This free-form tart is designed to be generous, forgiving and deeply satisfying, the kind of bake that looks beautiful precisely because it isn’t perfect. A flaky wholegrain spelt pastry cradles soft almond frangipane, ripe late summer/early autumn pears and pockets of sharp berry chia jam, all brought together in loose, rustic folds.

The recipe makes enough pastry for two tarts, each serving at least six. Bake one now and freeze the other for another day, or make both for a table that needs something quietly impressive, nourishing and full of flavour.

Recipe & styling Amber Rose, Photo Greta Kenyon

Rough Puff Wholegrain Pastry
(Make at least 2 hours ahead, or preferably the night before)

• 120 g wholegrain spelt flour
• 120 g white spelt flour
• 1 tsp coconut sugar
• 1 tsp sea salt
• 175 g cold unsalted butter, cubed
• 1 tsp apple cider vinegar
• 9-10 tbsp ice-cold water
• Frangipane
• 120 g unsalted butter, softened
• 120 g coconut sugar
• 120 g ground almonds
• 2 large free-range eggs, lightly beaten

Filling

• 1 quantity berry chia jam (see below)
• 4-5 ripe Conference pears, peeled, quartered and cored
• To Serve
• Crème fraîche or natural Greek yoghurt

 

Sift both flours into a large bowl and add the coconut sugar and salt. Add the cubed butter and rub it into the flour using your fingertips until you have a mixture of smaller crumbs and larger flakes – work quickly to keep the butter cold.

Add the vinegar and 8 tablespoons of the ice-cold water. Use your fingertips to draw the mixture together from the edges towards the centre, then gently squeeze into a rough ball. If needed, add the remaining tablespoon of water.

Place the dough onto a sheet of cling film, sprinkle lightly with a little extra water, wrap tightly and refrigerate for at least 1 hour or overnight.

Unwrap the dough, cut in half and place one portion on a lightly floured surface. Roll into an oblong approximately 20 × 28 cm. The dough may feel crumbly – it will come together as you roll.

Fold the dough into thirds like a letter, roll back out to the same size, then fold again. Repeat once more (three folds total), then rewrap and refrigerate for at least 1 hour or overnight. Repeat with the second half of the pastry.

Beat the butter and coconut sugar together until pale and fluffy, using a stand mixer, electric beaters or a strong arm and whisk. Add the eggs one at a time, beating well after each addition. Gently fold in the ground almonds until fully incorporated. Set aside.

Preheat the oven to 180°C. Roll one portion of pastry into a rough circle about 38 cm in diameter. Transfer carefully to a baking tray lined with baking paper. Repeat with the second portion.

Spoon half of the frangipane into the centre of each pastry round, spreading it out to a circle about 12-15 cm wide. Arrange half the pears over the frangipane, then dot with teaspoonfuls of berry chia jam.

Fold the pastry edges up and over the filling, working your way around to create loose, rustic pleats. Pinch overlapping edges gently so they hold during baking. Repeat with the second tart.

Transfer the trays to the freezer for 1 hour (no longer). This helps the tarts hold their shape as they bake.

Once firm, bake in the preheated oven for 1 hour to 1 hour 10 minutes, until the pastry is deeply golden and the filling is set. Remove from the oven and allow to cool slightly before serving.

Serve warm or at room temperature with crème fraîche or natural Greek yoghurt. For a finishing touch, drizzle lightly with runny honey once baked.

Note

If baking only one tart, the second can be frozen. Remove from the freezer 30 minutes before baking and cook as above.

 

Quick Berry Chia Jam

• 300 g mixed berries (fresh or frozen)
• 2-3 tbsp coconut sugar or honey (to taste)
• 1-2 tbsp lemon juice
• 2 ½ tbsp chia seeds

 

Place the berries in a small saucepan over medium heat. Cook for 5-10 minutes, stirring occasionally, until the fruit breaks down and becomes saucy. Remove from the heat and mash lightly with a fork, leaving some texture. Stir in the sweetener and lemon juice, then add the chia seeds and mix well.

Leave to sit for 10-15 minutes, stirring once or twice, until thickened. Taste and adjust sweetness or acidity if needed. Transfer to a clean jar and cool completely before sealing.