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Spelt Rhubarb Tart

Makes 1 tart

The pale pink and green stalks of rhubarb are a beacon of spring time foods and can be made into many delicious desserts such as this tart or rhubarb crumble. The fruit can yield a lot of juice during cooking so the pastry is blind baked before adding the wedges of rhubarb. Rhubarb tart is traditionally served with custard or cream.

Free from Soya, Nuts
Vegetarian

Ingredients

Change Quantities:
  • SWEET SPELT PASTRY
  • 150g Doves Farm Organic White Spelt Flour
  • 75g butter, softened
  • 75g caster sugar
  • 3 egg yolks
  • butter, for dish
  • flour, for dusting
  • RHUBARB FILLING
  • 400g rhubarb
  • 3 tbsp Demerara sugar
  • 2 tsp tapioca flour
  • 1 orange, grated rind

Sweet Spelt Pastry

  1. Pre-heat the oven.
  2. Rub some butter around the inside of a 20cm/8” round tart dish or a loose bottom cake tin.
  3. Put the flour and butter into a large bowl and use a fork or pastry blender to work them together until the mixture resembles fine breadcrumbs.
  4. Stir in the sugar.
  5. Add the egg yolks and stir to combine.
  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 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 inside of the dish.
  3. Bake for 10-12 minutes.
  4. Remove from the oven and carefully lift the parchment and contents off the pastry.
  5. Return the dish to the oven and cook for a further 4-5 minutes without allowing the pastry to brown too much.

Rhubarb Filling

  1. Wash and cut the rhubarb stalks evenly into 15mm/½” lengths.
  2. Put the rhubarb into a bowl, add the Demerara sugar and tapioca flour.
  3. Finely grate the orange into the bowl and mix together well.
  4. Arrange the rhubarb standing on end on the pastry base.
  5. Bake for 30-35 minutes.

Equipment

20cm/8” loose bottom cake or tart dish, parchment paper, 2 cups of ceramic baking beans, rice or flour for blind baking and mixing bowl

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

30-35 minutes

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Ingredients

Change Quantities:
  • SWEET SPELT PASTRY
  • 150g Doves Farm Organic White Spelt Flour
  • 75g butter, softened
  • 75g caster sugar
  • 3 egg yolks
  • butter, for dish
  • flour, for dusting
  • RHUBARB FILLING
  • 400g rhubarb
  • 3 tbsp Demerara sugar
  • 2 tsp tapioca flour
  • 1 orange, grated rind

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