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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. Line a 20cm/8” tart or flan dish with parchment or rub the edges with butter and pre-heat the oven.
  2. Put the flour and butter into a large bowl. Use a fork or pastry blender to work them together until the mixture resembles fine breadcrumbs.
  3. Stir in the sugar.
  4. Add the egg yolks and stir well.
  5. Using your hands gather the mix together to form a smooth ball of pastry dough.
  6. Roll out the dough between two pieces of parchment or film, remove the film and transfer it to the prepared dish. If the pastry is very soft simply press it into the dish using your fingers or chill it for half an hour before rolling out.
  7. Cut away any pastry that hangs over the edge of the dish.

Blackcurrant Filling

  1. Put the blackcurrants into a bowl and stir in the sugar.
  2. Tip the blackcurrants into the prepared pastry case.
  3. Bake for 30–35 minutes.


20cm/8” Tart or flan dish, parchment paper and mixing bowl


190°C, Fan 170°C, 375°F, Gas 5

Cooking time

30-35 minutes

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