A Tart You’ll Want on Repeat
This spelt blueberry crumble tart delivers on texture and taste. It features a golden, nutty spelt crust filled with fresh or frozen blueberries and topped with a crunchy crumble that bakes to perfection. It’s rustic, fuss-free and perfect for any time of the year.
There’s no need for fancy equipment or pastry skills. You can prep this tart in under 20 minutes and let the oven do the rest. It’s naturally sweetened and made without dairy, making it ideal for anyone looking for a healthier bake.
Why It Works
Spelt flour adds a richer flavour and more fibre than white flour. Blueberries bring juiciness and natural sweetness. The crumble topping gives it a lovely bite. It’s not overly sweet, making it perfect as a light dessert or even a mid-morning treat.
You can use frozen berries, which means this tart works year-round. It holds well, slices cleanly, and pairs beautifully with coconut yoghurt, plant cream or just on its own.
Spelt Blueberry Crumble Tart
Description
A simple, wholesome tart made with spelt flour, juicy blueberries, and a crispy oat crumble topping. Naturally sweetened, dairy-free, and full of flavour.
Ingredients
For the base:
For the filling:
For the crumble topping:
Instructions
Preheat the oven to 180°C (fan 160°C) / 350°F.
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Line a 20–23 cm tart tin with baking paper or lightly grease.
Make the base.
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In a bowl, mix spelt flour, melted coconut oil, maple syrup, cold water, and salt until it forms a dough. Press it evenly into the tart tin, pressing up the sides. Prick the base with a fork.
Parbake the crust.
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Bake for 10 minutes. Remove and set aside while preparing the filling.
Prepare the filling.
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In a bowl, mix blueberries with cornflour, lemon zest, lemon juice, and maple syrup (if using). Stir gently to coat.
Make the crumble.
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Combine oats, spelt flour, sugar, cinnamon, and salt. Add coconut oil and rub together until crumbly.
Assemble the tart.
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Pour the blueberry filling into the parbaked crust. Sprinkle the crumble topping evenly over the top.
Bake.
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Bake for 30–35 minutes, or until the topping is golden and the filling is bubbling.
Cool and serve.
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Let rest for at least 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 310kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 9g45%
- Sodium 80mg4%
- Potassium 160mg5%
- Total Carbohydrate 40g14%
- Dietary Fiber 5g20%
- Sugars 10g
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes:
- You can serve this tart warm with a scoop of plant-based ice cream.
- Keeps in the fridge for up to 4 days.
- Best eaten within 24 hours for the crispiest topping.
Optional Substitutions or Variations:
- Swap blueberries with blackberries or cherries.
- Use almond flour for the crumble for a nutty flavour (not nut-free).
- Add vanilla extract to the filling for extra sweetness.
- For a gluten-free version, use GF spelt substitute and certified GF oats.
