Spelt Tart with Rhubarb

Spelt Tart with Rhubarb

A wholegrain rough puff tart is such an easy and lovely way to celebrate seasonal fruit and veg. In this case, we’re using the humble rhubarb as a little shoutout to our friend and veggie farmer Erin. (Also, rhubarb is a perennial and resilient little plant that we should celebrate more often!) We get a veggie box from Erin at Rad Growers each week. And they’re the most delicious and colourful veg we’ve ever come across. We’re also just in awe of the hard work Erin puts in each and every week to ensure a harvest for her community. Market gardening is pure madness- you’re subject to the woes of weather and pests on a daily basis. But we need fresh vegetables and we need good land stewards. So we’re super grateful for Erin and how she walks the talk when it comes to farming for the health of our land and community.

This recipe is based off one we found online from Andrew McConnell. Our wholewheat Rosella flour would also work really nicely with this.



  • Juice of 1 orange

  • 1 tsp of vanilla essence or a vanilla bean, split, seeds scraped

  • 80g raw sugar, plus extra to sprinkle

  • 500g rhubarb, cut into 10cm pieces

  • 1 egg, lightly beaten

  • Cream to serve

Rough Puff Pastry

  • 200g salted butter, cut into 1cm pieces, chilled

  • 240g wholegrain spelt flour, plus extra to dust



  1. For the pastry, coat the butter with flour in a bowl. Make a well in the centre and add 140ml chilled water. Use a butter knife to mix the dough together (leaving pieces of butter still intact). Shape the crumbly dough into a rectangle and wrap in plastic. Chill for 30 minutes.

  2. Roll pastry out on a lightly floured bench to a 30cm x 15cm rectangle. Fold the short end of pastry two-thirds of the way down the length. Fold the other end on top to enclose and form three layers. Roll it back out and repeat this roll and fold action three times. Wrap once more and chill for 30 minutes. (For the ultimate rough puff pastry, you can refrigerate for 30 minutes between each roll and fold).

  3. Place the orange juice, vanilla essence (or pod and seeds), sugar and rhubarb in a large frypan over medium heat. Bring to a simmer and cook for 4 minutes or until the rhubarb is just soft. Set aside to cool. Preheat oven to 200°C.

  4. Roll pastry out on a lightly floured surface until 3mm thick. Cut into six 12cm squares and place on a lined baking tray.

  5. Divide the rhubarb among the pastry, leaving a 1cm border. Brush the pastry edges with the beaten egg. Bake for 15 minutes at 200°C, then reduce oven to 180°C and cook for a further 10 minutes or until pastry is golden and puffed.

  6. Serve tarts warm with drizzled rhubarb syrup and double cream.

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