Making tarts is now one of my favourite treats to bake. I have put together all my favourite tart recipes in one section.
Bakewell tart is a classic British sweet treat. Bakewell tart is named after the Derbyshire town of Bakewell. A shortcrust pastry base filled with a layer of raspberry jam, frangipane (almond centre) and sometimes topped with almonds and icing. I created this recipe with wholegrain spelt flour, and an almond frangipane filling (no flour). This recipe is not too sweet and this Bakewell tart is perfect for dessert or afternoon tea.
A good friend in Australia shared her favourite simple fruit tart recipe. This fruit tart is super quick and easy to make, no blind baking needed and the tart will be ready to eat in 60 mins. The original fruit tart recipe uses tinned pears, but you can use whatever fruit you have on hand. I love that there's no fussing with making a custard as the filling is made with cream cheese, egg, sugar and vanilla.
My apple frangipane tart with spelt flour tastes as good as it looks. Don't be scared this apple tart recipe is easy. The spelt pastry is on the base only, the almond frangipane filling is mixed in one bowl and poured onto the pie crust. Topped with fresh sliced apples or you could even swap out the apples and use pears.
My lemon tart recipe is a classic and family favourite but made with spelt flour and not too sweet.
I think my chocolate orange frangipane tart is the best tart I have ever created. Inspired by my new baking book; Beatrix bakes nut crust. I decided to create a walnut buckwheat flour version and top it with orange marmalade and chocolate frangipane filling.
In Italy, jam tarts are called Crostata di Marmellata is often served at breakfast and are readily available at Pastry shops (Pasticceria) and even supermarkets. After a recent trip to Italy, I wanted to test a recipe for a jam tart with wholegrain spelt flour I have made this recipe with spelt flour and strawberry jam however, please add the flour and jam of choice. My recipe includes brown sugar to add moisture to the wholegrain spelt flour if you swap out the flour for white flour you could use white sugar.
This recipe is how to make a polenta tart shell that could be used for savoury or sweet-tart. My crunchy melt in your mouth polenta tart shell recipe is for one layer, however, double this recipe for a bottom and top. Using polenta makes this tart shell slightly healthier and light on the tummy.
I adapted a savoury tart recipe from a Spinach and ricotta recipe from my Italian cookbook. I made the pastry with my favourite spelt flour and added Cavolo Nero instead of spinach and added my favourite Swedish cheese Vasterbotten as I didn't have any parmesan cheese on hand.