry or
Unbleached white flour
2 tb Date sugar
4 tb Chilled unsalted butter
1 Egg white
1 tb Apple cider vinegar
4 tb Ice water
Grated rind of 1 small
Lemon
Juice of 2 medium lemons
1/2 c Light honey or to taste
2 Eggs
1. Preheat oven to 450 degrees F. In a large mixing bowl, combine flour and
date sugar. Make a well in center of dry ingredients and grate in butter or
stir in oil. With fingers or a pastry mixer, combine butter and flour
mixture until it is the texture of cornmeal. Do not overmix. Add egg white,
vinegar, and enough of the ice water to form a ball of dough. Wrap in
plastic wrap and refrigerate for 10 minutes.
2. In a blender or food processor, combine lemon rind, juice, honey, and
eggs, and puree until smooth.
3. Lightly flour a counter or breadboard. Roll ball of dough into a 14-inch
circle and press into a 9-inch tart pan (preferably one with fluted edges).
Pour in lemon filling. Bake for 10 minutes, then lower heat to 350 degrees
F and bake until firm and lightly browned (about 30 more minutes).
Makes 1 nine-inch tart.
Yields
8 Servings