Buckwheat Tart with wild berry jam is a delicious dessert, also ideal for those with gluten intolerance.

In fact, buckwheat is gluten-free. I prepared this recipe also for those with lactose intolerance… I replaced the butter (an essential ingredient for shortcrust pastry) with seed oil, making a light and very good tart.

I also considered that buckwheat has a very particular taste, but I wanted it to be suitable for everyone, even for those who cannot indulge in sweets too much.

For this reason, to the buckwheat flour, I added a nice grating of orange and lemon zest, useful anyway to temper the assertiveness of the cereal in question.

Buckwheat, despite its name, is not a cereal, but a pseudo-cereal naturally gluten-free. It is rich in proteins, fibers, and minerals such as magnesium and iron, making it a healthy and nutritious ingredient. Its strong, slightly nutty flavor gives a unique touch to the pastry, making it different from the traditional versions with wheat flour.

Buckwheat contains a high amount of dietary fiber, more than other cereals.  In buckwheat, there is a high content of soluble carbohydrates called fagopyritols, which according to medical studies would improve glycemic control in patients with diabetes.

It is a butter-free pastry that I replaced with oil. Instead of granulated sugar, I used erythritol sugar. Otherwise, I found it really good.

I didn’t use dairy but a little water; you will see the satisfaction you’ll find with this shortcrust pastry.
If you are looking for a shortcrust pastry different from usual, try my sweet buckwheat pastry dough for cookies and tarts, easy and tried-and-tested.

The filling is based on wild berry jam, but you can also use blueberry or cherry jam.

TRY ITTTTT!!

Difficulty: Very Easy
Cost: Affordable
Rest time: 1 Hour
Preparation time: 15 Minutes
Portions: 12 People
Cooking methods: Electric Oven, Air Frying
Cuisine: Italian
Seasonality: All Seasons

179.04 Kcal

calories per serving

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Energy 179.04 (Kcal)
Carbohydrates 32.81 (g) of which sugars 10.80 (g)
Proteins 2.90 (g)
Fat 7.32 (g) of which saturated 0.95 (g)of which unsaturated 4.67 (g)
Fibers 1.96 (g)
Sodium 12.56 (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

Buckwheat Tart

2 cups buckwheat flour
1/2 cup erythritol (or granulated or cane sugar)
1 egg (medium at room temperature)
1 1/2 tsp baking powder (or gluten-free)
1/3 cup vegetable oil
3 1/3 tbsp water
as needed orange (grated zest)
as needed lemon (grated zest)
10 walnuts (halved)
1 1/2 cups wild berry jam (sugar-free)

Tools

Pan 9 inch
Bowl
Rolling Pin
Parchment Paper

Steps

Buckwheat Tart

You can knead by hand or with the help of a stand mixer: in a bowl, put the buckwheat flour.
Add the egg, vegetable oil, erythritol sugar, and baking powder.
(I used erythritol, but you can replace it with whichever sugar you prefer).
Add the zest of a lemon and an orange with untreated peel, well washed and dried.
Add the water.
Knead all the ingredients until you form a soft dough exactly of the same consistency as classic shortcrust pastry.
Form a dough ball and wrap it in a sheet of plastic wrap.
Place it in the refrigerator for half an hour, but you can also use it immediately if you prefer.
Next, roll out the dough with a rolling pin on a parchment paper sheet.
Line the tart pan with the dough.
Remove the excess dough and set it aside.
Pour the wild berry jam in the center.
Now scatter some chopped walnut halves over the entire surface of the jam.
Decorate the surface of the BUCKWHEAT TART with strips of dough.
Bake the BUCKWHEAT TART in a preheated static oven for 30-35 minutes. Always adjust with your oven’s temperatures. The cake should be golden on the surface.
Enjoy your meal

Advice

These repeated steps in the refrigerator will allow you to stabilize the dough: buckwheat doesn’t contain gluten, so the dough is more delicate to work with. The cold will help achieve a perfect result.

Baking advice. For the tart, bake in a static oven, 350°F for about 35 minutes, on the lowest rack. If you make a larger tart, increase the baking time.

However, always check as each oven has its timing.

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