Pasta Frolla ,Sweet Tart Crust

Whole wheat or gluten-free one 10-inch tart shell

2 ⅓ cup whole wheat pastry flour or gluten-free pastry flour

¼ cup coconut, or cane sugar

½ teaspoon sea salt

½ teaspoon baking powder

1 tablespoon lemon juice plus zest of one lemon

11 tablespoons cold unsalted butter, cut into small cubes

1 large egg

1 large egg yolk

1 teaspoon vanilla extract (for fruit tarts)

¼ cup sour cream or yogurt

In a food processor, pulse together the dry ingredients and lemon zest. Add the cubed cold butter and pulse until it has a sandy texture and there are no butter pieces visable. Whisk together the wet ingredients and add to the food processor. Pulse three or four times or until the dough comes together. Remove the dough from the processor and work to even out any dry or wet spots. Flatten into a disk, wrap and chill until firm, about 1 hour, before rolling out. You can also freeze the dough well wrapped, for up to 2 months.