Spelt Fruit Tart

Ingredients

• 150 g spelt whole‑grain flour (plus extra for dusting)
• 100 g ground almonds (peeled)
• 1 tsp lemon zest
• a pinch of salt
• 145 g butter
• 4 tbsp Honey
• 2 Eggs
• 3 nectarines
• 4 plums
• 3 tbsp Lemon juice
• 80 g birch sugar
• 0.5 Vanilla pod
• 250 g quark
• 50 g almond slivers

Instructions

1. 1.

   Mix the flour with ground almonds, lemon zest and salt for the dough. Add 125 g butter, honey and one egg, then knead into a smooth dough. Wrap and chill in the refrigerator for about an hour.

2. 2.

   Wash, pit and slice the nectarines and plums into wedges. Toss them with lemon juice and 3–4 tbsp birch sugar. Split the vanilla pod lengthwise and scrape out the seeds. Whisk the quark with the remaining sugar, vanilla seeds and the other egg until smooth.

3. 3.

   Grease a tart pan (or springform, about 26 cm diameter) if needed. Take the dough from the fridge and divide it into roughly two‑thirds. Roll out slightly larger than the pan on a floured surface and lay it in. Sprinkle almond slivers over the base, spread the quark cream, then arrange the fruit on top. Roll out the remaining dough thinly and cut circles with a round cutter (about 5 cm diameter). Place these around the tart like a scalloped border and press down. Brush with melted butter. Bake in a preheated oven at 200 °C (180 °C fan; gas mark 3) for about 40 minutes until golden.

4. 4.

   Let the tart cool briefly after baking. Serve warm or chilled, as desired.