Make Ahead

Strawberry Buckwheat Tart

May  4, 2019
0 Ratings
Photo by Robyn Marquis
  • Prep time 25 minutes
  • Cook time 35 minutes
  • Serves 8
Author Notes

This recipe was adapted from Amanda Hesser's Peach Tart, as part of the Recipe Off-Roading series. With strawberries popping up everywhere for Spring, I wanted to showcase a different fruit and make some other tweaks based on what I had lying around. Necessity is the mother of innovation, right?

Alternative Recipe Title: Accidental Game of Thrones Tart —Robyn Marquis

What You'll Need
  • 3/4 cup buckwheat flour
  • 3/4 cup plus 2 tablespoons wheat flour
  • 3/4 teaspoon kosher salt, divided
  • 1/4 cup brown sugar, loosely packed
  • 1/2 cup plus 1 teaspoon white sugar
  • 1/4 cup avocado oil, or other neutral oil
  • 1/4 cup olive oil
  • 2 tablespoons skim milk, plus more as needed
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cardamom
  • 2 tablespoons cold, unsalted butter
  • 12-16 ounces strawberries
  1. Rinse and dry the strawberries. Slice the medium ones in half and any larger ones into quarters to get them around the same thickness. I tried to achieve a pretty pattern in the tart so I laid them out on wax paper, but after bubbling away, you can't really see the pattern anymore. You could skip this step and just set them aside in a bowl.
  2. Preheat the oven to 425 degrees. In a small bowl, mix together the brown sugar, 1/2 cup white sugar, 1/4 teaspoon salt, 2 tablespoons wheat flour, cardamom, and butter. I like to cut the butter into smaller pieces to make it easier to achieve the crumb texture. The mixture should feel like beach sand with a few clumps remaining. Set aside.
  3. In a medium mixing bowl, add the buckwheat flour, 3/4 cup wheat flour, 1/2 teaspoon salt, and 1 teaspoon white sugar. Use a fork to stir these together. In a small bowl, mix together the avocado oil, olive oil, milk, and vanilla extract. Pour the wet ingredients into the dry ingredients and use the fork the combine until just mixed. The buckwheat flour is drier than the all-purpose flour from the original recipe, so you might need another splash of milk to dampen everything. You could also play with the ratio here; I was planning to use 1 cup of wheat and 1/2 cup of buckwheat, but I had 3/4 cup of buckwheat left so I did half and half.
  4. Add the flour mixture to your tart pan. The original recipe uses an 11" pan, but I only have a 10", so I used that. Press the mixture into the pan using your finger pads to get an even thickness. I find it helps to focus first on getting the sides patted up and firm, and then even out the rest of the crust along the bottom.
  5. Top the crust with the strawberries, perhaps in a fun pattern, and then crumble the sugar mixture over the top. Bake for 35-40 minutes until the fruit is bubbling, and the crust is slightly brown along the edges. You will be able to see a slight difference in color from the original buckwheat shade. Let cool completely on a rack to allow for the juices to gel. Serve with whipped cream or vanilla ice cream.

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