Some time ago I received a pack of buckwheat flour, and I was waiting for the right inspiration for a special dessert, which would enhance its strong taste, a little bitter, and its authenticity. I was thinking about making cookies (I don't exclude to propose them in the future, since I have some buckwheat flour left), but then I thought of a really wholesome dessert, simple and hyper-adaptable, so I decided to make a tart.
And, to go well with the strong scent of buckwheat and the sweetness of the short pastry, I chose a jam that was sweet, but not too much, with some sour aftertaste, which created a perfect combination (IMHO): I chose, in fact, a raspberry jam (raspberries were from Trentino Alto Adige), sweet to the right point with the sharp accent that I was looking for.
The result is a simple, tasty, not at all cloying dessert, perfect for breakfast, dessert or tea time.
Hoping that you're gained by this happy (I think) combination, I give you the recipe!
BUCKWHEAT TART WITH RASPBERRY JAM
Ingredients (for a tart of 24 cm in diameter)
* 150 g all-purpose flour
* 150 g buckwheat flour (I added 50 g more: my eggs were too big, and the short pastry was too soft)
* 150 g unsalted butter
* 130 g sugar
* 2 whole eggs (medium size)
* a jar (340 g) of raspberry jam
First of all prepare the short pastry: mix briefly (even in a blender) the two types of flours, sugar and cold butter cut into small pieces until you get a crumb consistency. Add the eggs and mix until you have a smooth ball of dough: wrap it in plastic and put it in the refrigerator for at least half an hour.
After this time, take the pastry out of the fridge and pre-heat the oven to 356° F (180° C).
Grease and flour a baking pan of 24 cm in diameter. Take the short pastry and cut out a piece, which you can re-store in the fridge (you'll need it for decorative strips.) Now roll out the dough to a thickness of 5 mm (or a little more) and cover the pan with it. Garnish with the whole jar of jam, spreading the whole content on the surface of the pastry. Level out the pastry edges, so that they are a little higher than the jam layer.
Now, take out of the fridge the dough that you've kept aside, roll it out to a thickness of 5 mm (or a little more) and cut 7 or 8 strips, which you put over the jam layer, in order to create the classic tart "grid" (I read somewhere, but now I can't remember my source, that this "grid" comes from the fact that this tart was originally produced by cloistered nuns, who reminded their exclusion from the world in this way. Whether it's legend or history, I gave a touch of folklore to this recipe).
Bake in pre-heated oven for about 30 minutes, or until the tart is golden brown. Let it cool completely and then take it out of the mold.
Cut into slices and enjoy it (maybe with a tablespoon of slightly whipped cream, or is it too much?)