Buckwheat Frangipane Berry Tart

Buckwheat Frangipane Berry Tart 

Yield: One 9in Tart 

Download a printable version of the recipe here.

Tools: mixing bowls, food processor, 9in fluted tart pan 

Tart Dough (Pâte Sucrée):
113g softened unsalted butter
35g sugar
3g salt
150g BSM Sonora 00 flour
50g BSM Buckwheat flour
2 large egg yolks

Frangipane filling:
165g softened unsalted butter 
3 large eggs
165g sugar
165g BSM Buckwheat flour
25g BSM AP flour
5g salt
3g cinnamon
2g cardamom
10g vanilla extract

Blueberry jam: (Use other jam flavors If desired)
200g blueberries
100g sugar
Juice from one large lemon
Pinch of salt

Garnish: (sub in other berries if desired)
Fresh blackberries
Confectioner’s sugar

Blueberry Jam:
**Start this before making the tart dough.
Place blueberries, sugar, lemon juice, and salt in a mixing bowl. Fold the mixture together and allow to sit for 15 min. Place mixture in a saucepan and cook over medium heat, stirring gradually. Once the mixture starts to bubble, increase periodic stirring. Once the bubbles
become slower as the sugar caramelizes, lower the heat and ensure the bottom does not burn.
Total cooking time should take around 1 hr. Dip a spoon into the jam to retrieve a small amount.
If you can run your finger across the back of the spoon without it running, it is set. Remove from
heat and place jam in a bowl to cool at room temp.
Tart Dough:
Combine butter, sugar, and salt in a food processor. Pulse the mixture until opaque, about 2 min. Scrape the sides to ensure all ingredients are well incorporated. Combine the flours together and add to the butter mixture. Pulse until it just comes together. (It should look sandy.)
Add in the yolks and pulse until a dough ball is formed. Flatten out the dough on a sheet of food
wrap. Create a disk and cover completely. Place in the fridge for 1 hr.
Frangipane filling:
While the tart dough is chilling, combine all the frangipane filling ingredients in a food processor. Blend until a thick paste forms. Periodically scrape the sides of the bowl to ensure all
ingredients are incorporated. Set aside.

Baking Instructions: 
Remove the tart dough from the fridge. Press pieces of the dough into the edges of the fluted tart pan. Take the remaining dough and press evenly into the bottom of the pan. Ensure the dough
is evenly pressed throughout and not too much is pressed into the sides. Cover the tart with plastic wrap and chill for 30 min.
Preheat an oven to 350F.
Remove the tart pan from the fridge and place a piece of parchment over the bottom, followed by pie weights or dry legumes if you do not have pie weights. (Dried pinto beans are good to have on hand for this purpose.) Once the oven is up to temp, place the pan on the middle rack and blind bake for 20 min. Remove the parchment and beans and continue to bake for 5 min.
Remove the pan from the oven to cool.
Spread the jam on the bottom of the tart, followed by the frangipane. Dimple in the fresh blackberries. Bake for 20 min, rotate, and bake for an additional 8-10 min or until the top has
slightly puffed and is golden brown. Cool completely before dusting with confectioner’s sugar.