Introduction to Sprouted Spelt Strawberry Rhubarb Tart
Why you’ll love this tart recipe
When the days start to warm up and fresh produce fills the markets, it’s the perfect time to whip up a delightful Sprouted Spelt Strawberry Rhubarb Tart. This recipe combines the subtle nuttiness of sprouted spelt flour with the sweetness of ripe strawberries and the tartness of rhubarb, creating a harmonious balance that will leave your taste buds dancing.
One of the best parts about this tart is its easy-to-follow recipe. Perfect for young professionals who might feel pressed for time, this dessert allows you to create a stunning centerpiece without spending all day in the kitchen. Plus, using sprouted spelt flour and oats gives the crust a delightful texture while offering health benefits, such as improved digestibility and nutrients.
Imagine serving this lovely tart at your next gathering, impressing your friends with both its elegance and flavor. You can pop it in the oven while you prepare dinner or relax with a good book. Whether you enjoy it warm or at room temperature, it’s an indulgence that won’t weigh you down.
So roll up your sleeves, grab some fresh strawberries and rhubarb, and let’s dive into making this deliciously wholesome Sprouted Spelt Strawberry Rhubarb Tart!
Ingredients for Sprouted Spelt Strawberry Rhubarb Tart
Creating a delightful Sprouted Spelt Strawberry Rhubarb Tart hinges on using quality ingredients that not only taste great but also offer wonderful nutritional benefits. Let’s break down the essential components you’ll need for both the crust and the filling.
Key Ingredients for the Crust
For a wholesome and delicious tart crust, gather the following:
- 1 cup One Degree Organics Sprouted Spelt Flour: This flour lends a nutty flavor and nutritious whole grain content.
- 1 cup One Degree Organics Sprouted Quick Oats: Using sprouted oats adds a heartiness that's essential for your tart base.
- 5 tablespoon coconut oil (melted and slightly cooled): This gives the crust a delightful richness while keeping it dairy-free.
- 3 tablespoon maple syrup: A natural sweetener that complements the earthiness of spelt.
- ½ teaspoon salt: Enhances all the flavors beautifully.
Key Ingredients for the Filling
Now, let’s move on to the filling, which is where the magic happens:
- 10 oz rhubarb (thinly sliced, about 2.5 cups): The tartness of rhubarb provides a bright contrast to the sweetness of strawberries.
- 8 oz fresh strawberries (hulled and sliced, about 1 cup): Sweet strawberries add depth and a burst of color.
- ¾ cup raw cane sugar: Balances the tartness with a hint of natural sweetness.
- 1 tablespoon organic cornstarch: This helps thicken the filling and gives it a lovely texture.
- ¼ teaspoon salt: Enhances the sweetness while balancing the flavors.
- 1 tablespoon freshly squeezed lemon juice: Adds a fresh zing that brightens the entire filling.
With these ingredients in hand, you’re well on your way to making a scrumptious Sprouted Spelt Strawberry Rhubarb Tart! This might just become one of your go-to recipes for spring gatherings. Plus, if you're curious about the health benefits of using sprouted ingredients, check out this informative article on Healthline.
Preparing Sprouted Spelt Strawberry Rhubarb Tart
Making a Sprouted Spelt Strawberry Rhubarb Tart is not only a delightful cooking experience but also a wonderful way to celebrate seasonal flavors. This tart pairs the earthy richness of sprouted spelt with the vibrant tartness of rhubarb and the sweetness of strawberries. Let’s dive into the steps to prepare this scrumptious dessert!
Gather and Prepare Your Ingredients
First things first: gather all your ingredients. Here’s what you’ll need for both the crust and the filling:
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For the crust:
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1 cup of One Degree Organics Sprouted Spelt Flour
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1 cup of One Degree Organics Sprouted Quick Oats
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5 tablespoons of melted coconut oil
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3 tablespoons of maple syrup
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½ teaspoon of salt
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For the filling:
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10 oz of rhubarb, thinly sliced (~2.5 cups)
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8 oz of fresh strawberries, hulled and sliced (~1 cup)
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¾ cup of raw cane sugar
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1 tablespoon of organic cornstarch
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¼ teaspoon of salt
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1 tablespoon of freshly squeezed lemon juice
Take a moment to lay everything out. This will streamline the process and keep the kitchen chaos to a minimum!
Make the Sprouted Spelt Oat Tart Crust
Now, let's whip up that tart crust. Begin by placing the oats, spelt flour, melted coconut oil, maple syrup, and salt into a food processor. Pulse it until the oats are coarsely chopped, and the mixture has a wet sand-like consistency.
Next, press this mixture firmly into the bottom and up the sides of a greased tart pan. It’s a perfect opportunity to get a little messy! After this, pop the crust into the freezer for about 15 minutes while you prepare the filling.
Create the Strawberry Rhubarb Filling
In a large mixing bowl, carefully stir together your sliced rhubarb, strawberries, raw cane sugar, cornstarch, salt, and lemon juice. Be gentle to avoid smashing the fruit, as we want those lovely pieces to stand out. This filling is what makes your Sprouted Spelt Strawberry Rhubarb Tart so vibrant!
Assemble the Tart
Take out your chilled crust from the freezer and set it on a baking sheet (easier for getting in and out of the oven!). Pour the luscious rhubarb-strawberry filling into the tart shell, gently arranging the fruit to fill all the nooks and crannies. It's like creating a beautiful art piece but edible!
Bake to Perfection
Now for the moment of truth—baking! Preheat your oven to 350 degrees F and place your assembled tart in. Bake for about 1 hour and 10 minutes, or until the fruit is tender and the crust is a gorgeous golden brown.
Once baked, let it cool on a wire rack. You can enjoy your Sprouted Spelt Strawberry Rhubarb Tart warm or at room temperature, perhaps with a dollop of whipped coconut cream on top. This tart is bound to impress friends and family, perfect for gatherings or cozy nights in.
So, are you ready to indulge in this rustic and flavorful dessert? Enjoy!
Variations on Sprouted Spelt Strawberry Rhubarb Tart
Adding Different Fruits
One of the best aspects of the Sprouted Spelt Strawberry Rhubarb Tart is its versatility! While the classic combination of strawberries and rhubarb is delightful, you can easily switch things up. Consider adding diced apples or juicy peaches for a different texture and flavor profile. You could even try berries like blueberries or blackberries, bringing in a pop of color and sweetness. Experimenting with your favorite fruits can elevate this tart into a unique creation that reflects your personal taste.
Incorporating Spices for More Flavor
To give your Sprouted Spelt Strawberry Rhubarb Tart an aromatic boost, try incorporating spices. A pinch of cinnamon can add warmth, while cardamom offers a unique and slightly floral note. Ginger also pairs well, adding a refreshing zing that contrasts beautifully with the tartness of rhubarb. Don't hesitate to mix and match—subtle spices can transform your tart from ordinary to extraordinary! For more inspiration, check out these herb and spice ideas that can invigorate your baking.
Cooking tips and notes for Sprouted Spelt Strawberry Rhubarb Tart
The importance of ingredient temperature
When preparing your Sprouted Spelt Strawberry Rhubarb Tart, keep ingredient temperature in mind. Using chilled coconut oil can help achieve that desirable flaky crust. If your ingredients are too warm, they may meld together too quickly, resulting in a dense tart rather than a light, airy one. Aim to have your coconut oil slightly cooled after melting to ensure the best texture.
Tips for perfect crust texture
To achieve that delightful crust texture, remember these key points:
- Pulse Wisely: When mixing your crust ingredients in the food processor, be careful not to over-process. You want a texture that resembles wet sand, with tiny oat pieces for extra crunch.
- Firm Pressing: Press the mixture firmly into the tart pan to create a sturdy base that will hold up against the juicy rhubarb and strawberries.
- Chill Time: Don’t skip the 15-minute freeze before baking. This step helps the crust maintain its structure and avoids shrinking in the oven.
With these handy tips, you're on your way to creating a delicious Sprouted Spelt Strawberry Rhubarb Tart that will impress everyone at your table!
Serving suggestions for Sprouted Spelt Strawberry Rhubarb Tart
Pairing options with the tart
When serving your Sprouted Spelt Strawberry Rhubarb Tart, consider pairing it with a refreshing scoop of vanilla or coconut milk ice cream. The creaminess beautifully complements the tart's vibrant flavors. For a lighter touch, a dollop of whipped coconut cream elevates this dessert, making it an indulgent yet guilt-free treat. If you're looking for a drink pairing, a chilled herbal iced tea or sparkling water with a splash of lemon works wonderfully.
Best ways to enjoy it
This tart is delightful both warm and at room temperature. Enjoy it warm right out of the oven for a comforting experience, as the filling is gooey and fragrant. On the other hand, letting it cool to room temperature allows the flavors to fully develop. Either way, you can’t go wrong! Just remember, the Sprouted Spelt Strawberry Rhubarb Tart is best enjoyed with friends, so slice it up and share the goodness!
Time Breakdown for Sprouted Spelt Strawberry Rhubarb Tart
Preparation Time
Gather your ingredients and tools—this is where the fun begins! The preparation time for your Sprouted Spelt Strawberry Rhubarb Tart will take about 30 minutes. This includes measuring, mixing, and getting that delightful crust ready to chill.
Baking Time
Once the filling is in place and the crust is perfectly prepped, it’s time to bake! The baking magic will take approximately 1 hour and 10 minutes. You’ll want to keep an eye on it as the aroma fills your kitchen.
Total Time
When you add everything up, you’re looking at a total time of about 1 hour and 40 minutes. A bit of patience goes a long way, especially when it results in this delicious tart that’s sure to become a family favorite.
Whether you’re making it for a special gathering, or just to treat yourself, this is totally worth the time! Happy baking!
For more tips on incorporating sprouted grains into your diet, consider exploring Whole Grains Council for valuable information.
Nutritional Facts for Sprouted Spelt Strawberry Rhubarb Tart
When diving into the delectable world of homemade desserts, knowing the nutritional profile of your creations can be incredibly helpful. Here’s a breakdown for our delightful Sprouted Spelt Strawberry Rhubarb Tart:
Calories
Each serving of this tart packs approximately 200-250 calories. While this sweet treat is a delicious indulgence, it’s balanced with wholesome ingredients that offer more than just empty calories.
Fiber Content
Thanks to the inclusion of sprouted spelt flour and sprouted oats, you can enjoy around 4-5 grams of fiber per slice. Fiber is essential for digestive health and can help keep you feeling full!
Sugar Content
With around 10-12 grams of sugar per serving, this tart balances sweetness with the natural tang of rhubarb and strawberries. Compared to store-bought desserts, it’s a much healthier option, thanks to the use of raw cane sugar and fresh fruits.
By being mindful of these facts, you can fully appreciate your Sprouted Spelt Strawberry Rhubarb Tart both for its delicious flavor and nutritious benefits! Interested in more delicious ideas? Check out Healthline's fiber-rich foods for inspiration.
FAQ about Sprouted Spelt Strawberry Rhubarb Tart
Can I make this tart gluten-free?
Absolutely! To create a gluten-free version of the Sprouted Spelt Strawberry Rhubarb Tart, consider using gluten-free all-purpose flour in place of sprouted spelt flour. Look for blends that include almond or coconut flour for a delightful flavor. Check certifications for gluten-free status to ensure your health and safety.
How should I store leftover tart?
After savoring your delicious tart, store any leftovers in an airtight container in the refrigerator. It will stay fresh for about three days. To enjoy it warm again, try reheating it in the oven at 350°F for 10-15 minutes. This way, you can relive that fresh-baked taste!
Can I substitute other types of flour?
Certainly! If you're curious about experimenting, you can substitute the sprouted spelt flour with whole wheat flour or even oat flour for different textures. Just remember that the taste and consistency may vary slightly, so feel free to adjust other ingredients accordingly. To discover more flour options, check out this resource on alternative baking flours.
Conclusion on Sprouted Spelt Strawberry Rhubarb Tart
As you savor this delicious Sprouted Spelt Strawberry Rhubarb Tart, remember that wholesome ingredients can create a delightful dessert without sacrificing flavor. It's the perfect ending to any meal or a splendid afternoon treat. Give this recipe a try and experience the joy of homemade goodness!
Sprouted Spelt Strawberry Rhubarb Tart: A Delightful Twist on Tradition
Equipment
- food processor
- Tart Pan
- Baking Sheet
- wire rack
Ingredients
Sprouted Spelt Oat Tart Crust
- 1 cup One Degree Organics Sprouted Spelt Flour
- 1 cup One Degree Organics Sprouted Quick Oats
- 5 tablespoon coconut oil melted and slightly cooled
- 3 tablespoon maple syrup
- 0.5 teaspoon salt
Strawberry Rhubarb Filling
- 10 oz rhubarb thinly sliced (~2.5 cups)
- 8 oz fresh strawberries hulled and sliced (~1 cup)
- ¾ cup raw cane sugar
- 1 tablespoon organic cornstarch
- 0.25 teaspoon salt
- 1 tablespoon freshly squeezed lemon juice
Instructions
Preparation
- Center a rack in the oven and preheat to 350 degrees F.
- To make the dough, pulse oats, spelt flour, coconut oil, maple syrup, and salt in a food processor until the oats are coarsely chopped and the mixture resembles wet sand. Firmly press into the bottom and the up the sides of a greased tart pan. Freeze crust for 15 minutes while you make the filling.
- To make the filling, stir together the rhubarb, strawberries, sugar, cornstarch, salt, and lemon juice in a large bowl being careful not to mash the fruit. Place frozen crust onto a baking sheet. Pour filling into tart shell and gently arrange fruit to fill the space.
- Bake until fruit is tender and crust is nicely brown, approximately 1 hour and 10 minutes. Cool on wire rack. Serve warm or at room temperature, plain or with a dollop of whipped coconut cream.
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