baking with spelt flour

Spelt flour tart

When it comes to a choice of flour I would always choose dark or wholegrain. I find their unique flavour and texture more inspiring. I have just realised and it’s actually quite satisfying, that, when it comes to baking, the choice of ingredients are entirely up to me. But, as I said before, I made my preferences years ago. At first, I was slightly obsessed with  Rye flour. And I baked a lot. Mainly bread at that stage. (Luckily there wasn’t a need for bread more then a couple of times per week). Then along came Buckwheat flour. Bread, pastry you name it, all made with Buckwheat flour. Lately my flour of choice is – Spelt! Wholemeal more often then white spelt flour but equally loved in our household.

Spelt flour tart

Now, as I type this I am thinking all that is wrong! These words should be accompanied by pictures of  chocolate chips cookies, made with spelt flour. As you can see, spelt flour has found its way into many delicious treats we enjoy in our home. Chocolate chips cookies are the ultimate treat for my son. The only problem I am facing here is that they disappear way too fast! so you can imagine how hard it is to take the photos. As a matter of fact I made these cookies the same evening as this gorgeous tart (the words came almost out of guilt, because I am giving way too much space to a different sweet – forgive me) but having another two kids over for dinner, all the cookies were gone in the blink of an eye while this spelt flour and quince jam tart was patiently waiting, through out the entire dinner, to be served to the adults. The chocolate chips cookies would have to wait for their turn… Soon, I promise.

Spelt flour tart

Spelt flour tart

130 gr wholemeal spelt flour

70 gr white spelt flour

80 gr butter

1 egg yolk

3-4 tablespoon cold water

50 gr raw sugar

pinch of salt

1 teaspoon fresh thyme- chopped

zest of  1/2 lemon

1/2 teaspoon vanilla paste

1/2 teaspoon cinnamon

150 gr quince jam

1 apple, peeled, cored and thinly sliced

Place the spelt flour in a bowl, add butter, salt, thyme and work with your fingers until mixture is crumbly. Add egg yolk, sugar, vanilla paste, cinnamon, mix  a bit and add 3-4 tablespoon of cold water and make the smooth dough.

When dough is ready, wrap in glad wrap and leave in the fridge for an hour ( or overnight  if that suit better ).

Take the dough out half an hour before the assembling time. Heat the oven to 180C.

Leave aside 30% of the dough for a decorative strips on the top. Once you are ready, roll the dough in the tart pan, spread over the jam and assemble apples nicely.

Roll the rest of the dough in a circle, approximately the size of the tart pan, cut the strips and place them on top of the tart.

Bake for 35-40 minutes.

This is just one of many sweets made with home made quince jam – from the previous post! I can’t stop baking with this jam!

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