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Spelled tart and fig jam

Spelled tart with fig jam

There Flour from our organic spelled it has little gluten and has a hazelnut flavor and so it is almost natural to use it to make shortcrust pastry desserts. This tart combines the particular goodness of spelled flour and the sweet, but not too much, of homemade fig jam... very good, among other things, even on bread for breakfast. 


  • 150 g of butter (out of the fridge for at least 15 minutes)
  • 130 g of sugar
  • 1 whole egg and 1 yolk
  • Grated peel of half an organic lemon
  • 280 g of Vaianino spelled flour
  • 1 pinch of salt
  • 1 teaspoon (coffee) of vanilla yeast
  • 330 gr. of fig jam


Take a bowl and put the butter in pieces and the sugar inside; using a spoon, try to mix the two ingredients well before adding the eggs, then add the spelled flour, a pinch of salt, the lemon peel and then the yeast, knead everything and once you have a dough, leave it in the refrigerator for at least 3 hours.

We will use a non-stick tart pan with a removable bottom of 28 cm in diameter. Once the dough has been removed from the fridge, we wait at least a quarter of an hour before working the shortcrust pastry, then roll it out to a thickness of about 4 mm. Prick the bottom of the pastry with a fork and cover with the fig jam and have fun with the molds to give your tart a "nice" appearance or otherwise make the classic strips of dough. Bake at 160°C for about 30 minutes (ventilated and preheated oven). Finally, remove from the oven and let cool completely before consuming.