Plum and Blackberry Buckwheat Tart

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 we made one using half the blackberries called for in the recipe, plus peaches, apricots, blueberries and red plums. We upped the quantity of fruit, adjusting up the cornstarch and sugar accordingly, and heaped the fruit into the shell. It was just as wonderful.

[How did we dream up this tart? Read our story!]

You’ll need an 9-inch or 9 1/4-inch (measured across top) tart pan with a removable bottom.

Serves 6 to 8.