The gluten-free dual flavor tart is the perfect breakfast dessert: rustic, fragrant, with a taste reminiscent of traditional recipes. The base is made with buckwheat flour, naturally gluten-free and loved for its bold taste.
In this shortcrust pastry, I also added rice flour, just like in my buckwheat tart, to make the dough more delicate and crumbly.
In this version, I chose to use two different jams: a delicious combination that makes the tart not only delicious but also beautiful to bring to the table.
If you’re short on time, you can easily use the pastry immediately without letting it rest: roll it out, place it in the mold, create two concentric cords, fill with jams, and bake. Very easy and genuine, the gluten-free dual flavor tart smells like home and tradition… and it’s truly irresistible.
Absolutely a must-try!
See you soon, Susy 💗
Also try:
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- 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 dual flavor tart
- 1 1/3 cups gluten-free buckwheat flour
- 1 cup gluten-free rice flour
- 2/3 cup brown sugar
- 1/2 cup 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
Useful Tools
- Bowl
- Fork
- Mold
How to make the gluten-free dual flavor tart
I prepared the dough by hand in a few minutes. In a large bowl, I pour the two flours, sugar, butter in pieces, the egg, the yolk, the grated lemon zest, and the baking powder. I start mixing with a fork, just enough to combine the ingredients, then I switch to my hands and work quickly until I get a smooth and compact dough.
I lightly flour the work surface and roll out the pastry with a rolling pin. I transfer the dough into the tart pan, adhering well to the edges, and prick the base with a fork.
I remove the excess pastry and reuse it to form two cords: one longer and one shorter. I place them on the base creating two concentric circles. I fill the spaces with the jam, distributing it evenly.
I bake in fan mode at 350°F for about 35-40 minutes, until the surface is golden. Once ready, I let the tart cool completely before removing it from the pan, so it stays perfect and doesn’t break.
