Buckwheat Tart with Roast Plums
Ingredients
For the dough
200
g
margarine
100
ml
agave syrup
1
Teaspoon(s)
ground vanilla
2
Tablespoon(s)
apple cider vinegar or apple balsamic vinegar
250
g
apple puree
250
g
buckwheat flour
1
Pack(s)
baking powder
200
g
ground almonds
For the filling
1
kg
plums
0.5
Teaspoon(s)
ground vanilla
0.5
Teaspoon(s)
ground cardamom
2
Tablespoon(s)
cane sugar
1
Pack(s)
fruit tart glaze, red
2
Tablespoon(s)
plum spread or plum jam
For garnish
Some
icing sugar
Tablespoon(s)
mint leaves
Other things needed
1
cake tin (20cm diameter)
Preparation
1. Preheat your oven to 180 °C (355 °F) upper and lower heat. Grease the springform cake tin.
2. For a moist cake batter, start by mixing the margarine with the agave syrup, vanilla extract, apple vinegar and apple puree.
3. Mix the flour with the ground almonds, baking powder and salt. Gradually incorporate the flour mixture into the wet ingredients mix.
4. Pour the batter into the greased baking tin, and bake in the oven for approx. 50–60 minutes.
5. Leave the tart to cool for a while, then slice it through the middle so you have two tart bases. Leave to cool completely.
6. Wash the plums, then pit them and cut into quarters. Spread the plum slices out on a baking tray, sprinkle with sugar, vanilla and cardamom, and put in the oven for around 20 minutes at180 °C (355 °F) upper and lower heat.
7. Prepare the fruit tart glaze according to the packet instructions, using plum jam dissolved in water.
8. Place a cake ring around one of the tart bases. Fill with plums, and pour on the glaze. Then place the second tart base on top. Leave to set for 60 minutes in the refrigerator. Then remove the cake ring.
9. Dust the buckwheat tart with icing sugar, and garnish with mint. The tart yields around 12 slices.
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