PureSpelt berry tart
for 1 square baking dish approx. 24 x 24 cm or cake tin of 28-30 cm diameter
Pastry
250 g of PureSpelt half-white flour
50 g of blanched and ground almonds
¼ teaspoon of salt
125 g of butter, cold, cut into pieces
Approx. 1 dl of water
Filling
4 tablespoons of blanched and ground almonds
Approx. 600 g of berries, mixed according to taste
Glazing
3 dl of milk
2 tablespoons of PureSpelt half-white flour
3 tablespoons of almond paste
3 eggs
6 tablespoons of sugar
1 teaspoon of lemon juice
Icing sugar for dusting, according to taste
1
Pastry: Mix together the flour, almonds and salt. Add the butter and using your hands rub it until it is fine and crumbly. Add the water and fold together to form a smooth dough, do not knead. Roll out on a flat surface sprinkled lightly with flour and lay it in a baking dish or cake tin lined with baking paper. Place in the refrigerator for 30-60 minutes.
2
Filling: Prick the pastry base using a fork. Distribute first the almonds and then the berries evenly over the pastry base.
3
Glazing: Stir or mix together all the ingredients, pour over the berries.
Baking
Bake for 35-40 minutes on the bottom shelf of an oven preheated to 200°C. Dust using icing sugar.
Suggestions
Serve with fluffy whipped cream according to taste. Almond paste is available from chemist shops with a health food department or from health food stores. It can also be used to enhance the taste of muesli, soups, sauces and drinks.
Source:
IG Dinkel, Judith Gmür-Stalder
