This tart made with buckwheat has a unique aroma, with its rustic character that has a hint of hazelnut and pairs perfectly with the sweet and slightly sour taste of cherry jam.
It’s a mix of flavors that immediately brings to mind the mountains and summer afternoons. You can enjoy it for breakfast for a boost, at snack time with a nice hot tea, or serve it as a dessert after dinner, perhaps accompanied by a scoop of vanilla ice cream.
Come with me, let’s get to work and start creating!
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
- 1 3/4 cups buckwheat flour
- 1 cup rice flour
- 7 oz raw cane sugar
- 7 oz butter
- 2 eggs
Steps for the Buckwheat Tart
In a large bowl, work the eggs with the sugar. Next, incorporate the soft butter, which should be at room temperature to mix easily.
Add the buckwheat flour and the rice flour. Knead until you create a homogeneous and compact dough. Do not overwork it, just mix until the ingredients are combined.
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 1/2 – 5 oz of dough from the total and set it aside: this will be used for the final decoration.
Take the larger part of the dough and roll it out directly inside the mold you have chosen. I used a rectangular mold, but you can easily use a round mold with a diameter of 9-10 inches, 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 a 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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