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Sprouted Spelt Strawberry Rhubarb Tart Recipe

Sprouted Spelt Strawberry Rhubarb Tart Recipe
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★★★★★

5.1 from 21 reviews

This Sprouted Spelt Strawberry Rhubarb Tart features a wholesome tart crust made with sprouted spelt flour and oats, filled with a sweet and tangy strawberry-rhubarb filling. Perfectly baked to tender fruit and a crisp crust, it offers a naturally sweetened, dairy-free dessert ideal for health-conscious dessert lovers.

Ingredients

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Sprouted Spelt Oat Tart Crust

  • 1 cup One Degree Organics Sprouted Spelt Flour
  • 1 cup One Degree Organics Sprouted Quick Oats
  • 5 Tbsp coconut oil, melted and slightly cooled
  • 3 Tbsp maple syrup
  • ½ tsp salt

Strawberry Rhubarb Filling

  • 10 oz rhubarb, thinly sliced (~2.5 cups)
  • 8 oz fresh strawberries, hulled and sliced (~1 cup)
  • 3/4 cup raw cane sugar
  • 1 Tbsp organic cornstarch
  • 1/4 tsp salt
  • 1 Tbsp freshly squeezed lemon juice

Instructions

  1. Preheat Oven: Center a rack in your oven and preheat it to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the tart.
  2. Make Tart Dough: Pulse the sprouted oats, sprouted spelt flour, melted coconut oil, maple syrup, and salt together in a food processor. Process until the oats are coarsely chopped and the mixture resembles wet sand in texture. This will form the base of your tart crust.
  3. Form Crust: Firmly press the dough mixture into the bottom and up the sides of a greased tart pan. Make sure the crust is even to ensure proper baking. Once shaped, freeze the crust for 15 minutes to help it set while you prepare the filling.
  4. Prepare Filling: In a large bowl, gently stir together the sliced rhubarb, strawberries, raw cane sugar, cornstarch, salt, and freshly squeezed lemon juice. Be careful to mix without mashing the fruit to maintain texture and shape in the tart.
  5. Assemble Tart: Remove the crust from the freezer and place the tart pan on a baking sheet to catch any spillage. Pour the prepared filling evenly into the tart shell and gently arrange the fruit to fill the space attractively.
  6. Bake Tart: Bake the tart in the preheated oven for approximately 1 hour and 10 minutes. Bake until the fruit is tender and the crust turns a nice golden brown color.
  7. Cool and Serve: Remove the tart from the oven and cool it on a wire rack. Serve the tart warm or at room temperature. Optionally, top with a dollop of whipped coconut cream for extra richness.

Notes

  • For best results, use fresh, ripe strawberries and rhubarb.
  • Freezing the crust before adding the filling helps prevent sogginess.
  • This tart can be served warm or at room temperature and pairs beautifully with whipped coconut cream.
  • Use organic ingredients when possible to maintain a clean and wholesome dessert.
  • To make it vegan, ensure the coconut cream is dairy-free and no honey is used in place of maple syrup.

Nutrition

Keywords: sprouted spelt tart, strawberry rhubarb tart, healthy tart recipe, gluten-free tart crust alternative, vegan dessert, spring fruit tart

Find it online: https://kitchenbyclara.com/sprouted-spelt-strawberry-rhubarb-tart-recipe/