A Duo of Farmer’s Market Fruit Tarts in a Spelt Crust!

Hello! 

Hope you are having a happy end of summer. I for one have been busy both here at the bakery as well as at home getting the kids ready to go back to school in one short week. How time flies! 

This week is also a Secret Item week. After a trip to the Farmers Market for some local and seasonal inspiration, I returned with a cornucopia of Farmers Market fruits: blueberries, peaches, raspberries, blackberries, plums and cherries. I tossed them in brown butter and honey, folded them into a spelt flour crust, and brushed them with a house-made vanilla red currant glaze. The result is a Duo of Farmer’s Market Fruit Tarts – a celebration of the season's bounty! 

The crust is made with spelt flour, which adds a creamy color and mild, nutty flavor. Spelt is an ancient grain with footprints in the Stone Age and fingerprints in the Old Testament. Ground to flour, it looks and acts like a milder version of the wheat flour to which it’s closely related. Spelt has a slightly tart aroma, but no trace of bitterness that can come with many whole-wheat flours.  It’s also distinctly sweet, which complements additional flavors instead of overpowering them as some more assertive flours do.

I hope you enjoy them as much as I enjoyed creating them!

See you Saturday and Sunday between 8a-1p.

Kim & The Bakeshop Team