CINNAMON GRAHAM PASTRY

This is also from Karen Barker’s SWEET STUFF and as she actually used whole wheat flour and not too much sugar, I made it as is! To be used for rustic pies or tarts of all sizes. This makes enough for one large tart.

1 cup flour
½ cup whole wheat flour
3 tablespoons sugar
¼ teaspoon salt
¾ teaspoon cinnamon
12 tablespoons butter, chilled and cut into pieces
1 ½ tablespoons ice cold water

Combine the flours, sugar, salt and cinnamon in a food processor with the steel blade. Pulse to blend. Add the butter and pulse in, until the mixture resembles a coarse meal. Add the water and pulse briefly to blend. The dough should come together when you pinch it, but don’t over process.

Remove the dough from the processor and gather into a flat round (I had to knead a little bit here to get it to be a nice ball and not flaking apart.) Wrap in plastic and chill for a few hours or overnight. Allow to sit at room temperature for about 5 minutes before rolling out (this is where you get your good upper body workout!).