Preparation Time: 40 minutes - 1 hour. 

Cooking Time: 25 minutes. 
Serves: 8 small tarts





  • 250g White or Bakers Blend Spelt Flour
  • 125g unsalted butter
  • 90g caster sugar
  • pinch of salt
  • 1 whole egg
  • 1 egg yolk


For the frangipane:


  • 125g unsalted butter
  • 100g caster sugar
  • 2 eggs
  • 1 egg yolk
  • 125g ground almonds
  • 25g White Spelt Flour
  • 4 tablespoons Amaretto or Brandy


For the rest of the tart:


  • 300g caster suger
  • 150g fresh raspberry's
  • 1 vanilla pod
  • 1/2 a lemon grass, cut lengthways
  • 500ml water
  • 375g rhubarb



1. Make the sweet pastry.
2. Make the frangipane by putting the butter and sugar into a mixing bowl and beating them together until they are thoroughly combined and light in colour and texture.Then add the eggs.
3. Mix in the eggs until they are thoroughly combined, then put in the flour and almonds.
4. Mix the mixture until it is combined, then pour in the Amaretto or brandy and stir that.
5. Take the pastry out of the fridge and roll it out on a floured work surface to a thickness of about ½cm.Then cut out discs of the pastry large enough to line your tart tins (i.e.the size of the base of the tin plus the height of the tin), put the pastry into the tin, mould it to the shape of the tin and trim off any excess pastry. We used 10cm tins.
6. Pipe or spoon some of the frangipane into the pastry lined tins.Then put them into the fridge to chill.Cut the vanilla pod in half lengthways and put it with the remaining sugar, the raspberry's and the lemongrass into a large saucepan.
8. Put in the water, bring the mixture up to the boil and then turn it down to a simmer for 15 minutes.
9. Cut the rhubarb into roughly 7cm pieces.
10. Put the rhubarb into the pot with the raspberries turn off the heat and leave it to infuse for 2 hours.
11. After 2 hours, take the rhubarb pieces out of the pot and put them onto a piece of kitchen paper to drain.
12. Heat the oven to 170°c.
13. Place the rhubarb pieces on to the top of each tart and put them onto a baking tray and then into the oven. Bake the tarts for 25 minutes.
14. Strain the reduced raspberry syrup through a sieve into a small bowl.
15. Using a pastry brush, brush some of the syrup over the tops of the baked tarts to glaze them. Serve.


Kindly Donated by
David Marshall

Don't forget to get your spelt ingredients:

14th March 2019

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