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.
It's finally plum season! This classic tart tastes like it came straight from the bakery!
Baking or cooking time: approx. 60 minutes at 200 °C convention
makes one tart, 28 cm in diameter
250 g PureSpelt half-white flour
125 g butter, cold
50 g water, cold
4 g salt
20 g sugar
2 tbsp ground almonds or hazelnuts
1 tsp cinnamon
1 kg plums, pitted and halved
2 eggs
25 g PureSpelt half-white flour
40 g sugar
1 vanilla bean, scraped
150 g whipping cream
100 g milk
2-3 tbsp apricot jam
a bit of water
some icing sugar
1. Put the PureSpelt flour and butter in a food processor
2. Mix together the cold water with salt and sugar until they are dissolved.
3. Add the liquid to the flour and mix briefly until you have a smooth dough. Do not knead the dough too much.
4. In the meantime, wash, halve and pit the plums.
5. On a lightly floured surface, roll the dough into a circle.
6. Place in a lightly greased Ø 28 cm round baking form.
7. Press the dough lightly into the form and gently pull up the sides.
8. Cut away any remaining dough with a knife
9. Poke the bottom all over with a fork.
10. Mix together the ground nuts with the cinnamon.
11. Spead equally over the tart bottom. This helps to absorb the liquids so the base stays crispy.
12. Place the plums tightly around the tart. The closer they are together, the nicer the tart looks after baking.
13. Whisk together the egg, flour, sugar and vanilla.
14. Whisk in the whipping cream and milk.
15. Pour equally over the tart.
16. Bake the tart in the bottom of an oven heated to 200 °C convention, for about 60 Min.
17. Let the tart cool completely. Only then will the custard be set enough to cut cleanly.
18. In a small pot, heat the apricot jam with a bit of water.
19. Brush the warm jam over the tart.
20. This way the tart will have a lovely shine--just like at the bakery!
21. Finally, you can dust with icing sugar, if desired.
IG Dinkel, Marcel Paa
