Ingredients

1 2/3 cups whole-wheat pastry or , unbleached white flour , 2 tablespoons date sugar , 4 tablespoons chilled unsalted butter , 1 egg white , 1 tablespoon apple cider vinegar , 4 tablespoons ice water , grated rind of 1 small lemon , juice of 2 medium lemons , 1/2 cup light honey or to taste , 2 eggs

Method

1. Preheat oven to 450 degrees F. In a large mixing bowl, combine flour and date sugar. Make a well in center of dry ingredients and grate in butter or stir in oil. With fingers or a pastry mixer, combine butter and flour mixture until it is the texture of cornmeal. Do not overmix. Add egg white, vinegar, and enough of the ice water to form a ball of dough. Wrap in plastic wrap and refrigerate for 10 minutes. , 2. In a blender or food processor, combine lemon rind, juice, honey, and eggs, and puree until smooth. , 3. Lightly flour a counter or breadboard. Roll ball of dough into a 14-inch circle and press into a 9-inch tart pan (preferably one with fluted edges). Pour in lemon filling. Bake for 10 minutes, then lower heat to 350 degrees F and bake until firm and lightly browned (about 30 more minutes). , Makes 1 nine-inch tart.