Spelt Pastry


This is a total winner for any tart!  I love the way spelt flour gives everything a more nutty feel without actually containing nuts.  This is my essential for tarts and this quantity will be enough for a standard 10 inch loose-bottom tart case.


240g spelt flour

80g unrefined icing sugar

Zest of half a lemon

120g unsalted cold butter, cut into cubes

1 large egg yolk

pinch of sea salt

Place the flour and icing sugar into a mixer with the paddle attachment and set to a medium speed to combine.  Slowly add the cubes of butter until all is incorporated.  Continue beating until the mixtures starts to look a little crumby which will take about 5 minutes.  Add in the egg yolk, salt and continue mixing for another couple of minutes and the dough will start to come together.  If it is taking a while add 1-2 tablespoons of cold water which should help bring it together.  Once the dough has come together into a ball, wrap tightly with clingfilm and place in the fridge for about 1-2 hours or overnight to rest.

Next, lightly butter a tart dish and then place the dish into the fridge to cool.  Now use a grater to grate the pastry which is better than rolling because you end up handling the dough less.  Now get the tart dish and evenly pat the dough into the dish to create a thin but even layer (roughly 1/2-1cm thick).  Make sure to pay attention and make the edges neat.  Place a sheet of baking parchment on top of the pastry and pour in some dried rice or baking beans if you have them.  Place into a 170 degree preheated oven for 12 minutes before carefully removing the beans and paper and baking for another 20 minutes or so.  Remove when the pastry is lightly golden brown and is a little hard when you tap the top.  Leave to cool on a wire rack before filling with whatever your heart desires.  Bene!

Nina ParkerComment