Buckwheat crostata with blueberry jam

Name: Buckwheat crostata with blueberry jam
Prep time: 20 min
Total time: 60 min
Yield: 12
Ingredients: 250 g white flour; 250 g buckwheat flour; 170 g sugar; 1 parcel baking powder; 200 g butter; 2 eggs; 300 g blueberry jam; 1 tsp salt; 1 tsp cinnamon

Total: 1 hr | Active: 20 min.

vegetarian

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This is one of the desserts that my son grew up with. It's simple and has very few steps and ingredients. It's a quick crostata recipe without the laborious task of rolling the dough. You can make it with regular white flour, wholemeal flour or our favourite – half white, half buckwheat flour. Blueberries and cinnamon make for a winning combination. This crostata tastes great cold – but it's also delicious served lukewarm with vanilla custard or a scoop of ice cream.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 12 pieces

Dough
250 g	white flour
250 g	buckwheat flour
170 g	sugar
1 parcel	baking powder
1 tsp	salt
1 tsp	cinnamon
200 g	butter, cut into pieces, cold
2	eggs, beaten

Crostata
300 g	blueberry jam

How it's done

Dough

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.

Crostata

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.

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