What is einkorn flour?
Watch our video and find out.
This rustic fruit tart recipe is super simple—even the most novice baker can get perfect results every time. Even better, this recipe calls for hearty, nutrient-rich einkorn flour. If you haven’t jumped on the einkorn train just yet, you can make this tart with a homemade double pie crust recipe using traditional all-purpose flour.
The trick to our fruit tart recipe is to add just enough water to form the dough into a ball. Flour attracts moisture, therefore forming the dough’s correct consistency varies. If you live in a dry climate, you’ll need a little more water than in a humid climate.
Sweet peaches offer a nice balance to the tart blueberries and raspberries, but if apples are more your thing, make our einkorn apple tart instead. Oh yeah!
Einkorn is helpful for those with gluten sensitivities or intolerances and is not intended for those with celiac disease.
Einkorn Rustic Fruit Tart Recipe
what you'll need
- 1 lb fresh or frozen peaches cut into 1/2" slices
- 6 oz blueberries
- 6 oz raspberries
- 1/4 cup sugar
- 1 Tbsp lime juice
- 3 Tbsp cornstarch
- pinch of salt
- 2 Tbsp unsalted butter cut into small cubes
- 1 well-beaten egg diluted with approx. 1 tsp of water
- 1 Tbsp apricot preserves
- 1 tsp hot water
- sugar for sprinkling
let's do it
- Prepare einkorn pie crust according to recipe.
- Transfer dough to a large bowl. Squeeze into a ball until dough is moist but not sticky. You can add a couple more drops of water if it is really not coming together, but remember it takes time for einkorn to absorb fat and liquid. So if it is close, you’re there.
- Cover well with plastic wrap, flatten into a disk then chill in the fridge at least 45 minutes.
- Once dough has chilled, preheat oven to 425 degrees and line a baking sheet with parchment paper.
- Remove dough from the fridge then place on a floured work surface. Remove ½ cup (4 oz) of dough from the ball and set aside. Roll remaining dough into a circle that is 15" in diameter, dusting with flour as needed to prevent sticking. Then, roll the dough around the rolling pin and transfer to the parchment-lined baking sheet. Measure 2" in from the edge all the way around the crust, making a small mark with your thumbnail. This is where you will create a ‘dough barrier’ so the tart won’t leak in the oven.
- Take reserved dough and divide into two small pieces. Take one of the pieces and shape into the form of a crescent. Lay dough on the floured surface, then roll both crescent-shaped pieces to half the circumference of the base. Fold the first piece in half, lengthwise, then align the crease with the marks you made on the base of the tart, pressing the base and the crescent seams together. The result will be an L-shaped barrier to keep the filling from spilling out, with roughly a 1" edge, which will be folded over the barrier prior to baking.
- Repeat with other piece on the opposite side then press the connecting halves together. When finished, the dough will take shape of a tart mold.
- Toss the sliced peaches, blueberries, raspberries, sugar, lime juice, cornstarch and salt in a large bowl until the cornstarch is completely dissolved. Spoon the filling onto the center of the crust, pushing the filling to the edge of the little bowl you have created. Dot the top of the filling with butter. NOTE: When working with fresh fruit, the amount of thickener you need depends on how ripe the fruit is. If you’re using super sweet, ripe fruit, increase the cornstarch by 1 or 2 Tbsp.
- Fold the crust over the filling, then brush some egg wash under any dough that overlaps—it’ll help the folds stick to one another. Then brush the entire surface of the crust with the remaining egg wash.
- Bake 20 minutes, rotate the pan then bake an additional 20–25 minutes. When the crust is golden brown and the center is piping hot and bubbly, remove the tart from the oven.
- Stir the apricot jelly and hot water together to create a glaze then brush over the filling. Brush the crust with remaining glaze then sprinkle with sugar.
- Allow the tart to cool for about 10 minutes or just long enough for the filling to set. Cut into wedges and serve warm with a drizzle of crème anglaise sauce or a scoop of ice cream!
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