Preparation
- Make the dough: Combine the whole grain spelt flour, sugar, and salt. Rub in the cold butter pieces until the mixture is crumbly. Add the egg and quickly work it into a smooth dough. Wrap in foil and chill for 60 minutes.
- Shape the base: Divide the dough into three equal parts. Roll out two parts into 24 cm circles. Place one on baking paper (for the lid) and chill. Place the second in a lined springform pan. Use the third part to form a 4 cm high edge. Prick the base with a fork and chill.
- Prepare the filling: Boil sugar with 3 tbsp water until it caramelizes to a light brown. Add the cream and simmer for 12–15 minutes until thickened. Stir in the honey and chopped walnuts. Let it cool until lukewarm.
- Assemble and bake: Preheat the oven to 200 °C. Spread the filling onto the base. Fold the pastry edge inward, brush with water, and place the lid on top. Press the edges firmly with a fork and prick the lid several times.
- Finishing: Bake on the second shelf from the bottom for 30–35 minutes until golden brown. Let it cool in the pan for 20 minutes before removing.
Tip: The tart is best sliced from the next day. Wrapped in foil, it keeps for 2–3 weeks and gains even more flavor over time.
Properties: Savoury (Sweet-Savoury), Hearty, Aromatic, Nutritious, Vollkorn
