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Wholemeal Spelt, Pine Nut and Honey Tart

Makes 1 tart

The distinctive flavours of spelt, pine nut and honey combine and intensify in this delicious tart which we nickname Aphrodite’s Flan.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • WHOLEMEAL SPELT PASTRY
  • 50g butter
  • 100g Doves Farm Organic Wholemeal Spelt Flour
  • 3-4 tbsp orange juice
  • oil, for dish
  • flour, for dusting
  • PINE NUT AND HONEY FILLING
  • 1 egg
  • 175g runny honey
  • 3 tbsp orange juice
  • 125g pine nuts

Wholemeal Spelt Pastry

  1. Pre-heat the oven.
  2. Rub a little butter around the inside of a 20cm/8” round dish or tin.
  3. Chop the butter into small cubes.
  4. Put the flour and butter cubes into a mixing bowl.
  5. Using a pastry blender or fork, work the butter cubes into the flour until it resembles breadcrumbs.
  6. Stir in enough of the orange juice to bring the pastry together into a soft dough.
  7. Using your hands gather the mix together to form a smooth ball of pastry dough.
  8. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
  9. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish, OR simply press it into the baking dish using your fingers.
  10. Cut away any pastry that hangs over the edge of your dish.

Pine Nut and Honey Filling

  1. Break the egg into a mixing bowl and whisk well.
  2. Continue whisking, adding the honey and orange juice.
  3. Stir in the pine nuts.
  4. Pour the mixture into the pastry lined dish, spreading it out.
  5. Bake for 35-40 minutes.

Equipment

20cm/8” round dish or tin, 2 x mixing bowls and pastry blender

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35-40 minutes

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Ingredients

Change Quantities:
  • WHOLEMEAL SPELT PASTRY
  • 50g butter
  • 100g Doves Farm Organic Wholemeal Spelt Flour
  • 3-4 tbsp orange juice
  • oil, for dish
  • flour, for dusting
  • PINE NUT AND HONEY FILLING
  • 1 egg
  • 175g runny honey
  • 3 tbsp orange juice
  • 125g pine nuts

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