Unfortunately, statements are still often made recommending spelt and PureSpelt for people suffering from gluten intolerance (coeliac or celiac disease). Spelt and PureSpelt belong to the group of grains that contain gluten and it is thus imperative that they are not eaten by sufferers of coeliac disease.
A crisp tart base topped with fragrant summer berries and a not too sweet quark and mascarpone cream. Who can resist?
Preliminary time: 3-4 hours cooling time
Preparation time: approx. 1 hour
Baking or cooking time: approx. 30 minutes
Makes 1 baking sheet, 28–30 cm in diameter
You need parchment paper or butter for the baking sheet
250 g PureSpelt half-white or white flour
2 pinches salt
150 g butter, in pieces, cold
1 egg yolk
1-2 tbsp cream
300 g strawberries
200 g mascarpone
200 g quark
50 g sugar
1 tbsp lemon juice
4 leaves of gelatin, briefly soaked in water to soften
1-2 a handful of berries, e.g. strawberries, raspberries, currants
flowers cut from the tart dough (see tips)
a little icing sugar
Dough: Mix the flour and salt. Rub in the butter by hand until the mixture resembles fine crumbs. Mix in the sugar. Whisk together the egg yolks and cream, add to the mixture, and combine to form a dough – do not knead. Cover and chill for 30–60 minutes.
Forming: Roll out the pastry on a lightly floured surface or between two sheets of parchment paper to the size of the baking form. Line the parchment-lined baking sheet with the dough, then form a rim and trim off any excess pastry. Prick the pastry base with a fork and chill again.
Blind baking: Line the pastry with another sheet of parchment paper and place a second, slightly smaller baking tray or baking weights on top for blind baking. Bake for 20 minutes on the lowest shelf of an oven preheated to 180 °C (conventional) or 160 °C (convection). Remove the parchment paper and the weights after about 20 minutes and continue baking for an additional 5–10 minutes. Let cool.
Filling: Purée the strawberries. Add the mascarpone, quark, sugar and lemon juice and whisk until smooth. Dissolve the gelatine in a small saucepan over a low heat. Stir 2–3 tbsp of the strawberry mixture into the gelatine, then add the gelatine mixture back into the strawberry mixture, stirring constantly. Pour the filling over the baked tart bottom. Leave to set in the fridge for 3–4 hours or overnight.
Serving: Just before serving, garnish the tart with berries/pastry flowers and dust with icing sugar.
If you like, you can cut out small flowers from the pastry scraps and bake them alongside the tart base for 5–8 minutes (while it is blind baking). Then leave to cool and dust with a little icing sugar before arranging them with the berries on the tart.
The tart keeps in the fridge for 1–2 days.
For a purple berry tart, replace the strawberries with blueberries or blackberries.
The pastry will be crisp and flavourful if you make it with wholemeal UrDinkel flour. You can find extra-fine wholemeal UrDinkel flour at the market, which is milled with a Zentrofan mill. You may need to add a little more cream so that the pastry comes together well.
IG Dinkel, Judith Gmür-Stalder
