Plum and Blackberry Buckwheat Tart

Original recipe by: Leslie Brenner

This glorious tart — which makes the most of plums and blackberries all through the summer — has a touch of rusticity and whole-grain earthiness from the buckwheat in its crust.

It may look fancy, but it couldn’t be easier. No blind-baking, no peeling fruit, no rolling out dough, no making pastry cream. Its crust, made with half buckwheat flour and half all-purpose flour, gets pressed into a removable-bottom tart pan. The filling is super simple to achieve: Toss sliced plums and ripe blackberries together with sugar, cornstarch and salt. Transfer the beautiful mess into the tart shell, scatter sliced almonds on top and bake.

You can also play endlessly with the filling, using any combination of stone fruits and berries. Recently I made one using half the blackberries called for in the recipe, plus peaches, apricots, blueberries and red plums. I upped the quantity of fruit, adjusting the c…