Mini Farro Tarts
Prep time: 
Cook time: 
Total time: 
Serves: 15
 
These mini farro tarts are the perfect recipe to make for your family. Fill them with homemade lemon curd, jam or yogurt and top them with berries for a healthy breakfast, dessert or after school snack.
Ingredients
  • For the tart:
  • 2½ cups (300 g) farro (emmer) flour (Triticum Dicoccum)
  • ½ teaspoon (1 g) baking powder
  • 2 pinches salt
  • ⅔ cup (150 g) cold butter, cut into cubes + more to butter pans
  • Zest from 1 organic lemon
  • ⅓ cup (75 g) turbinado sugar
  • 1 large organic egg + 1 egg yolk
  • For the filling:
  • Greek yogurt, lemon curd, homemade jam (etc)
  • Fresh berries
Instructions
  1. Preheat the oven to 350°F (180°C).
  2. In the bowl of a stand mixer equipped with the paddle attachment, add the flour, baking powder, salt and butter. Mix on medium speed for 1-2 minutes.
  3. Add the lemon zest, turbinado sugar and eggs. Combine until the dough comes together as a ball. Flatten the dough into a disc, wrap with plastic wrap and place in the refrigerator for 30 minutes.
  4. Butter fifteen 4-inch tart pans with removable bottoms. Divide the dough into 15 pieces. Push each piece of dough into the tart pan until the dough evenly covers the bottom and sides. Pierce the bottom of the dough with a fork many times. (If you have fewer tart pans, you can take turns baking. In this case, keep the dough in the refrigerator until ready to use. You can also use this recipe to make the crust for an 11-inch (28cm) pan crostata. If so, follow the recipe in that link for tips on how to roll out the dough and fill the crostata.)
  5. Bake the mini farro tarts for 22-24 minutes or until the crust is golden brown.
  6. Add your filling of choice (Greek yogurt, lemon curd, homemade jam etc) and top with fresh berries. Enjoy!
Recipe by Italicana Kitchen at https://italicanakitchen.com/mini-farro-tarts/