The two-flavor gluten-free tart, a perfect recipe for morning breakfast, is a rustic and gluten-free tart. A tart with a strong flavor and the unmistakable aroma of buckwheat, gluten-free and perfect for those who love traditional flavors.
In this shortcrust pastry, I also added rice flour, as in the buckwheat tart, to make the dough a little more delicate. The combination of the two jams makes it delicious and also very beautiful to present at the table.
If you have little time available, you can use the pastry right away, without any rest in the refrigerator. Roll it out, place it in the mold, make two cords, one longer than the other, arrange them in circles inside the base, put the jam inside the circles, and finally, bake. Very easy and too good, this two-flavor gluten-free tart is a must-try!
Kisses, Susy
Also try:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8 Portions
- Cooking methods: Electric oven
- Cuisine: Italian
- Energy 321.98 (Kcal)
- Carbohydrates 48.74 (g) of which sugars 20.48 (g)
- Proteins 4.35 (g)
- Fat 12.34 (g) of which saturated 7.11 (g)of which unsaturated 4.20 (g)
- Fibers 1.07 (g)
- Sodium 13.32 (mg)
Indicative values for a portion of 90 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 for the Two-flavor Tart
- 1 1/4 cups gluten-free buckwheat flour
- 1 1/4 cups gluten-free rice flour
- 2/3 cup brown sugar
- 7 tbsps butter
- 1 egg (medium size)
- 1 egg yolk
- 1 lemon zest (grated)
- Half teaspoon gluten-free baking powder
- as needed cherry jam (or sour cherry)
- as needed apricot jam
How to make the Two-flavor Gluten-Free Tart
I prepared the dough by hand and quickly. In a large bowl, I put the two flours, sugar, butter cut into pieces, the egg and yolk, the grated lemon zest, and the baking powder. I started mixing the ingredients with a fork, then compacted the dough with my hands into a nice dough ball.
I lightly flour the work surface, roll out the dough with the help of a rolling pin, place it on the tart pan, and prick the surface with the prongs of a fork. I remove the excess pastry from the edges and with the remaining pastry create two cords, one longer than the other, which I arrange in circles inside the base. I add the jam inside the circles and bake in a ventilated oven at 350°F for about 35/40 minutes. Once cooked, I let it cool well before removing it from the mold.
