The gluten-free buckwheat tart is a rustic, fragrant, and lactose-free tart made with muscovado sugar and rice flour. I made it for my friend Maura’s fiftieth birthday, who is gluten and lactose intolerant: a simple yet flavorful dessert, perfect for those who want to celebrate lightly.
If you love homemade tarts, I recommend trying the ricotta and lemon tart and the soft grandma’s tart: both fragrant, genuine, and perfect for any occasion.
The buckwheat, naturally gluten-free, provides a rustic and strong flavor that pairs wonderfully with red fruit jams. In this version, I also added rice flour to make the dough more delicate and crumbly.
When preparing a dessert for those with intolerances, it is essential to use only certified ingredients and clean utensils to avoid any contamination.
Ready to knead together? I’ll see you in the kitchen, friends.
Susy
- Difficulty: Very Easy
- Cost: Inexpensive
- 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
- 8 tbsps lactose-free butter (or 5 1/2 tbsps of seed oil)
- 1/2 cup muscovado sugar
- 1 medium egg
- Half teaspoon gluten-free baking powder
- 1 teaspoon vanilla extract (gluten-free)
- 1 cup cherry jam (gluten-free)
Tools
- Tart Pan 9 1/2-inch
How to Make the Gluten-Free Buckwheat Tart
In a clean, contamination-free bowl, place the buckwheat flour and rice flour in a well. In the center, add the sugar, pieces of butter (or oil), a pinch of salt, the egg, vanilla extract, and baking powder.
Quickly knead with your hands — I recommend using gloves — until you get a compact dough. Wrap it in plastic wrap and let it rest in the refrigerator for about 2 hours.
Once the time has passed, roll out the shortcrust pastry between two sheets of parchment paper and transfer the base to a 9 1/2-inch tart pan. Prick the bottom with a fork, fill with cherry jam, and use the leftovers to form classic strips for decoration.
Bake in a preheated convection oven at 350°F for 35-40 minutes, until golden.
Let it cool completely before removing it from the pan.Happy birthday to Maura ❤️.
Storage and Useful Tips
The gluten-free and lactose-free buckwheat tart keeps at room temperature for 3-4 days under a glass dome.
Questions and Answers
Can I use seed oil instead of butter?
Of course, you can use 5 1/2 tbsps.
