Spelt, Ricotta and Marsala Prune Tart

 Drawing on my passion for Italian flavours, this tart delivers with sticky sweetness and lovely textures. Coconut sugar and spelt flour combine together to make this tart refined sugar free and richer in fibre due to spelt flour being far less processed than regular white flour. 

Drawing on my passion for Italian flavours, this tart delivers with sticky sweetness and lovely textures. Coconut sugar and spelt flour combine together to make this tart refined sugar free and richer in fibre due to spelt flour being far less processed than regular white flour. 


INGREDIENTS

(makes one 7” round tart)

FOR THE SPELT PASTRY

1 1/4 cup spelt flour (155g), extra for rolling

1/4 cup coconut sugar 

75g unsalted butter, cold and cut into cubes

1 egg

 

FOR THE PRUNES

2 cups prunes, pitted 

250ml marsala (or prune juice if you don't want to use alcohol)

1/4 cup coconut sugar

2 tablespoons vino cotto

 

FOR THE RICOTTA FILLING

450g fresh ricotta

1/2 cup coconut sugar

1 teaspoon vanilla extract

zest of one orange

3 eggs

 

2 tablespoons flaked almonds

METHOD

  1. Firstly, get started on your pastry. In a food processor, whiz together the flour and coconut sugar until well combined. Add in the butter and pulse until the mixture resembles fine bread crumbs. Lastly add the egg and mix until the dough is just coming together. Turn out onto a clean, floured surface and bring together to form a disc. Cover with cling film and place into the fridge for 1 hour to rest.
  2. When your pastry has finished chilling, remove from the fridge and roll out between 2 sheets of baking paper. Gently peel pastry away from the paper and press into a 7inch tart tin. Trim the edges and place back into the fridge while you prepare the prunes and the filling.
  3. In a medium saucepan, bring the marsala, vino cotto and coconut sugar to the boil. Add in the prunes and simmer for 10 minutes, until the prunes are juicy and the syrup has thickened slightly. Turn heat off and allow to cool.
  4. Meanwhile, to make the filling, place the ricotta in the bowl of a food processor and process until smooth. Transfer to a large bowl. Use a wooden spoon to beat in the sugar,orange zest and vanilla until combined. Use a balloon whisk to whisk in the eggs, 1 at a time, until combined and smooth. Preheat your oven to 180C with the fan on.
  5. Take the pastry from the fridge, fill with the ricotta mix and smooth with the back of a spoon. Place the prunes, leaving behind the syrup in the saucepan, in an even layer on top of the ricotta. Sprinkle over the flaked almonds and place into your preheated oven, baking for 45 minutes or until set.
  6. To serve, spoon over remaining sticky syrup, with the addition of some mascarpone or cream.
Sian Redgrave