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🍽️ Spelt Fruit Tart

315 kcal · 30 min · 4 servings

Ingredients

• 150 g spelt whole wheat flour (and some flour for the work surface)
• 100 g ground almond kernels (peeled)
• 1 tsp lemon zest
• 1 pinch 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 sliced almonds

Instructions

1. 1. Put the spelt flour, ground almonds, lemon zest, and salt into a bowl.
2. 2. Add 125 grams of butter, honey, and one egg.
3. 3. Knead everything into a smooth dough.
4. 4. Wrap the dough in cling film.
5. 5. Let the dough rest in the refrigerator for about 1 hour.
6. 6. Wash the nectarines and plums.
7. 7. Remove the stones from the fruit.
8. 8. Cut the fruit into wedges.
9. 9. Mix the fruit with the lemon juice and 3 to 4 tablespoons of birch sugar.
10. 10. Cut the vanilla pod lengthwise.
11. 11. Scrape out the seeds (pulp) from the pod.
12. 12. Stir the quark with the remaining sugar and vanilla seeds until smooth.
13. 13. Add the remaining egg to the quark mixture.
14. 14. Stir the quark mixture further until it is smooth.
15. 15. Grease a tart pan (approx. 26 cm diameter).
16. 16. Take the dough out of the refrigerator.
17. 17. Divide the dough into two parts.
18. 18. Take about two-thirds of the dough.
19. 19. Dust a work surface with flour.
20. 20. Roll out the dough on the floured surface.
21. 21. The dough circle should be slightly larger than the pan.
22. 22. Place the dough into the pan.
23. 23. Scatter the sliced almonds on the dough base.
24. 24. Spread the quark cream evenly on top.
25. 25. Distribute the prepared fruit on the quark cream.
26. 26. Take the remaining dough.
27. 27. Roll out the remaining dough thinly.
28. 28. Cut out circles using a round cutter (approx. 5 cm diameter).
29. 29. Place the dough circles in a shingled pattern around the cake.
30. 30. Press the dough circles firmly.
31. 31. Brush the edge with the remaining melted butter.
32. 32. Bake the tart in the preheated oven.
33. 33. Let the tart cool down briefly after baking.
34. 34. Serve the tart warm or chilled.

Nutrition per serving

• kcal: 315
• Protein: 9 g · Fett/Fat: 20 g · Carbs: 25 g