The buckwheat tart with jam is a rustic dessert, ideal for those looking for a more rustic variant of the classic tarts. The shortcrust pastry used in the recipe is made with buckwheat flour.
This is a herbaceous plant belonging to the Polygonaceae family and is particularly cultivated in the provinces of Sondrio and Bolzano.
It contains various vitamins of group A, B, and J, very useful for protecting vision, helping to maintain healthy skin, and important for combating stress, inflammatory states, and chronic fatigue.
Buckwheat is very dear to the culinary tradition of Northern Italy, being an almost constant presence in the pantries of homes in mountain areas.
In such places it is used for cakes, tarts, and biscuits as well as for savory preparations among which we remember the famous pizzoccheri of the Valtellina tradition.
Returning to the present recipe, the shortcrust pastry obtained has a slightly nutty and aromatic flavor that goes wonderfully with the sweetness of the preserve, which can be the preferred one among berries, cherries, strawberries, apricots, or others.
This dessert can be an excellent choice for a snack or after a meal. Its preparation is quite simple, but the final result is as tasty as it is scenic, with its rustic appearance evoking warmth and tradition.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 307.86 (Kcal)
- Carbohydrates 42.43 (g) of which sugars 20.67 (g)
- Proteins 4.14 (g)
- Fat 14.24 (g) of which saturated 8.70 (g)of which unsaturated 5.34 (g)
- Fibers 2.59 (g)
- Sodium 51.58 (mg)
Indicative values for a portion of 75 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
- 1 1/2 cups buckwheat flour
- 1/2 cup spelt flour
- 1/4 cup sugar
- 1 tbsp orange honey
- 3/4 cup butter
- 2 egg yolks
- to taste orange zest
- to taste lemon zest
- to taste fine salt
- 1 cup cherry jam
Tools
- 1 Bowl
- 1 Spatula
- 1 Lemon Grater
- 1 Mold non-stick tart pan with removable bottom 9-inch diameter
Steps
To prepare the buckwheat tart with cherry jam, start by making the pastry. For the procedure click here
Fill with an even layer of jam.
Roll out the remaining pastry, which should be thick and still fresh from the fridge.
Create strips from this, cutting them with a sharp knife or a pastry wheel.
Arrange them in a lattice pattern over the jam and secure them to the edges of the tart.
Place the tart in the fridge for half an hour before proceeding with baking.
Bake in a preheated oven, at 356°F, in static mode, for about 30 minutes.
Allow to cool before removing from the mold.
The buckwheat tart with cherry jam is now ready.
Storage
Store in an airtight container for cakes or under a glass dome, for about 4 days at room temperature.
Store in an airtight container for cakes or under a glass dome, for about 4 days at room temperature.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by myself. To view the recommended products click here.
