PureSpelt cream tart with pre-ferment
for 2 tarts
Butter for greasing the baking tins (24-26 cm diameter)
1.7 dl of water
130 g of PureSpelt half-white flour
300 g of PureSpelt half-white or white flour
1/2 teaspoon of salt
2 tablespoons of sugar
50 g of butter, cut into pieces
20 g of yeast, crumbled
Approx. 2 dl of milk
200 g of double cream
1 egg yolk
75 g of sugar
A little sugar for sprinkling
Icing sugar for dusting
Pre-ferment: Boil the water and while it is still boiling hot, stir it into the flour. Continue stirring until the mixture is smooth and compact. Allow the pre-ferment to cool. Cover and leave in the refrigerator over night.
Leavened dough: Mix together the flour, salt and sugar. Add the butter, yeast, milk and the pre-ferment, briefly knead to form a smooth dough. Cover and allow to stand until it has doubled in volume. Punch down the dough and again leave it to rise.
Divide the dough into two equal parts, roll out each part to form a circle and lay in the buttered baking tins. Cover and again leave to rise for a further 30-40 minutes.
Filling: Stir together the double cream, egg yolk and sugar. Using your fingers press dips into the risen dough, pour over the filling and sprinkle with sugar.
Bake for 30-35 minutes in an oven preheated to 200°C until it is light brown. Allow to cool, dust with icing sugar according to taste and serve while still fresh.
IG Dinkel, Judith Gmür-Stalder