Buckwheat Apple Frangipane Tart

Buckwheat Apple Frangipane Tart

Buckwheat Apple Frangipane Tart 

Makes enough for one 9” tart or two 5” tarts 

For the Buckwheat Tart Dough 

1 ½ cups (195g)  buckwheat flour 

½ teaspoon salt 

2 teaspoons sugar (cane, palm, date, etc)

1 teaspoon lemon zest 

1 stick (120g) cold butter, cut into ½” cubes 

2 eggs, whisked 

1 tablespoon cold water 

In the bowl of a food processor, combine buckwheat flour, salt, sugar, and lemon zest. Pulse a few times to combine. Add cold butter, and pulse until you reach a sandy texture. Add eggs and, while pulsing, add 1 tablespoon of water. The dough will not have formed a ball, but should hold when pinched together. Turn onto a lightly floured surface and bring into a ball by kneading a few times. Once the dough is in a ball, you can divide it in half for two tarts or keep it together for a larger one. Flatten the round slightly so it’s about 1-1 ½” tall, and wrap in plastic wrap. Put in the fridge for at least 30 minutes, or freeze the dough for later use. 

For the Frangipane 

1 cup (100g) almond or hazelnut flour 

½ cup (80g) sugar (cane, palm, date, etc)

5 tablespoons (75g) butter, soft but not melted 

1 egg

2 teaspoons vanilla

½ teaspoon salt 

Add all ingredients into the bowl of a food processor (or mix in a large bowl), and blend until smooth and no chunks of butter remain. 

Note: If you’re making one small 5” tart and freezing the other dough, do the same here. Freeze half the frangipane and let defrost in the fridge for 24 hours before you want to use it. 

For the Apple Filling (halve this amount if you’re making one 5” tart) 

3-4 apples, cored and cut lengthwise into thin slices

1 teaspoon vanilla 

1 1/2 teaspoons lemon juice

1 teaspoon lemon zest 

1 teaspoon ras el hanout (optional) 

1 teaspoon cinnamon 

¼ teaspoon salt 

4 teaspoons sugar (cane, palm, date, etc)

In a large bowl toss apples, vanilla, and lemon juice together. In a small bowl, whisk together all remaining ingredients, then toss with the apples. 

To assemble & bake 

Preheat oven to 375º F. Grease and lightly flour a tart or pie dish. Remove dough from the fridge, and lightly flour a work surface. Roll dough out approx ⅛” thick. Place on top of tart dish, and gently press to mold into base and up the sides. Trim excess dough so there’s no more than 1” overhang. Fold the excess dough back over the edge and pinch to mold it into the sides and base (you’re trying to give the tart a slightly thicker edge than bottom by doubling up the excess dough, but if you don’t have excess you can just trim the crust at the top of the dish!). Scoop the frangipane into your dough-lined dish, and smooth it out to the edges in an even layer. Begin to add your apples by laying them down on top of the frangipane in a slightly overlapping circular layer. When you reach the beginning of your first layer, keep going by layering the same way but moving in towards the center so the tips of the apples in your second round touch in the middle of the tart and cover the frangipane. Place tart dish on a baking sheet, and bake on the center rack of the oven for 45-50 minutes, until golden brown and set. Remove from oven and let cool 15 minutes before serving. Top with toasted nuts and powdered sugar, if desired. Serve with vanilla ice cream or whipped cream, and enjoy!


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