The buckwheat shortcrust pastry has a rustic taste and appearance, offering desserts that truly taste like home and tradition.
To make it, I used buckwheat flour and a smaller percentage of whole spelt flour in the recipe. This allowed me to obtain a delicious pastry, more than you could imagine, which then became the base for a tart filled with jam I prepared at home.
Few steps, a necessary rest in the fridge, to give this dough compactness and stability, and here is a simple pastry to work with that does not break.
In Northern Italy, and especially in Trentino, desserts made from buckwheat flour are a tradition.
They fall into the category of those rustic and satisfying desserts that use good flours, rich in nutrients that certainly deserve to be more known and appreciated, especially today, when in every sector of cuisine, we try to combine goodness with the genuineness of the raw materials used.
From this consideration, my desire to create desserts with less refined and possibly organic flours was born, leading me to wonderful recipes, in which certainly, as a good Sicilian, I wanted to add scents or flavors typical of my land.
In this recipe, for example, I use orange honey and to scent both the grated peel of lemon and that of orange. They give the pastry an aroma that persists, without being overpowering, embracing and enhancing its flavor without overshadowing it.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 238.36 (Kcal)
- Carbohydrates 25.22 (g) of which sugars 8.54 (g)
- Proteins 4.04 (g)
- Fat 14.23 (g) of which saturated 8.69 (g)of which unsaturated 5.33 (g)
- Fibers 2.31 (g)
- Sodium 43.58 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 1/2 cups buckwheat flour
- 1/2 cup whole spelt flour
- 1/4 cup sugar
- 1 tbsp orange honey (or wildflower or acacia)
- 2/3 cup butter
- 2 egg yolks
- to taste orange zest
- to taste lemon zest
- to taste fine salt
Tools
- 1 Bowl
- 1 Lemon Grater
- 1 Spatula silicone
- 1 Baking Pan non-stick with removable bottom, 8.5 inches diameter
Steps
To prepare the buckwheat shortcrust pastry, start by working the butter with the sugar and grated citrus peels.
Then add the honey and continue working.
Next, add the fine salt and egg yolks, continue kneading.
Incorporate the two flours with the other ingredients.
Once you’ve obtained a firm and homogeneous dough, wrap it in plastic wrap and let it rest in the fridge for a few hours, preferably overnight.
Take the dough out of the fridge a few minutes before starting to work with it.
With it, you can make excellent cookies, simple or filled, or tarts with jam or marmalade.
The buckwheat shortcrust pastry is now ready.
To make a tart, grease a baking pan with a removable bottom.
Roll out 2/3 of the pastry, with a rolling pin and using a little flour.
If working on a wooden surface, it is useful to roll out the pastry on a sheet of parchment paper.
Cover the greased mold with the rolled-out dough.
Create a border by removing any excess dough, which can still be used to make the strips.
Prick the base with a fork.
Fill the base as you like.
Storage
The buckwheat shortcrust pastry can be stored in the fridge, wrapped in plastic wrap, for 2 or 3 days.
The buckwheat shortcrust pastry can be stored in the fridge, wrapped in plastic wrap, for 2 or 3 days.
Here’s a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here’s a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
