can i make this plum tart gluten-free?

yes, this recipe is naturally gluten-free. the base is made from buckwheat flour, ground hazelnuts and soy flour, all of which are gluten-free. if you have coeliac disease, just make sure your flours are certified gluten-free, since otherwise there can be traces from processing.

which plums work best for the tart?

ripe, aromatic plums or italian prune plums from late summer work best. prune plums are a little firmer and hold their shape well while baking, while regular plums turn juicier. either is fine, just make sure the fruit is sweet and not too watery.

can i use store-bought plum jam instead of homemade?

yes, you can. store-bought plum jam is usually sweeter, though, so i would spread a thinner layer. the homemade version made from apple sauce, plums and a little corn flour needs far less sugar.

why is the buckwheat base blind baked?

blind baking keeps the thin, nutty base nice and crisp so it does not turn soggy under the moist plum jam. lay baking paper on the dough and weigh it down with dried chickpeas or beans so it bakes evenly.

how do i store the plum tart?

covered, the tart keeps for 2–3 days in the fridge. since the base draws a little moisture over time, it tastes crispiest on the first day. you can warm individual slices briefly in the oven before serving.

26 SEPTEMBER 2019

Plum Tart with Buckwheat Flour

By Verena Frei

Jump to recipe Print Rate

This post is also available in: deutsch

Jump to recipe

Last updated 5 July 2026

Prep: 20 min
Cook: 40 min
Total: 1 hr
Servings: 1 tart

Hello lovelies,

today it gets fruity with a plum tart with buckwheat flour – a thin, nutty base made from buckwheat and soy flour, topped with homemade plum jam and fresh plum halves. It comes with little sugar and is a slightly lighter take on a classic tart. The classic in question is my vegan Swiss apple quiche, where a sweet custard of plant cream and yogurt is poured over the apple slices.

Vegan plum tart with hazelnuts on parchment paper, from above

The heart of it is the buckwheat base: it has a naturally nutty flavor that I boost with ground hazelnuts. The key is to blind bake it briefly first, so it stays crisp and does not turn soggy under the moist plum jam. You simmer the jam yourself from apple sauce, fresh plums and a little cinnamon, then thicken it with a spoonful of corn flour.

Because buckwheat, soy and corn flour are all naturally gluten-free, the tart is also suitable for anyone with a gluten intolerance. It tastes best, of course, right in the middle of plum and prune-plum season in late summer.

Caramelised plum halves and hazelnuts on the finished tart, close-up

This plum tart is part of my little guide to flour alternatives – which gluten-free flours there are and what they are best for, you can read in flour alternatives and 2 delicious recipes. The second recipe from that guide is a savory one: chickpea herb pancakes filled with mushrooms, whisked from protein-rich chickpea flour.

If you love plum season as much as i do, be sure to check out my plum cake with healthy crumbles or try the plum cake with crumbles and curd layer for something creamier. And if you are craving more tarts, you will love my vegan berry tart with crumbles.

Love, Verena

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: be sure to blind bake the nutty base first, otherwise it turns soggy under the moist plum jam. baking paper plus a few dried chickpeas or beans as a weight makes this easy. it is worth using fresh buckwheat flour, as it can quickly taste a little bitter. use ripe plums or prune plums from late summer; if you like it even less sweet, leave out some of the coconut blossom sugar in the jam. if the edges turn too dark, cover them loosely with foil for the last few minutes.

5.0 from 1 vote

Plum tart with buckwheat flour

Juicy vegan plum tart with a nutty buckwheat flour base and homemade plum jam. Naturally gluten-free, lightly sweetened and perfect for late summer plum season.

Course:Cake
Prep:20 min
Cook:40 min
Servings:1 tart

Vegan

print pin

EQUIPMENT

Baking oven

INGREDIENTS

Tarte base:

150gr (1 ¼ cup)buckwheat flour
150gr (1 ½ cup)ground hazelnuts
50gr (1/2 cup)coconut blossom sugar
2pinchesof salt
2Tbspsoy flour
Zest of1organic lemon
100(1/2 cup)cold vegan butter
Approx. 70ml (1/3 cup)cold water

Plum jam:

300gr (10.5 oz.)apple sauce
50gr (1/2 cup)coconut blossom sugar
350gr (12 oz.)fresh plums
Juice of1/2lemon
1tspcinnamon
3-4Tbspcorn flour or starch alternatively

Topping:

10Tbspplum jam
Approx. 30fresh plums
2Tbspground hazelnuts
whole, roasted hazelnuts & some coconut blossom sugar

Different ingredients at home? Open the Recipe Finder

INSTRUCTIONS

Tarte base

Mix buckwheat flour, hazelnuts, sugar, salt and soy flour in a bowl
Add the lemon zest
Add the cold butter in pieces
Add water to the bowl and knead well – best to do it with hands
Wrap the dough up and keep it refrigerated (at least 30 minutes)

Plum jam

Cut the plums into pieces and put all ingredients but the corn flour into a pot
Let it boil up briefly and then let it simmer at medium heat
Dissolve the corn flour in some water and then add it to the jam
Puree it and let it cool off

Topping

Preheat the oven to 170°C (338°F)
Roll out the dough and place it on a round baking pan or into a tart pan (either on baking paper or grease the pan)
Now blind bake the base for 15 minutes (e.g. with dried chickpeas or beans)
In the meantime cut the plums in half
Take the base out of the oven and sprinkle 2 Tbsp hazelnuts on it
Spread approx. 10-12 Tbsp plum jam on top
Add the plum halves on top, sprinkle with chopped hazelnuts and some coconut blossom sugar
Bake for another 20-25 minutes – you may cover it up if the edges turn too dark

Calories: 320 kcal

GOOD TO KNOW

Frequently asked questions

yes, this recipe is naturally gluten-free. the base is made from buckwheat flour, ground hazelnuts and soy flour, all of which are gluten-free. if you have coeliac disease, just make sure your flours are certified gluten-free, since otherwise there can be traces from processing.
ripe, aromatic plums or italian prune plums from late summer work best. prune plums are a little firmer and hold their shape well while baking, while regular plums turn juicier. either is fine, just make sure the fruit is sweet and not too watery.
yes, you can. store-bought plum jam is usually sweeter, though, so i would spread a thinner layer. the homemade version made from apple sauce, plums and a little corn flour needs far less sugar.
blind baking keeps the thin, nutty base nice and crisp so it does not turn soggy under the moist plum jam. lay baking paper on the dough and weigh it down with dried chickpeas or beans so it bakes evenly.
covered, the tart keeps for 2–3 days in the fridge. since the base draws a little moisture over time, it tastes crispiest on the first day. you can warm individual slices briefly in the oven before serving.

How did you like this recipe?

No comments yet

Be the first to share your thoughts.

TAGS:CAKEPANCAKESTARTEKOKOSMEHLCHICKPEA FLOURBUCHWEIZENBUCKWHEATPFLAUMENPLUMFLOURALTERNATIVE FLOURSGLUTENFREECORN FLOURAPPLEVEGAN

@frei_style on Instagram

Instagram content blocked by your cookie settings.

Share this recipe

Vegan banana bread with plums and hazelnuts, sliced to show the plum jam layer and roasted hazelnuts

Plum Tart with Buckwheat Flour