preheat oven to 380 F

in food processor

200g Spelt flour

slice 100 g of butter into the bowl

on speed 3
mix till texture sandy, not too short, the heat of the movement needs to make the texture a bit humid

parchment paper and light olive on blue springform
press the dough onto the bottom of the form and light rim on side, but not high

pre-cook the dough for 10 min.

sieve 2 cans of halved, unpeeled fruits – collect juice in pan with copper base

cut fruit into slices and transfer into large metal bowl

mix in medium ceramic bowl

2 TBSP sugar

1 TBSP vanilla

add to fruit and move, (it becomes a kind of puree, depending on the type of fruit)

pour into precooked dough, move carefully to not break the still wet dough

bake for 20 minutes

mix in medium ceramic bowl

2 TBSP sugar

1 TBSP potatoes starch

1 TBSP rum

heat juice, when almost boiling, add the starch mixture

bring again to boil for 30 seconds

pour SLOWLY over the baked tart, the liquid will disturb a bit the baked puree