Buckwheat Bakewell Tart

21st November 2016 Update: New recipe and tutorial found here.

5th November Update: I’ve been a bad blogger, dearest reader, there is an easier option when making the pastry now. If you use the chia egg version from here then the whole thing will be a doddle. You’ll have to fiddle with the amounts, but when I try it again I’ll list everything for the new recipe.

Filling from: Here


Pie Crust

165g Buckwheat Flour
75g Butter, very cold, cut into cubes
4 to 6 Tbsp Ice Cold Water

Frangipane Filling

Raspberry Jam, enough to provide a thick covering to pie base.
125g Butter
125g Caster Sugar
125g Ground Almonds
1 Large Egg, Beaten


150g Icing Sugar
Cherries, halved.
Water as Needed


1. Grease the 8 inch/20cm flan tin with Butter and scatter with Buckwheat Flour, shaking out the excess.

2. Add the Buckwheat Flour to a bowl. Add the Butter and crumble together with hands until it forms a lumpy, dry breadcrumb like mixture. Add a Tbsp of Cold Water and mash together with fork. Keep adding Water and mixing until the Dough is sticky, but firm.

3. Dust with flour, knead into a ball and then form into a flat disc, dust a working surface with Flour then roll out the Dough into a circle and place over the baking tin. Dough will be fragile and may need to be dusted and re-kneaded. Make sure the sides are thick. Prick the bottom with a fork and place in fridge for 1 hour.

4. Blind bake, with baking beads or rice in crumpled greaseproof paper, for 10 to 15 minutes at 180c (Fan). Remove from the oven and remove the rice and greaseproof paper then bake for another 5 minutes or until centre is dry to the touch. Leave on wirerack. Spread the Raspberry Jam over the base.

5. Melt the Butter on a medium heat until completely melted. Remove from the heat and whisk in the Caster Sugar, then the Almonds and finally the Beaten Egg until a thick Batter has been formed. Spoon into the Pie Base, making sure it reaches the edges.

6. Bake the Tart at 180c (Fan) and once it has browned on the top, about 5 minutes, cover loosely with tinfoil and cook for the remaining time. The Frangipane when cooked should have a firm top, a skewer will come out clean and will have risen up, but will still feel soft inside. Remove to a wirerack and let cool completely. It will sink and become firmer.

7. Mix the Icing Sugar and Water until a thick Paste has been formed, spread over the tart and place the Cherry Halves around the edge. Let rest for around a day before cutting.


10 thoughts on “Buckwheat Bakewell Tart

  1. Hey, me again, just wanted to share a couple of tips (if I may). Rolling out GF dough is much easier if you do it between two sheets of parchment paper or one sheet of parchment paper at the bottom and some plastic wrap on the top. I also roll my dough in a little olive oil but in your case it might not be necessary, since you use butter.
    Second tip: blind baking. I never use beans or whatever. I simply FREEZE the rolled out dough in its pie dish. When it’s pre-baking time, it goes straight from the freezer into the oven. This allows the dough to stay in shape without having to add any weight or worrying that the sides will collapse under the heat. My dishes have never gotten sick from the harsh transition, whether Pyrex, ceramic or metal. It is also very convenient: I can make the dough way ahead of time. Let me know if you try.

    Liked by 1 person

    1. Thank you so much for sharing. I feel a little remiss as this is an old recipe and I’ve since developed a, dare I say it?, a fool proof recipe for pastry dough. I’ll update it to give others an easier option. I hope to make this again this year with the newer pastry. Thanks for all your support.

      Liked by 1 person

  2. Actually, talking to you just gave me an idea: you can probably remove the frozen dough out of its shell at baking time, just placing it on a baking tray. It should keep its original shape. Will give it a try.

    Liked by 1 person

      1. Okay, I have tried baking the frozen dough without the shell, and yes! It doesn’t collapse at all! However, you can only do this if you have lined the dish, which I usually do since I rolled it out on parchment paper. Otherwise the dough tends to stick to the dish as it freezes, thus making it practically unremovable…
        Next: where on your blog do I find the updated recipe for your dough?

        Liked by 1 person

      2. Wonderful!

        This dough:


        When used with a chia egg, which is listed with other variations below the main recipe, is amazing to work with in my experience. It stretches, it can be rolled extremely thin and is a breeze to work with. The pastry will be slightly dry due to the buckwheat, but I find a moist filling makes up for that and both can end up enhancing each other.

        My recipes are rather piecemeal, it’s due to the fact that everything is tried and tested before it’s ever added to the recipe page. I make no assumptions and no recipe is ever left if there are still possibilities for its improvement. I hope it’ll work for you and that you’ll at the very least find it interesting.

        Liked by 1 person

  3. Pingback: Time to Bulk Up |

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