The rustic buckwheat tart is a truly exquisite dessert, a cake for those who love the rustic flavor of buckwheat . This buckwheat tart with blueberry jam is really simple and easy to make , with Ruggeri Buckwheat Flour. A perfect dessert for both breakfast and snack.
Ingredients for the rustic buckwheat tart
- 200 g of Ruggeri Buckwheat Flour
- 150 g of soft wheat flour
- 150 g of butter
- 80 g of muscovado sugar
- 1 medium egg
- 1 scant teaspoon of baking powder
- 1 pinch of salt
- 500 g of blueberry jam
Procedure
- Place the two sifted flours and yeast in the food processor with the blades, then the butter in cubes. Operate until the mixture is floury.
- Add the sugar, egg and salt. Turn the mixer on again until large crumbs form and are compacted together.
- Place on the work surface and try to obtain a smooth and homogeneous dough.
- Wrap the dough in cling film and leave to rest in the refrigerator for two hours.
- Once the time has passed, line a 23 cm diameter pan with baking paper and divide the dough in two. Roll out the larger part in the pan and create the base of the tart, eliminating the excess edges.
- Place back in the refrigerator for 30 minutes. Once the dough has rested, prick the pastry with the prongs of a fork.
- Spread the blueberry jam inside, leveling it with the back of a spoon. Take the rest of the dough and make the covering with shapes as desired.
- Put it back in the fridge for another 30 minutes, then bake in a hot oven at 175° for 35 minutes.
Recipe by Ketty Cucino Oggi .
