PureSpelt red currant tart
Preliminary time: approx. 30 minutes
Preparation time: approx. 40 minutes
Baking or cooking time: approx. 35 minutes
for 1 baking tin of approx 30 cm diameter
225 g of PureSpelt white flour
3 tablespoons of pumpkin seeds, finely chopped
1/4 teaspoon of salt
2 tablespoons of sugar
125 g of butter, cold, cut into pieces
3-4 tablespoons of water
Approx. 500 g of red currants, stalks removed
2 dl of milk
1 dl of cream
2 tablespoons of PureSpelt white flour
6 tablespoons of sugar
1 lemon, grated zest
Sprigs of red currants and icing sugar for decoration
For the dough, mix together the flour, chopped pumpkin seeds, salt and sugar. Add the butter and using your hands, mix together to form a fine and crumbly mixture. Add the water and work the mixture to form a smooth dough, do not knead. Wrap the dough in cling film and place in the refrigerator for approx. 30 minutes.
Roll out the dough on a lightly floured surface to form a disc of suitable diameter for the baking tin. Lay the disc into the pre-buttered baking tin and pierce the base several times using a fork.
Distribute the red currants evenly over the pastry base.
For the topping, put all of the ingredients into a bowl and mix well. Pour evenly over the red currants.
Bake for approx. 35 minutes on the lowest shelf of an oven preheated to 200°C.
IG Dinkel, Judith Gmür-Stalder