The buckwheat flour tart, filled with red berry jam, is an autumn/winter classic. The flavour of the flour blends perfectly with both the acidity of the berries and the warm, enveloping notes of dried fruit, especially hazelnut.
Tags
Recipe categories
Difficulty
Preparation time
40 minutes
Cooking time
35minutes
Nutrition table
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Chef
Ingredients
Name
farina 00
Value
70 g
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buckwheat flour
Value
180 g
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sugar
Value
100 g
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soft butter
Value
100 g
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hazelnut flour
Value
50 g
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egg yolks
Value
1
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Egg
Value
1
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salt
Value
to taste
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cinnamon
Value
to taste
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hazelnut flour
Value
60 g
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00 flour
Value
30 g
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soft butter
Value
60 g
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powdered sugar
Value
60 g
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hazelnut paste (optional)
Value
10 g
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Raspberry extra jam
Value
125 g
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Egg
Value
1
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salt
Value
to taste
Title
Preparation steps:
Preparation steps template
Short
Preparation steps
Description
Start by mixing the soft butter with the sugar and a pinch of salt.
Description
Add the egg and yolk at room temperature and mix.
Description
Add the flours and cinnamon and knead briefly until you obtain a soft but not sticky dough (if necessary, add a little flour on the table). Let it rest in the fridge for a few hours, preferably overnight.
Description
Add the egg and yolk at room temperature and mix.
Description
Add the flours and cinnamon and knead briefly until you obtain a soft but not sticky dough (if necessary, add a little flour on the table). Let it rest in the fridge for a few hours, preferably overnight.
Description
Roll out the shortcrust pastry into a very thin sheet and line a freshly buttered 18 cm mould with it. Transfer to the freezer.
Description
For the frangipane: mix soft butter with sugar and a pinch of salt.
Description
Add the egg at room temperature and whisk.
Description
With a spatula, combine the flours and hazelnut paste.
Description
Assembly: Take the cold shortcrust pastry shell out of the freezer and spread a layer of raspberry jam on the base. the base with a layer of raspberry jam.
Description
Using a pastry bag, squeeze the frangipane over the jam and level it well with a spatula.
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Place the raspberry jam in the frangipane.
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Bake at 160°, ventilated oven, for about 30/35 minutes. Attention: it is ready when the frangipane has puffed up and is firm and the pastry appears golden brown. If you use a classic baking tray, I recommend moving the cake to the lowest shelf of the oven in the last few minutes so that the base cooks well.
Description
Let it cool completely and decorate it with raspberries.
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Ingredients for 4 people: