White Spelt Rhubarb Tart

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 butter
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

190°C, Fan 170°C, 375°F, Gas 5

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 or insert a baking liner
3. Put the flour into a mixing bowl.
4. Chop the butter into cubes and add them to the bowl.
5. Using a fork or pastry blender, work the butter cubes and flour together until the mixture resembles fine breadcrumbs.
6. Stir in the sugar.
7. Add the egg yolks and stir to combine.
8. Using your hands gather the mix together to form a smooth ball of pastry dough.
9. Dust the work surface with flour, put the dough in the middle and sprinkle it with flour.
10. 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.
11. Cut away any pastry that hangs over the edge of the dish.

Blind Baking

1. Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
2. Scatter ceramic baking beans (or rice or flour) over the parchment paper, 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 paper 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.