Buckwheat Tart with Pomegranate Jam
This Buckwheat Tart with Pomegranate Jam combines the earthy flavor of buckwheat with the sweet tartness of pomegranate jam, creating a dessert that’s both unique and absolutely delicious. It’s perfect for those who love a bit of an unconventional twist on traditional tarts, and the addition of pomegranate offers a lovely balance of sweet and tangy. Whether you’re preparing it for a special occasion or a casual dessert, this tart is sure to impress your guests.
Serves: 8
Category: Desserts
Ingredients
| Ingredient | Quantity |
|---|---|
| Buckwheat flour | 250g |
| All-purpose flour (00 flour) | 200g |
| Butter | 250g |
| Sugar | 200g |
| Eggs | 60g |
| Egg yolks | 54g |
| Baking powder | 4g |
| Pomegranate jam | 300g |
Instructions
-
Prepare the Dough:
Begin by making the dough for the tart shell. Place both the all-purpose flour (00) and buckwheat flour in a large bowl or on a clean work surface, creating a well in the center. Add the cold, cubed butter into the flour mixture. Rub the butter into the flour using your fingers until it forms a crumbly texture. Then, add the sugar, egg yolks, and the whole egg.Break the eggs with a fork and begin mixing them into the flour, then start kneading the dough with your hands until it forms a smooth, firm dough. If the dough is too sticky, add a little more flour.
-
-
Rest the Dough:
Once the dough is ready, wrap it in plastic wrap and refrigerate for at least 3 hours. This helps the dough to rest and firm up, making it easier to work with later. -
Roll the Dough:
After the dough has rested, preheat your oven to 180°C (350°F) with the fan on. Roll out 3/4 of the dough between two sheets of parchment paper. Once rolled, place the tart pan upside down on the dough and cut around it to create a round shape that will fit the pan. -
Assemble the Tart:
Line the tart pan with the rolled-out dough, pressing it gently into the base and edges. Once the dough is in place, spread the pomegranate jam evenly over the dough in the pan. -
Create the Decorative Top:
Roll out the remaining dough to a thickness of about 3mm. Use a knife to cut long strips about 1 cm wide, and then cut some of the dough into small leaf-shaped pieces using a cookie cutter or by hand. Lay the strips of dough over the jam in a criss-cross pattern to form a lattice, and place the leaf-shaped cutouts along the edges and center of the tart for decoration. -
Bake the Tart:
Place the tart in the oven on the lower rack and bake for 35 minutes, or until the dough is golden and the jam is bubbling. For the last 5 minutes of baking, move the tart to the lower rack to ensure an even bake. -
Cool and Serve:
Once the tart is baked to perfection, remove it from the oven and let it cool on a wire rack before serving. The tart will hold its shape as it cools, and the pomegranate jam will set to a delightful, sticky consistency.
Tips for the Perfect Buckwheat Tart:
- Chill the dough well: It’s important to let the dough rest in the fridge for at least 3 hours. This allows the flour to absorb the butter properly, resulting in a flakier crust.
- Use high-quality pomegranate jam: The flavor of the jam is crucial in this recipe, so opt for a good-quality jam or even homemade if you have it.
- Decorate with care: You can be creative with the top of the tart! The leaf shapes add a beautiful, rustic touch, but feel free to use any other shapes that suit the occasion.
This Buckwheat Tart with Pomegranate Jam is the perfect blend of rustic flavor and sweet indulgence, making it a standout dessert for any occasion. Whether you’re hosting a special dinner or enjoying a quiet afternoon treat, this tart is sure to please your taste buds.
