PureSpelt clementine tart
for 1 baking tin of approx. 11 x 35 cm
Butter or baking paper for the baking tin
75 g of butter, soft
100 g of sugar
1 pinch of salt
2 organic clementines, grated peel
100 g blanched almonds, grated
100 g of PureSpelt half-white or white flour
1 teaspoon of baking powder
0.75 dl of cream
3-4 clementines, peeled whole and cut into slices across the segments
1-2 tablespoons of sugar
Icing sugar for dusting
Stir the butter until peaks are formed. Add the sugar, salt and eggs and continue to stir until the mixture turns a light colour. Mix in the clementine peel. Mix together the grated almonds, flour and baking powder, add to the cream and then briefly stir into the butter mixture to form the dough. Fill the dough into the prepared baking tin, smooth off and lay the clementine slices on top. Sprinkle with icing sugar.
Place the clementine tart into the lower half of an oven pre-heated to 180°C and bake for 30-35 minutes. Remove from the oven and place the tart on a grid to cool. Dust the lukewarm or cold tart with icing sugar and serve.
The tart can be served with whipped cream, a scoop of mandarin sorbet or a scoop of lemon ice cream. Instead of clementines, use mandarins or oranges.
IG Dinkel, Judith Gmür-Stalder