Buckwheat crostata with blueberry jam
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- Serves: 12 persons
- 250 gwhite flour
- 250 gbuckwheat flour
- 170 gsugar
- 1 parcelbaking powder
- 1 tspsalt
- 1 tspcinnamon
- 200 gbutter
- 300 gblueberry jam
Step 1Mix 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.
Step 2Spread 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.
Step 3Approx. 40 mins. in an oven preheated to 180°C (convection). Remove from the oven, leave to cool completely on a rack.