The buckwheat tart is a rustic dessert with a mountain fragrance, prepared with a pastry with a strong character.
Its crumbly texture and the slightly toasted flavor of buckwheat pair perfectly with a sweet and fruity filling, making this tart ideal for a genuine breakfast or a homemade snack.
I chose an excellent blackcurrant jam for the filling.
If you love oil or butter-based pastries, check out these other recipes I leave right below:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 1/4 cup brown sugar (if you want a sweeter crust you can use up to 1/3 cup)
- 1 orange zest (grated)
- 5 tbsp butter
- 1 pinch salt
- 2 1/4 tsp baking powder (half a packet)
- 1 2/3 cup buckwheat flour
- 3/4 cup type 2 flour (or type 1 or all-purpose)
- 1/3 cup jam (of blackcurrants or another preferred flavor)
Tools
- 1 Mixing bowl
- 1 Zester
- 1 Fork
- 1 Rolling mat
- 1 Cake pan diameter 24/26 cm
- 1 Pastry wheel
- 1 Teaspoon
- 1 Rolling pin
Steps
To support the written recipe, at the beginning of the page you can also find the VIDEO RECIPE.
In a bowl, soften the butter and then add the sugar and start mixing with a fork.
Mix well until you create a cream.
Add the grated orange zest, the eggs, and a pinch of salt and continue mixing with the fork.
Incorporate the dry ingredients, the flours, and the vanilla-flavored baking powder.
When it’s no longer possible to use the fork, our hands will create a nice, smooth dough, soft but not sticky.
Take the cake pan, I used a 24 cm diameter one.
Butter and flour it.
Roll out a part of the dough inside the pan, either by hand or with a rolling pin.
Set aside a small ball to prepare the decorations.
Add your preferred jam on top and then start laying out the strips for decoration.
Turn on the oven to static mode and when it reaches the temperature of 340°F (170°C), bake for about 30 minutes.
Check with a toothpick before ending the baking process completely.
Let it cool completely before removing it from the pan: it will firm up as it cools.
How to Store Buckwheat Tart
The buckwheat tart can be stored at room temperature for 3–4 days
Keep it under a cake dome, or in an airtight container.
Store it in a cool, dry place, away from heat and humidity.
Avoid the fridge: it tends to dry out the pastry.
FAQ (Frequently Asked Questions)
Did you enjoy the buckwheat tart recipe?
If yes, and if you feel like it, express your vote and rating with the stars below.
If you give me 5 stars, it will obviously be the highest level of appreciation.
THANK YOU FROM THE BOTTOM OF MY HEART
