Crostatine morbide farina di farro e marmellata

Crostatine Morbide con Farina di Farro e Marmellata (Spelt flour Jam Tartlets)

  • Author: Nicoletta
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 6 tartlets 1x
  • Category: Breakfast, Brunch, Dessert
  • Method: Baking
  • Cuisine: Italian


Crostatine Morbide con Farro e Marmellata, Spelt flour Jam Tartlets, are refined sugar-free, dairy-free, made with spelt flour and homemade jams.


  • 250 g organic spelt flour + more for kneading
  • pinch salt
  • 3 tsp baking powder
  • the zest of 1 organic orange
  • 100 g honey (I used Miele Millefiori)
  • 1 egg + 1 egg yolk, organic free-range
  • 80 g vegetable oil (I used peanut oil)
  • jam


  1. I made the shortcrust pastry the old way, by hand, in a bowl. I placed the flour, a pinch of salt, the baking powder in the bowl and stirred.
  2. Then I added the honey, orange zest, egg and egg yolk, vegetable oil, and stirred with a fork.
  3. I poured the soft pastry onto a wooden board dusted with spelt flour and kneaded it gently and quickly until I formed a ball. Add a little more flour if too soft.
  4. I put the shortcrust pastry in the refrigerator for about 15 minutes and in the meantime, I greased and floured the tartlet pans with a removable bottom.
  5. After the resting time in the fridge, I placed the pastry on the floured work surface and rolled it with a rolling pin, dusted with a little flour.
  6. With the help of a ravioli or pizza cutter, I cut the circles of pastry dough, bigger than the circumference of the tartlet pan. I added them to the pans, patching the dough as it breaks (it is soft and delicate). I pricked the bottom with the tins of a fork.
  7. Then, I filled the tartlets with a couple of teaspoons of jam.
  8. I re-rolled the leftover scraps of pastry, I cut out hearts and placed them on the jam tartlets.
  9. I preheated the oven to 350 °F (180°C) and in the meantime, put the tartlets back in the fridge until the oven reached the temperature.
  10. I finally baked the tartlets for about 20 minutes or until nice and golden brown.
  11. Took them out of the oven and left them in their pan to cool, then removed from the pans and enjoyed them!
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