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Macrobiotic Tart Crust

Macrobiotic Tart Crust

You can quickly and easily make a crispy macrobiotic tart crust without butter using a food processor. I used it to make a simple apple tart this time.

Ingredients: 18-cm tart pan

Whole wheat flour (super fine)
50 ga
Cake flour (preferably unbleached)
50 g
Katakuriko
20 g
Natural salt
a pinch
Sugar beet, brown sugar, etc.
2-3 tablespoons
Vegetable oil (preferably a nut variety)
50 ml

Steps

1. Combine the dry ingredients in a food processor, pour in the oil around the edges, and pulse at a low speed until evenly mixed.
2. Pour the dry mixture into a tart pan, spread it out evenly while packing it in with your fingers, then poke holes into it with a fork.
3. For a cold tart, blind bake for 15-20 minutes at 180℃, then add the filling, and bake at 180℃ for 10 minutes.
4. Example: Lightly sprinkle sliced apples in beet sugar and cinnamon powder, drizzle 1 tablespoon almond oil on top, then bake at 180℃ for 30 minutes.
5. Feel free to use this tart crust for various other tarts as well!

Story Behind this Recipe

I made a macrobiotic tart in a simple way.