Sprouted Spelt Strawberry Rhubarb Tart: A Delightful Twist on Tradition
This Sprouted Spelt Strawberry Rhubarb Tart is a delightful twist on tradition with its unique crust and fresh filling.
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.
Notes
This tart can be served with whipped coconut cream for an extra indulgence.
Nutrition
Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 200mgPotassium: 150mgFiber: 3gSugar: 12gVitamin C: 10mgCalcium: 2mgIron: 5mg
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