Apple Blueberry Crumble Tarts, Whole Wheat Crust

Steps

1. Make the crust: whisk the whole wheat flour, half of the all-purpose flour (keep the other half for the crumble), the salt and a quarter of the granulated sugar (keep the remaining three-quarters for the filling) in a bowl.
2. Rub in two-thirds of the cold butter (keep the remaining third for the crumble) until pea-sized pieces remain, then sprinkle in the ice water and toss until the dough just holds together.
3. Divide the dough in half, flatten each into a disk, wrap and chill for 1 hour.
4. Meanwhile make the crumble: mix the oats, brown sugar, pecans and the remaining half of the all-purpose flour, then rub in the remaining third of the butter until clumpy. Chill until needed.
5. Preheat the oven to 375°F (190°C) with a rack in the lower third.
6. Roll each dough disk into a 12-inch round, fit into two 9-inch tart or pie pans, trim the edges and chill 15 minutes.
7. Make the filling: in a large bowl toss the apple, blueberries, lemon juice, lemon zest, cornstarch, cinnamon and the remaining three-quarters of the granulated sugar.
8. Divide the filling evenly between the two crusts, then scatter half of the crumble over each.
9. Set the pans on a baking sheet and bake 50 to 60 minutes, until the crumble is deep golden, the crust is browned and the juices bubble thickly at the edges; tent with foil if the top browns too fast.
10. Cool the tarts on a rack at least 2 hours so the filling sets, then cut each into 6 slices.