Have you ever tried a spelt flour jam tart? This rustic and wholesome version of the classic jam tart is perfect for a healthy breakfast or a tasty snack. Spelt flour gives it a delicate flavor and a crumblier texture, making the dessert easier to digest. Try it with raspberry jam for an irresistible contrast between the crunchy shortcrust pastry and fruity sweetness.
For this cake, using a springform pan is recommended. You can find them in all styles and price ranges here.
Prepare the spelt pastry by pouring the flour into a large bowl. Add the brown sugar and softened butter pieces. Work with your hands until the mixture reaches a sandy, well-blended consistency. Meanwhile, preheat the oven to 350°F (180°C).
Add the egg and the grated lemon zest. Knead quickly just until a smooth dough ball forms.
Wrap the dough in plastic wrap and let it rest in the refrigerator for 30 minutes.
Line an 8-inch (20 cm) springform pan with parchment paper. Take 2/3 of the dough and press it directly into the bottom of the pan to form the base.
Prick the bottom of the pastry with a fork, then spread a generous layer of raspberry jam evenly over the base.
Use the remaining dough to create classic lattice strips or any shapes you prefer to decorate the surface of the tart.
Bake in the preheated oven at 350°F (180°C) for about 30-35 minutes, or until the surface is golden brown.
Allow the tart to cool completely, then dust with powdered sugar if desired before serving.
For a fresh touch, garnish the tart with a few fresh mint leaves; the aroma pairs perfectly with the flavor of the raspberries.
