These festive-looking tarts are perfect when you need to whip up a light dessert for entertaining, and can be served warm or cool. Serve with a dollop of your favourite creamy accompaniment. 






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  • 1 cup (140 g) wholemeal spelt flour
  • 1 cup (150 g) plain (all-purpose) flour
  • ¼ tsp baking powder
  • ¼ cup (35 g) coconut sugar
  • 200 g chilled unsalted butter, chopped
  • ¼ cup (60 ml) iced water
  • ⅓ cup (40 g) almond meal (ground almonds)
  • 1 eggwhite, for brushing

Strawberry filling

  • 750 g strawberries
  • 2 tbsp coconut sugar
  • 2 tsp lemon juice
  • 2 tsp vanilla extract

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Refrigeration time: 15 minutes

  1. Place the flours, the baking powder and sugar in a food processor and pulse to combine. Add the butter and process until the mixture looks like fine crumbs. Add the water and pulse until a dough comes together into a ball. Turn out the dough and, using clean hands, shape it into a smooth disc. Wrap it in plastic wrap and place in the fridge for 15 minutes.
  2. Preheat oven to 180°C (350°F). Preheat a large baking tray on the middle shelf for 15 minutes.
  3. To make the strawberry filling, use a small sharp knife to remove the strawberry green tops and slice them. Place them in a big bowl and add the sugar, lemon juice and vanilla. Toss to coat, using a spatula.
  4. Remove the dough from the fridge, unwrap it and divide and shape the dough into 4 equal rounds. Place between sheets of non-stick baking paper and roll into rough 3mm-thick circles (about 18cm). Using a rolling pin, roll out the dough into 3mm-thick oval shapes.
  5. Remove the top sheet of paper. Scatter the pastry with the almond meal, leaving a 4cm border. Cover with an even layer of the strawberry filling. Fold the pastry edges over the filling to hold it, pinching together as you go. Using a pastry brush, brush the edges with the eggwhite (you can sprinkle over a little extra coconut sugar here, if you like).
  6. Wearing oven gloves, remove the heated tray from the oven. Use the baking paper to carefully lift the tart onto the tray (the hot tray makes for an extra-crispy base). Bake for 30 minutes or until the pastry is golden brown. With your oven gloves on, remove the tart from the oven. Allow it to cool on the tray, then slide onto a board and slice to serve. 



This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand