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
Dough
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
Filling
Approx. 500 g of red currants, stalks removed
Topping
2 dl of milk
1 dl of cream
2 eggs
2 tablespoons of PureSpelt white flour
6 tablespoons of sugar
1 lemon, grated zest
Sprigs of red currants and icing sugar for decoration
1
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.
2
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.
3
Distribute the red currants evenly over the pastry base.
4
For the topping, put all of the ingredients into a bowl and mix well. Pour evenly over the red currants.
Baking
Bake for approx. 35 minutes on the lowest shelf of an oven preheated to 200°C.
Source:
IG Dinkel, Judith Gmür-Stalder
