Cardamom Plum Buckwheat Crumble Tart

Ingredients

• buckwheat flour120 g
• all-purpose flour60 g
• cold butter, cubed100 g
• powdered sugar35 g
• egg yolk1 large
• plums, pitted and sliced5 medium
• light brown sugar50 g
• ground cardamom1 tsp
• rolled oats45 g
• ground almonds35 g
• lemon juice1 tbsp
• salt1/4 tsp

Method

1. 1Heat the oven to 180°C and grease a tart pan or deep pie dish.
2. 2Rub buckwheat flour, all-purpose flour, powdered sugar, salt, and cold butter together until sandy, then mix in the egg yolk and 1-2 tbsp cold water to form a dough.
3. 3Press the dough into the pan and chill for 10 minutes while you prepare the filling.
4. 4Toss plum slices with brown sugar, cardamom, and lemon juice, then arrange them tightly in the crust.
5. 5Combine oats, ground almonds, and a small spoonful of flour with a little extra cold butter until crumbly; scatter over the plums.
6. 6Bake for 35-40 minutes until the crust is set and the topping is golden.
7. 7Cool for at least 20 minutes before slicing so the filling settles.

Tips

• Buckwheat flour gives a deep nutty edge; keep the dough cold for the best texture.
• If your plums are very juicy, add an extra teaspoon of ground almonds to the filling.
• A small pinch of salt on top after baking makes the fruit flavor pop.

Nutrition