White Spelt Rhubarb Tart
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About this recipe:
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.
20cm/8” round tart dish or loose bottom cake tin, parchment paper and 2 x mixing bowls
SWEET SPELT PASTRY
150g Doves Farm Organic White Spelt Flour
75g caster sugar
3 egg yolks
butter, for dish
flour, for dusting
3 tbsp demerara sugar
2 tsp tapioca flour
1 orange, grated rind
190°C, Fan 170°C, 375°F, Gas 5
Sweet Spelt Pastry
- Pre-heat the oven.
- Rub some butter around the inside of a 20cm/8” round tart dish or a loose bottom cake tin or insert a baking liner
- Put the flour into a mixing bowl.
- Chop the butter into cubes and add them to the bowl.
- Using a fork or pastry blender, work the butter cubes and flour together until the mixture resembles fine breadcrumbs.
- Stir in the sugar.
- Add the egg yolks and stir to combine.
- Using your hands gather the mix together to form a smooth ball of pastry dough.
- Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
- 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.
- Cut away any pastry that hangs over the edge of the dish.
- Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
- Scatter ceramic baking beans (or rice or flour) over the parchment paper, spreading them all over the inside of the dish.
- Bake for 10-12 minutes.
- Remove from the oven and carefully lift the parchment paper and contents off the pastry.
- Return the dish to the oven and cook for a further 4-5 minutes without allowing the pastry to brown too much.
- Wash and cut the rhubarb stalks evenly into 15mm/½” lengths.
- Put the rhubarb into a bowl, add the demerara sugar and tapioca flour.
- Finely grate the orange into the bowl and mix together well.
- Arrange the rhubarb standing on end on the pastry base.
- Bake for 30-35 minutes.