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Pflaumen-Tarte mit Buchweizenmehl
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5 from 1 vote

Plum tart with buckwheat flour

A delicious tart with a thin dough made from buckwheat, hazelnuts and juicy plums. 
Prep Time20 mins
Cook Time40 mins
Course: Cake, Dessert, Kleinigkeit, Nachspeise, Süsses
Keyword: buckwheat, flour, hazelnuts, plum, Tarte, Vegan, Zwetschgen
Servings: 1 Tarte
Author: Verena Frei


  • Baking oven


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)


  • 10 Tbsp plum jam
  • Approx. 30 fresh plums
  • 2 Tbsp ground hazelnuts 
  • whole, roasted hazelnuts & some coconut blossom sugar


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


  • 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