Donna Hay: Basics To Brilliance Kids

If you love berries and sweets, try Donna Hay's strawberry tart for dessert. Also try: Donna's peach tart!


  • 1 cup (140g) wholemeal spelt flour

  • 1 cup (150g) plain (all-purpose) flour

  • ¼ teaspoon baking powder

  • ¼ cup (35g) coconut sugar

  • 200g chilled unsalted butter, chopped

  • ¼ cup (60ml) iced water

  • 1/3 cup (40g) almond meal (ground almonds)

  • 1 egg white, for brushing

  • Fruity filling

  • 750g strawberries

  • 2 tablespoons coconut sugar

  • 2 teaspoons lemon juice

  • 2 teaspoons vanilla extract


  • 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 fruity filling, use a small sharp knife to remove the green tops of the strawberries, then slice them in half. 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, and divide and shape the dough into 4 equal rounds. Place each piece between sheets of non-stick baking paper and roll into roughly 3mm-thick circles (about 18cm). 

  • 5.

    Remove the top sheet of paper from each pastry circle. 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 egg white (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.

  • 7.

    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.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 942kj
  • Fat Total 47g
  • Saturated Fat 26g
  • Protein 13g
  • Carbohydrate 123g
  • Sugar 65g
  • Sodium 142mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at or from your favourite book store.

Note: Omit the peach filling in the video for the strawberry filling to make this recipe.

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