Spelt and Cherry Tart

I can suggest a recipe for a spelt tart with cherries, a perfect combination of sweetness and the rustic texture of spelt. I’ll let you know that for this recipe, you will need spelt flour and fresh or preserved cherries.

Ingredients

• 250 grams of spelt flour
• 125 grams of cold butter
• 80 grams of granulated sugar
• 1 large egg
• 1 pinch of salt
• Grated zest of 1 lemon (untreated)
• 1/2 teaspoon of baking powder for sweets
• 300 grams of pitted cherries
• 2 tablespoons of brown sugar (for the cherries)
• 1 tablespoon of cornstarch (to thicken the cherry juice)

Preparation

1. For the shortcrust pastry, mix the spelt flour with the baking powder and a pinch of salt.
2. Add the cold butter, cut into cubes, and the lemon zest, then work the dough with your fingertips until it becomes a sandy texture.
3. Add the granulated sugar and then the egg, quickly working the dough until it becomes uniform.
4. Form a ball with the dough, wrap it in film, and let it rest in the refrigerator for at least 30 minutes.
5. In the meantime, prepare the filling by cooking the pitted cherries with the brown sugar in a pan over medium heat. Once the cherries start to release their juice, add the cornstarch to thicken the mixture. Let it cool.
6. Roll out the shortcrust pastry into an even layer and line a previously buttered and floured tart tin, creating a raised edge.
7. Pour the cherry filling onto the shortcrust pastry base and level it with a spatula.
8. Bake in a preheated oven at 180 °C for about 35-40 minutes, or until the tart is golden brown and cooked.
9. Let the spelt and cherry tart cool before serving.

Curiosity

Spelt flour gives the shortcrust pastry a more rustic texture and a slightly nutty flavor, which pairs perfectly with the sweetness and slight acidity of the cherries. The tart with this kind of flour is a healthier and more original variant compared to the classic ones.

Remember that cherries can be replaced or combined with other fruits, depending on the season and your tastes.