Print

Sprouted Spelt Strawberry Rhubarb Tart Recipe

Sprouted Spelt Strawberry Rhubarb Tart Recipe
Print Recipe

★★★★★

5.2 from 5 reviews

This Sprouted Spelt Strawberry Rhubarb Tart combines a wholesome sprouted spelt oat crust with a luscious strawberry and rhubarb filling. Naturally sweetened with raw cane sugar and maple syrup, this tart offers a perfect balance of tartness and sweetness, ideal for spring or summer dessert serving warm or at room temperature.

Ingredients

Scale

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 the oven and preheat to 350°F (175°C) to ensure even baking temperature for the tart.
  2. Prepare Crust: In a food processor, pulse sprouted oats, sprouted spelt flour, coconut oil, maple syrup, and salt until the oats are coarsely chopped and the mixture resembles wet sand. Press the dough firmly into the bottom and up the sides of a greased tart pan to form an even crust. Freeze the crust for 15 minutes to help it set before adding the filling.
  3. Make Filling: In a large bowl, gently stir together thinly sliced rhubarb, sliced strawberries, raw cane sugar, cornstarch, salt, and freshly squeezed lemon juice. Mix carefully to avoid mashing the fruit, ensuring the filling is evenly combined.
  4. Assemble Tart: Place the frozen tart crust on a baking sheet to catch any spills. Pour the prepared fruit filling into the crust and arrange the fruit gently to fill the space evenly.
  5. Bake: Bake the tart in the preheated oven for approximately 1 hour and 10 minutes, until the fruit is tender and the crust is nicely browned.
  6. Cool and Serve: Remove the tart from the oven and cool on a wire rack. Serve warm or at room temperature, optionally with a dollop of whipped coconut cream for added richness.

Notes

  • Freezing the crust before adding the filling prevents sogginess and helps maintain a crisp texture.
  • The tart can be served warm or at room temperature based on preference.
  • For a vegan option, ensure the coconut cream used is dairy-free.
  • This tart pairs well with a dollop of whipped coconut cream to complement the tartness of the rhubarb.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Keywords: sprouted spelt tart, strawberry rhubarb tart, healthy dessert, vegan tart, homemade fruit tart, spring dessert

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