Description

A delicious and wholesome Sprouted Spelt Strawberry Rhubarb Tart featuring a naturally sweetened oat and spelt flour crust with a vibrant strawberry and rhubarb filling. This tart balances tartness and sweetness perfectly, making it a delightful dessert for spring or summer gatherings.

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)
¾ cup raw cane sugar
1 Tbsp organic cornstarch
¼ tsp salt
1 Tbsp freshly squeezed lemon juice

Instructions

Preheat Oven: Center a rack in the oven and preheat to 350 degrees F (175 degrees C) to prepare for baking the tart evenly.
Prepare Tart Crust: In a food processor, pulse the sprouted quick oats, sprouted spelt flour, melted coconut oil, maple syrup, and salt until the oats are coarsely chopped and the mixture resembles wet sand. Firmly press the crust mixture into the bottom and up the sides of a greased tart pan for an even base. Freeze the crust for 15 minutes to set.
Make Filling: In a large bowl, gently stir together the thinly sliced rhubarb, strawberries, raw cane sugar, organic cornstarch, salt, and freshly squeezed lemon juice. Be careful not to mash the fruit to maintain texture and freshness.
Assemble Tart: Place the frozen crust on a baking sheet to catch any drips. Pour the prepared filling into the tart shell, arranging the fruit evenly to fill the space and ensure consistent baking.
Bake: Bake the tart in the preheated oven until the fruit is tender and the crust is golden brown, approximately 1 hour and 10 minutes. This slow baking allows the filling to thicken and the crust to crisp.
Cool and Serve: Remove the tart from the oven and cool on a wire rack. Serve warm or at room temperature. Optionally, top with a dollop of whipped coconut cream for added richness.

Notes

Freezing the crust before adding the filling helps prevent a soggy bottom and improves crust texture.
You can substitute raw cane sugar with coconut sugar or maple syrup, but adjust the quantity for desired sweetness.
This tart is best enjoyed within 1-2 days for optimal freshness, stored covered in the refrigerator.
For a nut-free version, ensure coconut oil used is pure and free from cross-contamination.
Serve with a dairy-free whipped topping to keep this dessert vegan-friendly.

Prep Time: 20 mins
Cook Time: 1 hr 10 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8th of tart)
Calories: 230
Sugar: 15g
Sodium: 110mg
Fat: 9g
Saturated Fat: 7g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 3g
Cholesterol: 0mg

Keywords: sprouted spelt tart, strawberry rhubarb tart, vegan dessert, healthy tart recipe, gluten free oats, spring dessert