Blackcurrant Tart with Sweet Spelt Pastry

Makes 1 tart

This attractive tart is an ideal dessert to make when there is an abundance of fresh blackcurrants. It is also delicious made with any mixture of black, red and white currants. Serve warm or chilled, or freeze for another day.

Free from Soya, Nuts


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Sweet Spelt Pastry

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 23cm/9” tart or flan dish.
  3. Put the flour and butter into a large bowl and using a fork or pastry blender, work them together until the mixture resembles fine breadcrumbs.
  4. Stir in the sugar.
  5. Add the egg yolks and stir well.
  6. Using your hands gather the mix together to form a smooth ball of pastry dough.
  7. Dust the work surface with flour, put the dough in the middle and sprinkle it with more flour.
  8. 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.
  9. Cut away any pastry that hangs over the edge of the dish.

Blind Baking

  1. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  2. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
  3. Bake for 10 minutes then remove from the oven, carefully lift the parchment and contents off the pastry and return it to the oven and cook for a further 4-5 minutes without browning too much.

Blackcurrant Filling

  1. Put the blackcurrants into a bowl add the tapioca and stir to combine.
  2. Put the sugar and water into a saucepan over a medium heat.
  3. Shake the pan occasionally as the sugar starts to melt.
  4. As soon as a syrup forms remove the pan from the heat.
  5. Add the blackcurrants into the saucepan and stir until everything is combined.
  6. Tip the blackcurrants into the pastry case.
  7. Bake for 25-30 minutes.


23cm/9” tart or flan dish, mixing bowl, saucepan, pastry blender and parchment for blind baking.


190°C, Fan 170°C, 375°F, Gas 5

Cooking time

25-30 minutes

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