This year my garden blessed me with an abundance of fruit; raspberries, blueberries, blackberries, etc. I eat them just like that, put them in my smoothies, freeze them so I can enjoy them this winter and I also decided to make a tart with them.
This recipe is from Yvette van Boven, a famous dutch recipe writer, cook, food stylist and columnist. Want to learn more about her? Check her (english) website. Yvette van Boven is known for her approach to kitchen crafts and, above all, a resourceful cook.
I made some slight adaptations to her recipe. E.g. I used home milled spelt flour instead of all purpose flour and sucanat instead of sugar.
As it’s a very good year for stone fruit in France, where I am staying at the moment, I decided to make another tart the next day. This time with peaches.
Do let me know which one you prefer.
Summer Fruit Tart
Fabulous Food Fan
Recipe type: Baking
- 1½ cups sucanat (or other sweetener)
- 1 cup spelt grains (should give you 2 cups of spelt flour)
- ½ cup rolled oats
- ⅔ cup shredded unsweetened coconut
- ¾ cup butter ( in small cubes)
- 2 eggs lightly whisked
- 4 cups mixed fresh fruit
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp sea salt
- Preheat oven to 175°C (350°F).
- Lightly brush a 9-by-12½-inch baking tin with (canola or other light) oil, dust with flour, and tap to remove excess. Set aside.
- Mill the spelt grains in your Wondermill.
- Place spelt flour, rolled oats, sucanat, salt, shredded coconut, baking powder, baking soda and cold butter in the bowl of your food processor and pulse briefly several times. The mixture should look like coarse breadcrumbs.
- Set aside 1½ cups of this mixture.
- Mix 2 whisked eggs through the rest of your dough. Spread dough evenly into prepared tin.
- Place summer fruit in the tin, spread it evenly and sprinkle crumbs over the tart.
- Transfer tin to oven, and bake for 30 to 40 minutes or until a cake tester comes out clean.
- Transfer baking tin to a wire rack to cool. Using a serrated knife or bench scraper, cut into 3-inch squares. Store in an airtight container for up to 3 days.
I’m a huge fan of homemade pasta, but I honestly don’t end up making it very often. It really is pretty simple but it takes some extra time which can be a rare commodity around here. It’s nice that it ends up making for a special occasion though because it always makes such a difference in every dish. No dried pasta can ever match the great flavor and texture of homemade. It’s silky smooth but keeps a great bite and the flavor is always outstanding.
I’ve also never experimented with using whole wheat because I’ve always detested the whole wheat paste we’ve tried from the store. Sometimes trying to be healthy is just not worth it. BUT, I finally tried making homemade pasta using whole wheat and it was excellent. Even the kids loved it and probably couldn’t even tell the difference.
I used my WonderMill and ground the whole wheat on the pastry setting to get a nice fine grind. In my recipe I used about half whole wheat and half semolina but I think I’ll experiment with more wheat in the future to see how it changes the flavor and texture.
Feel free to cut the pasta in any shape you like, but I loved the thin spaghetti with the sage and brown butter sauce for a perfect weeknight meal. Enjoy!
Whole Wheat Pasta with Brown Butter Sage Sauce
Recipe type: Pasta
- 2 cups whole wheat flour
- 1½ cups semolina flour
- 1 teaspoon salt
- 5 large eggs
- 2 tablespoons Olive Oil
- Brown Butter Sage Sauce:
- 4 tablespoons butter
- 8 small sage leaves
- 3 tablespoons fresh lemon juice
- Combine flours and salt in a small bowl and then dump into a mound on a clean counter top. Create a well in the center of the mound and add the eggs and olive oil. With a fork, start to gently whisk the eggs and then start pulling in more of the flour from the edges, eventually combining all the ingredients into a stiff dough.
- Knead the dough for approximately 8-10 minutes until it becomes satiny and smooth.
- Divide the dough into 4 pieces, wrap in plastic wrap and let rest for at least 30 minutes.
- Using Pasta Roller, roll out to desired thickness and then use your desired noodle setting to cut into noodles.
- Cook fresh pasta in salted boiling water for 4-6 minutes.
- Brown Butter Sage Sauce:
- Melt butter in sauce pan over medium heat. Continue cooking until butter begins to brown. Remove from heat and add the sage and lemon juice. Add pasta and toss to coat.