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Buckwheat crostata with blueberry jam
20 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 396
  • Fat about 15g
  • Carbohydrates about 58g
  • Protein about 6g
This is needed
This is needed for 12 pieces
  • 250 g white flour
  • 170 g sugar
  • 250 g buckwheat flour
  • 1 parcel baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 200 g butter, cut into pieces, cold
  • 2 egg, beaten
  • 300 g blueberry jam
  • One tart tin (approx. 24 cm in diameter), base lined with baking paper, sides greased
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And that's how it's done
And that's how it's done
Mix the flour, buckwheat flour, sugar, baking powder, salt and cinnamon in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the eggs, mix quickly to create a crumbly mixture.
Spread half of the dough over the base of the prepared tin, press down firmly with the back of your hand or the base of a glass, create a rim approx. 2 cm high around the edge. Spread the jam on top, cover with the remaining crumbly dough.
To bake
Approx. 40 mins. in an oven preheated to 180°C (convection). Remove from the oven, leave to cool completely on a rack.