This tart made with buckwheat has a unique aroma, with its rustic character that tastes a bit like hazelnut and pairs beautifully with the sweet and slightly tart flavor of cherry jam.
It’s a mix of flavors that immediately evokes the mountains and summer afternoons. You can enjoy it at breakfast to get a boost, for snack with a nice hot tea, or serve it as a dessert after dinner, perhaps with a scoop of vanilla ice cream.
Come along with me, let’s get to work and start baking!
Happy recipe, Giusi.
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- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 1 Hour 50 Minutes
- Portions: 6People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the buckwheat tart
- 2 cups buckwheat flour
- 1 cup rice flour
- 1/2 cup raw cane sugar
- 6 tbsp butter
- 2 eggs
Steps for the buckwheat tart
In a large bowl, mix the eggs with the sugar. Then, add the softened butter, which should be at room temperature to blend easily.
Add the buckwheat flour and the rice flour. Knead until you create a homogeneous and compact dough. Do not overwork it, just enough for the ingredients to come together.
Wrap the dough in plastic wrap and let it rest in the fridge for about an hour.
After the resting time, take the dough out of the fridge. Remove about 4-5 oz of dough from the total and set it aside: you’ll need it for the final decoration.
Take the larger part of the dough and roll it out directly inside the mold you’ve chosen. I used a rectangular mold, but you can easily use a round mold 9-10 inches in diameter, previously buttered and floured.
Spread the dough with your hands, pressing gently to cover the bottom and create a side edge.
Once the dough is spread in the mold, pour the cherry jam and level it evenly with a spoon or spatula, leaving the edges of the crust free.
Finally, take the dough you set aside and crumble it directly over the jam, covering the surface irregularly but evenly.
Bake the tart in a preheated oven at 350°F for about 35-40 minutes.
Let the tart cool completely before removing it from the mold and enjoying it.
I hope you enjoyed this recipe for buckwheat tart with cherry jam.
See you soon, Happy Tart to everyone.
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