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5
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Plum tart with buckwheat flour
A delicious tart with a thin dough made from buckwheat, hazelnuts and juicy plums.
Prep Time
20
minutes
mins
Cook Time
40
minutes
mins
Course:
Cake, Dessert, Kleinigkeit, Nachspeise, Süsses
Keyword:
buckwheat, flour, hazelnuts, plum, Tarte, Vegan, Zwetschgen
Servings:
1
Tarte
Author:
Verena Frei
Equipment
Baking oven
Ingredients
Tarte base:
150
gr (1 ¼ cup)
buckwheat flour
from Alnatura
150
gr (1 ½ cup)
ground hazelnuts
50
gr (1/2 cup)
coconut blossom sugar
2
pinches
of salt
2
Tbsp
soy flour
from Alnatura
Zest of
1
organic lemon
100
(1/2 cup)
cold vegan butter
Approx. 70
ml (1/3 cup)
cold water
Plum jam
300
gr (10.5 oz.)
apple sauce
50
gr (1/2 cup)
coconut blossom sugar
350
gr (12 oz.)
fresh plums
Juice of
1/2
lemon
1
tsp
cinnamon
3-4
Tbsp
corn flour
from Alnatura (or starch alternatively)
Topping:
10
Tbsp
plum jam
Approx. 30
fresh plums
2
Tbsp
ground hazelnuts
whole, roasted hazelnuts & some coconut blossom sugar
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