Ingredients:

  • 1.5 cups (180g) whole wheat pastry flour
  • 0.5 cup (115g) cold unsalted butter, cubed
  • 0.25 cup (60ml) ice water
  • 0.25 tsp (1.5g) fine sea salt
  • 1 tbsp (12g) granulated coconut sugar
  • 0.5 cup (125g) reduced-sugar cherry jam or preserves
  • 0.5 cup (60g) powdered monk fruit sweetener
  • 1 tbsp (15ml) unsweetened almond milk
  • 0.5 tsp (2.5ml) pure vanilla extract

Instructions:

  1. Mix the whole wheat pastry flour, salt, and coconut sugar in a bowl. Cut in the cold cubed butter using a pastry cutter or fingers until the mixture looks like coarse crumbs.
  2. Stir in ice water gradually. Stop as soon as the dough just comes together. Note: Overworking the dough makes the crust tough.
  3. Shape the dough into a disk, wrap in plastic, and let it rest in the fridge for 15 minutes.
  4. Roll the dough on a floured surface to 1/4 inch (6mm) thickness. Cut out 16 tree shapes.
  5. Place 8 trees on a parchment lined sheet. Spoon 1 tsp (5ml) of cherry jam into the center of each, leaving a clear border around the edges.
  6. Top each base with a second tree. Press the edges firmly with a fork to seal the jam inside.
  7. Place the assembled tarts in the freezer for 15 minutes.
  8. Bake at 375°F (190°C) for 10–12 minutes until the edges are golden brown.
  9. Cool the tarts completely on a wire rack. Note: Piping glaze on warm pastry will cause it to melt and run.
  10. Whisk powdered monk fruit sweetener, almond milk, and vanilla until smooth. Pipe small ornaments and snow patterns across the cooled Christmas Tree Tarts.