The buckwheat tart with no-butter shortcrust is a rustic tart, typical of my region, Trentino Alto Adige. Here, we often use buckwheat flour. It’s a simple, quick, delicious tart, perfect to pair with a good cup of tea for a snack or breakfast. Even better when enjoyed perhaps in a mountain hut after a nice walk. The combination of buckwheat with raspberries is just right. In this recipe, I used fine buckwheat flour, as I prefer it to the coarser one. It’s a recipe without butter, great for those who don’t like dairy or are intolerant, and it’s definitely lighter and healthier. If you like tart recipes, you can also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to Make the Buckwheat Tart with No-Butter Shortcrust
- 1 1/4 cups all-purpose flour
- 1 1/4 cups buckwheat flour
- 6 tbsp corn oil
- 1/2 cup sugar
- 2 tsp baking powder
- 1 pinch salt
- 2 eggs
- to taste raspberry jam
Tools
- Pan
- Stand Mixer
Steps to Make the Buckwheat Tart with No-Butter Shortcrust
To make the buckwheat tart with no-butter shortcrust, first put the eggs and sugar in the stand mixer bowl. Start mixing with the paddle attachment, then add the two flours and baking powder, corn oil, and finally the pinch of salt. I always recommend incorporating one ingredient before adding another. When the dough is ready, pour it onto a well-floured work surface and start working it with your hands. Since there’s no butter, you can use the dough immediately without resting time in the refrigerator.
Now take three-quarters of the dough, roll it out with a rolling pin, and place it in a well-oiled and floured 9.5-inch pan. To be sure it doesn’t stick, I used a sheet of parchment paper underneath. Place the dough in the pan, and if you have extra dough, remove it with a knife.
Pour in the jam of your choice. In this case, I chose raspberry jam, which is often paired with buckwheat cakes here in Trentino. With the remaining dough, you can create strips to place on top. I used a pastry cutter to create the strips.
Meanwhile, preheat the oven to 355°F. When it’s hot, bake the tart for about 30 minutes. Let it cool, then serve! Perhaps paired with a nice cup of hot tea. Delicious!
Storage and Tips
You can store the tart for a couple of days in an airtight container or under a glass dome.
If you don’t like raspberry jam, a classic berry or blueberry jam would also go very well.
