Whole Wheat Tart

Name: Whole Wheat Tart
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10
Ingredients: Whole grain flour 3 &frac13; cups; Type 00 flour 3.5 oz; Butter 7 oz; Brown sugar ¾ cup; Eggs (approximately 2) 3.9 oz; Fine salt 1 pinch; Cinnamon powder 1 pinch; Peach jam 1 cup; Brown sugar 2 tbsp

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468

Calories per serving

Vegetarian

Energy Kcal 468
Carbohydrates g 67.6
of which sugars g 33.2
Protein g 7.6
Fats g 18.6
of which saturated fat g 10.35
Fiber g 4.8
Cholesterol mg 91
Sodium mg 144

Difficulty: Average
Prep time: 20 min
Cook time: 40 min
Serving: 10
Cost: Low
Note plus the resting time for the shortcrust (30 min.)

PRESENTATION

The whole wheat crostata is a much-loved treat across Southern Italy. It is perfect, you know, for when you're craving something wholesome yet seriously satisfying. Plus, combining whole wheat with '00' flour gives this whole wheat tart a fragrant and nutty crust. Feels cozy, right? And a bit special. Across the region, folks are always experimenting with fillings—everything from sweet strawberry jam, like in the famous crostata speziata, to apple compotes or even pastry cream, which, by the way, is in the Amalfi crostata.

Now, this hearty whole wheat pie crust—honestly—each bite has a more rustic flavor compared to your typical desserts. Which is great. So, this whole wheat crostata is ideal for breakfast, especially if you want something not too sugary but still moist and fulfilling. In Campania or Calabria, you often see a whole wheat galette just sitting there on the kitchen table, waiting for someone to slice off a piece for a quick snack. Pretty much.

People really appreciate how this whole wheat dessert combines such tender textures, allowing the fruit or jam to really shine. Local peach jam or red fruit marmalades pair super well with the hearty, golden crust. Thing is, because it’s lighter than a rich cake, it’s popular among those who love whole grain baking or want healthier dessert options that still taste awesome.

Some recipes even add a hint of spice—nods to the traditional spiced crostatas around here. Regardless of the filling, the mix of a crispy edge and soft center makes this tart easy to love. Seriously good. It’s the kind of dish that just screams home—simple, genuine, and always ready to share with family and friends. Whether it's for breakfast, a snack, or a tasty dessert, the whole wheat crostata really showcases the enduring appeal of Italian baking. Its versatility and authentic flavors make it a favorite across Southern Italy, cherished for turning simple ingredients into something truly special.

INGREDIENTS

468

Calories per serving

Ingredients (for a 12-inch pan): Whole grain flour 3 ⅓ cups (400 g); Type 00 flour 3.5 oz (100 g); Butter 7 oz (200 g); Brown sugar ¾ cup (150 g); Eggs 3.9 oz (110 g) - (approximately 2); Fine salt 1 pinch; Cinnamon powder 1 pinch

for filling and decorating: Peach jam 1 cup (250 g); Brown sugar 2 tbsp (25 g)

Preparation

How to prepare Whole Wheat Tart

To prepare the whole wheat tart, first cut the cold butter into cubes. Place it in the bowl of a planetary mixer fitted with a paddle, add the sugar 1 and salt 2. Work the mixture until you get a cream. Then add the eggs 3,

the cinnamon 4 and work until fully absorbed. Meanwhile, mix the whole wheat flour and all-purpose flour in a bowl, then reduce the speed of the mixer and also add the flours 5. Let them absorb as well 6.

When you have obtained a homogeneous mixture, transfer it onto a work surface 7 and work briefly, just enough to compact the pastry and obtain a dough 8. Wrap in plastic wrap 9 and let it rest in the refrigerator for at least 30 minutes.

At this point, take the shortcrust pastry, divide it in half and roll it out on a lightly floured surface 10. You should obtain a disc about 1/4 inch thick 11. Transfer it to a 12-inch pan (no need to grease it). Shape the pastry with your hands to adhere well to the pan, then use a rolling pin to press the surface to remove excess pastry 12 and mix it with the reserved pastry, kneading briefly. If it's very hot, you can store the pastry in the refrigerator.

Once you have trimmed the edge well 13, pour the jam inside and spread it with the back of a spoon to cover the entire surface 14. Take the pastry and roll it out to obtain another disc about 1/4 inch thick. For ease, you can roll it out on a parchment paper sheet.

This way it will be easier to lift the disc and place it over the tart. Trim the excess pastry with a small knife 17 and use your fingers to seal the edges. Prick the surface of the tart with a fork 18

and sprinkle the surface with brown sugar 19 20. Bake in a preheated static oven at 350°F on the middle rack for 40 minutes. When it's golden, remove the tart from the oven 21 and let it cool completely before removing from the pan and serving.

Storage

You can store the whole wheat tart for 3 days at room temperature under a glass dome.

Advice

Replace the peach jam with your favorite or seasonal one, homemade is definitely the best!

You can also flavor the pastry with lemon or orange zest!

Suggestions and curiosities

• How can you easily remove the tart from the pan?

You can flip it without problems once it's cold, or you can opt to line the pan with parchment paper: this will make everything easier!

• How can you replace cinnamon?

You can opt for cloves, nutmeg, cardamom... or orange or lemon zest as an alternative!

• What if you use granulated sugar?

Raw brown sugar helps to achieve a more rustic taste, but you can equally use granulated sugar in the same amounts.

• How can you proceed without a planetary mixer?

The whole wheat shortcrust pastry can be made by hand, quickly kneading the ingredients to avoid overheating the butter.

• How do I store the other half of the pastry for the top while filling the base?

You can keep it covered with plastic wrap on the workbench, but if it's too hot, we recommend storing it in the fridge until ready to use.

For the translation of some texts, artificial intelligence tools may have been used.