Makes one 10-inch tart

Buckwheat, a fruit seed related to rhubarb, is used here as a grain. A small amount added to the pastry gives the tart an earthy brown crust and a robust taste. Because buckwheat has virtually no gluten, the dough is easier to handle if the counter is well floured.

PASTRY

1 cup all-purpose flour

¼ cup whole-wheat flour

¼ cup buckwheat flour

3 tablespoons granulated sugar

¼ teaspoon salt

½ cup (1 stick) cold unsalted butter, cut up

3 tablespoons ice water

1 teaspoon cider vinegar

Extra all-purpose flour (for sprinkling)

1. In a bowl, combine the all-purpose, whole-wheat, and buckwheat flours, granulated sugar, and salt.

2. With your fingers or two blunt knives, cut the butter into the mixture until it resembles coarse meal. In a small bowl, whisk together the ice water and vinegar. Add the vinegar mixture to the flour mixture and stir with a fork until the dough holds together. If necessary, add more water, 1 teaspoon at a time.

3. On a lightly floured counter, knead the mixture lightly to form a dough. Flatten into a disk. Wrap in foil and refrigerate for 40 minutes.

FILLING

5 medium plums (about 1½ pounds), cut into ½-inch slices (5 cups)

½ cup walnuts, chopped

½ cup granulated sugar

2½ tablespoons cornstarch

¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

Ice water (for brushing)

Granulated sugar (for sprinkling)

2 tablespoons apple jelly, melted

Confectioners’ sugar (for sprinkling)

1. Set the oven at 400 degrees. Have on hand a 10-inch tart pan with a removable bottom.

2. In a bowl, combine the plums, walnuts, granulated sugar, cornstarch, cinnamon, and ginger.

3. On a floured counter, roll the pastry to a rough 13-inch round. Lift it onto the rolling pin and ease it into the tart pan, letting the edge overhang the side of the pan. Spoon the plum mixture into the pastry. Fold the pastry overhang over so it covers the edge of the filling. With a pastry brush, brush the top of the pastry with ice water and sprinkle with granulated sugar.

4. Bake the tart for 45 to 50 minutes or until the pastry is browned and the juices are bubbling.

5. Set the pan on a wire rack. While the tart is still warm, with a pastry brush, brush the apple jelly over the fruit filling. Sprinkle the pastry generously with confectioners’ sugar. Jean Kressy

Jean Kressy can be reached at jeankressy@comcast.net