- 1 Cup spelt flour
- 1/2 Cup whole wheatflour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 Cup butter or margarine (I used Earth Balance soy spread<--my fave!)
- 1/3 Cup agave or maple syrup
- 1 tsp. vanilla extract
- 1-2 Tbs. cold water
- 1/4 c. all fruit, no sugar preserves, any flavor (I used raspberry)
- 1 Cup powdered sugar (optional)
- 1-2 Tbs. non-dairy or organic milk (optional)
1. In a food prcessor, combine first 5 ingredients just till incorporated and begins to come together
2. Transfer to a bowl. With a wooden spoon, stir in vanilla and syrup.
3. Divide dough into two, equal size rectangles (form with your hand).
4. Wrap each one in plastic wrap and chill in the fridge for 30 minutes.
30 Minutes Later...
5. Preheat oven to 325 degrees.
6. On a floured board, roll our one rectangle into a large rectangle that is about 1/4-inch thick. Cut into 6 evenly sized rectangles.
7. Place all 6 rectangles on a lightly greased baking sheet (I greased mine with Earth Balance).
8. Top the center of each rectangle with a2-3 teaspoonfuls of fruit preserves. I left mine in a ball in the center without spreading it out, so avoid the tarts leaking in the oven. It worked out.
9. Roll out the second rectangle into a similarly large rectangle that is about 1/4-inch thick. Cut into 6 evenly sized rectangles.
10. Top each tart with a rectangle "lid." Crimp the edges with a fork. If you like (I will do this next time) poke a few hols in the top with a toothpick to give the tarts an authentic store-bought look.
11. Bake at 325 degrees for 17-20 minutes. Let cool 1 minute on the baking sheet, then transfer the tarts with a spatula to cool onto a cooling rack.
12. For optional frosting, combine confectioner's sugar and milk in a bowl. Spoon over each tart and top with sprinkles.
(13. And then if you're me, try your hardest to not to eat all of them in one sitting of Pregnant in Heels. Then try not to feel guilty when you realize you just ate all of them in one sitting of Pregnant in Heels.)