Heart in Hand Tarts

Ingredients

• 1 cup all-purpose flour 
• 1 cup whole-wheat flour 
• 2 tablespoons crushed flaxseed 
• 2 teaspoons whole flaxseed, optional 
• 1/2 teaspoon salt 
• 7 tablespoons canola oil 
• 6 to 8 tablespoons cold water 
• 1 cup fresh DOLE® Blueberries or DOLE Raspberries 
• 1-1/2 teaspoons honey, divided 
• 1/2 teaspoon milled chia seeds 
• 1 DOLE Banana, peeled and sliced

Directions

1. Preheat oven to 350°F. Line baking sheet with parchment paper, set aside.
2. Stir together flours, flaxseeds and salt. Add oil and 6 tablespoons water. Blend until mixture begins to pull together into dough, adding additional water as needed.
3. Divide dough into two pieces. On a lightly whole-wheat floured surface, roll one piece until 1/8-inch thick. Using a 3-inch heart-shape cookie cutter, press out 8 hearts. Transfer hearts to prepared baking sheet. Gather scrapes and gently work into remaining dough. Roll remaining dough until 1/8- inch thickness and press out another 8 hearts, set aside.
4. Toss berries with 1 teaspoon honey and chia seeds, set aside. Shingle 2 banana slices in the middle of 8 hearts. Top with a spoonful of berries. Arrange a second heart on top and gently press down the center, pushing the edges to meet. With a fork, press the edges together, sealing them. Cut-out heart-shape vents in top crusts and fill the opening with additional berries, reserving the rest.
5. Bake 30 minutes or until crust is crisp and fruit is bubbly. Remove tarts from the oven, spoon remaining berries into the vent and lightly brush the crust with remaining honey. Store in an air-tight container.