Spelt tartlet with yogurt cream and blueberries

Ingredients

For 1 serving

• Spelt flour28 g
• Butter6 g
• Brown sugar5 g
• Eggs8 g
• Greek yogurt 2%60 g
• Honey5 g
• Blueberries40 g

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat a conventional oven to 180 °C.
2. In a bowl mix the spelt flour and brown sugar, add the cold butter in small cubes and rub in with your fingertips until sandy, then add the egg and knead quickly until the pastry holds together.
3. Roll it out between two sheets of baking paper to about 4 mm thick, line a tartlet tin and prick the base well with a fork.
4. Blind-bake for 15 minutes, until the case is golden and dry, and let it cool completely: fill it while warm and the yoghurt turns runny.
5. Mix the Greek yoghurt with the honey and fill the cooled case; rinse and dry the blueberries.
6. Top with the blueberries and serve straight away, before the pastry goes soft.