Raspberry jam tart with buckwheat flour and hazelnuts

I usually like making this raspberry jam tart after having been hiking in the Alps, taking  true raspberries! I come home, make a raspberry jam and bake this cake. I make it with buckwheat and brown sugar because it’s more rustic and I add hazelnuts because they make it more crunchy.



  • 10 tablespoons (120g) unsalted butter at room temperature
  • 1/2 cup (100g) brown sugar
  • 3 large egg yolk
  • 1  cup (10g) flour
  • 1 cup (120g) buckwheat flour
  • 1/cup hazelnuts
  • 2 teaspoons baking powder
  • 1 cup (450g) raspberry jam


  • Pulse or crush the hazelnuts cup almonds,
  • Mix the 2 different flours, add baking powder, sugar, the egg yolks, hazelnuts and butter. Work mixture with your fingertips
  • Wrap in plastic and chill l in the fridge until hard, 30–35 minutes.
  • Once dough in the fridge is hard, remove plastic and divide dough into 2 pieces making 1 piece about twice the size of the other. Flatten the biggest one into a thick disk using your fingers or a rolling pin and press the dough up and around the sides of tart pan
  • Spoon jam into the center of crust and spread to the corners using an offset spatula or a spoon. Using your fingertips, crumble remaining disk of dough over the jam
  • Slice the remaining dough in stripes, then lay them over the jam
  • Bake in the oven for 30-45 minutes. Transfer tart pan to a wire rack and let the tart cool in pan 30 minutes.