A fruit tart with a layer of rhubarb custard curd on a spelt and oat base.
Recipe (low sugar, oil free):
Spelt flour – 2tbsp
Oat flour – 1tbsp
Almond milk – 1tbsp
Blueberries – 1tbsp
Apple chopped – 1tbsp
Raisins – 6
Rhubarb and custard curd – 1/2tbsp
Oven temperature 180°C
Mix the flours with the milk to make a dough. Knead it for a few minutes. Flatten the dough into a disc shape. Crimp the edge of the disc. Spread out the curd over the dough disc. Top with the blueberries, apples and raisins. Bake in the oven for 15 to 20 minutes.
Fruit Turnover by cakeontherun (Instagram)