Skip to main content
FreistyleRecipes · Travel · Slow Living
  • Vegan plum tart with buckwheat flour, hazelnuts and fresh plums, seen from above
  • Vegan plum tart with hazelnuts on parchment paper, from above
  • Caramelised plum halves and hazelnuts on the finished tart, close-up

26 SEPTEMBER 2019

Plum Tart with Buckwheat Flour

By Verena Frei

Jump to recipePrintRate

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.

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.

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.

Vegan plum tart with buckwheat flour, hazelnuts and fresh plums, seen from above

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
printpin

EQUIPMENT

  • Baking oven

INGREDIENTS

Tarte base:

Plum jam:

Topping:

INSTRUCTIONS

Tarte base

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

Plum jam

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

Topping

  1. Preheat the oven to 170°C (338°F)
  2. 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)
  3. Now blind bake the base for 15 minutes (e.g. with dried chickpeas or beans)
  4. In the meantime cut the plums in half
  5. Take the base out of the oven and sprinkle 2 Tbsp hazelnuts on it
  6. Spread approx. 10-12 Tbsp plum jam on top
  7. Add the plum halves on top, sprinkle with chopped hazelnuts and some coconut blossom sugar
  8. 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?

Leave a comment

Never published.

No comments yet

Be the first to share your thoughts.

TAGS:CAKEPANCAKESTARTEKOKOSMEHLCHICKPEA FLOURBUCHWEIZENBUCKWHEATPFLAUMENPLUMFLOURALTERNATIVE FLOURSGLUTENFREECORN FLOURVEGAN

FOLLOW US

@frei_style on Instagram

Follow us for daily inspiration from our kitchen.

Instagram content blocked by your cookie settings.

Share this recipe

PIN IT

Pinterest

Vegan plum tart with buckwheat flour, hazelnuts and fresh plums, seen from above
Save to Pinterest