PLUM TARTE

for a tart baked in a square or rectangular form

 

¾ cup of buckwheat flour

¾ cup of hazelnut meal

1 tsp cocoa
4 tbs of butter cut into pieces
a pinch of salt
1 tbs of birch sugar(xylitol)

1 whole egg

frangipane
1 egg
1 egg white
1/2 cup ground hazelnuts

1/3 cup burch sugar

1 tsp cocoa

1 tsp vanilla extract

1 tsp rosewater

a pinch of salt

4 tbs plum jam mixed with rosewater

12-16 plums

I tell you. I have been baking this tart three times. And this because I did not like the pictures I made. I just have problems with acepting the pictures I make recently. I keep wondering where does it come from? Maybe I do not have enough time to focus on the shoot, may be the light is not good. Or may be I have lost my style? Anyway this tart was baked three times and each time I tried to improve it ever so slightly. To the last two I added the rosewater and when I tasted it it was a revelation! The combination of buckwheat, hazelnuts and rosewater with plums is just amazing! You will love it!

 

In the mixer or by hand work the cold butter cut into small chunks with the buckwheat flour, hazelnut meal, birch sugar and salt. Add the egg and mix it until the dough comes together. Form the dough into a flat  rectangle and wrap in plastic wrap. Put in the refrigerator for the dough to rest for at least 30 minutes. Remove the dough from the refrigerator. Roll it up to approx. ¼ inch thick and press the dough in the tart form with removable bottom. Cover the crust with the baking paper and put some weights on the paper,  (I use some old beans) and bake blind  for 20 minutes. Prepare the frangipane: in a blender, beat the eggs with vanilla, rosewater, birch sugar, salt and cocoa until thick and pale and then mix in the ground hazelnuts. Remove the partially baked crust from the oven and remove the paper with the weights. Smear the plum jam on the bottom, pour the cream into the crust and  arrange the quatered plums on top. Bake at 180 degrees for 30-35 minutes, until golden. Serve dusted with powdered sugar.

 

 

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