The gluten-free buckwheat tart is a rustic tart without lactose and with whole muscovado sugar. A tart I made for my friend Maura’s fiftieth birthday, who is allergic to gluten and lactose intolerant. In short, it was not easy to prepare a treat to celebrate this important day, but this gluten-free buckwheat tart was a great success! A simple tart like the whole grain tart, delicious and filled with cherry jam, it was the top.
Buckwheat does not contain gluten, it has a sweet and very rustic taste. In this tart, I also added rice flour to make the dough a little more delicate.
When we prepare a dessert for those with gluten allergy issues, we must use only gluten-free ingredients and take absolutely strict precautions, especially with utensils, to avoid contamination.
Shall we prepare it together? I’ll see you in the kitchen, friends.
Susy.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 6People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Energy 512.23 (Kcal)
- Carbohydrates 79.77 (g) of which sugars 36.60 (g)
- Proteins 6.31 (g)
- Fat 18.47 (g) of which saturated 0.39 (g)of which unsaturated 0.48 (g)
- Fibers 2.51 (g)
- Sodium 28.66 (mg)
Indicative values for a portion of 130 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 Gluten-Free Buckwheat Tart
- 2 cups gluten-free buckwheat flour
- 1/2 cup gluten-free rice flour
- 1/2 cup lactose-free butter (or 1/3 cup of vegetable oil)
- 1/2 cup muscovado sugar
- 1 egg (medium size)
- Half teaspoon gluten-free baking powder
- 1 teaspoon vanilla extract (gluten-free)
- 1 cup cherry jam (gluten-free)
Tools
- Tart Pan 9.5-inch
How to Make the Gluten-Free Buckwheat Tart
In a clean and gluten-free contamination-free bowl, I placed the buckwheat and rice flour in a mound. In the center, I added the sugar, butter pieces, a pinch of salt, the egg, vanilla extract, and baking powder. I quickly knead with my hands and recommend using gloves, compact the dough and wrap it in cling film. I let it rest in the fridge for at least a couple of hours.
After the resting time, I roll out the shortcrust pastry with a rolling pin between two sheets of parchment paper. I remove the top sheet and place it in the 9.5-inch pan. Trim the edges and prick the bottom with a fork. I fill the tart with cherry jam and with the leftovers, I make strips to create the classic lattice.
Bake in a fan oven at 350°F for 35/40 minutes.I take it out of the oven and let it cool well before removing it from the pan and then..
Many happy returns to Maura💖.
Questions and Answers
Can I use vegetable oil instead of butter?
Sure, you can use 1/3 cup.
