TOAST Magazine

Spelt Fruit Tart

FOOD & DRINK

This recipe is from Sanda Vuckovic Pagaimo author of Little Upside Down Cake. Born in the former Yugoslavia, Sanda had a childhood filled with cooking - the smell of fresh bread, vanilla, pies, jams and grape juice. She now lives in Portugal but her kitchen transports her home. She regularly bakes these beautiful tarts for her family. The recipe is enough for roughly eight tarts, depending on the size you prefer.

Spelt Dough

300g spelt flour (or wheat flour)

2tbs coconut sugar (or cane sugar)

1ts salt

175g soy margarine (or butter), chilled and cut into cubes

3-4tbs cold water

Filling

90g coconut sugar (or cane sugar)

3tbs spelt flour (or wheat flour)

1ts cinnamon, grounded

1ts ginger, grounded

1/2ts cardamom, grounded

1/4ts salt

1kg fruits (I used apples and plums)

Preheat the oven to 180ºC.

Mix the flour, sugar, margarine and salt until you get fine crumbs. Slowly add water until you get a fine dough. Wrap with plastic foil and leave for min 30min in the fridge.

In a separate bowl mix flour, sugar, spices and salt. Slowly add the dry ingredients to the fruits.

Transfer the dough to a lightly floured surface and roll with a rolling pin until 3mm thick. Cut circles with pastry cutters, size to fit into small forms.

Line the tarts with the dough but do not trim the edges yet.

Stir fruit mixture into the tarts shells. Trim the excess dough. Roll the excess dough with a rolling pin until 3mm thick and cut the dough into even strips (1cm). Make lattice from stripes. Brush with egg.

Bake in the hot oven for 45 min. Remove from the oven and leave to cool.

Images by Sanda Vuckovic Pagaimo.

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