makes one 9″ round tartfor tart crust:
- 100 gr buckwheat flour
- 160 gr AP flour
- 50 gr sugar
- 7 Tbspn butter, cold and cut in pieces
- 1 egg yolk
- 3-4 Tbspn cold water
- Using a food processor or pastry cutter, mix the buckwheat and AP flours and sugar until combined. Cut the cold butter into the flour mixture until the size of small peas.
- Add the egg yolk and gradually add the water just until a dough begins to form when you press it between two fingers. Do not overmix.
- Form the pastry into a ball and refrigerate for at least one hour.
- Preheat the oven to 220 degrees C.
- Remove the pastry dough from the fridge and press the dough into the tart pan. Prick the bottom of the dough all over with a fork, cover with parchment paper, and weigh down using dry beans or pie weights. Return to freezer/refrigerator for a few minutes if the dough has softened.
- Bake for ~13-15 minutes until the edges just begin to turn golden. Remove the beans and the parchment paper and continue to bake for 3-5 minutes more, until the crust has completely turned golden brown. Remove from oven and let cool.
- 100 gr sugar
- ~2 heaping Tbspn fresh rosemary leaves (~1 1/2 large sprigs of rosemary)
- 3 Tbspn butter
- 1/2 tspn coarse salt
- 1/4 cup heavy cream
- 1/2 tspn freshly squeezed lemon juice
- Have all ingredients pre-measured and ready next to the stove.
- In a small, light-colored saucepan, wet the sugar with just enough water to make it the consistency of wet sand (~1 – 1 1/2 Tbspn water). Add the rosemary leaves.
- Cook the sugar and rosemary on medium heat. Do not stir once the sugar starts boiling–swirl the pan around gently to insure even cooking. Cook until the sugar is a deep amber color, right before it is about to burn. Immediately add the butter and salt and whisk thoroughly. Be careful–this will sputter!
- As soon as the butter has completely melted, remove from heat and carefully add the heavy cream, whisking continuously.
- Once the cream has incorporated, pour the caramel into another heat-resistant container to cool, straining through a fine mesh sieve to remove unevenly cooked sugar, if necessary. Let cool briefly. Stir in the lemon juice. Let cool briefly, and spread a thin layer onto the bottom of the tart crust. Save any extra caramel for other uses. Let the caramel cool to set.
- 1 cup whole milk
- 1 cup heavy cream
- 1 egg
- 150 gr sugar
- 2 Tbspn AP flour
- 1 tspn vanilla extract
- Bring the milk and cream to just a simmer.
- In a separate bowl, whisk together the egg and sugar. Whisk in the flour.
- Using the simmering milk, temper the egg mixture by adding a little bit of the hot liquid at a time, whisking constantly.
- Return the milk and egg mixture to heat, stirring and scraping the bottom of the saucepan until the mixture thickens and can thickly coat the back of a spoon.
- Immediately remove from heat and stir in the vanilla.
- Let cool. Once cool, pour on top of the caramel in the tart crust and smooth. Refrigerate for at least an hour to let it set.
for strawberry syrup and final assembly:
- 12 oz. (~285 gr) frozen strawberries, thawed with juices
- 1 tspn (~5 gr) lemon juice
- 1-2 Tbspn sugar, to taste
- fresh strawberries, sliced or whole
- Extract all the juice from the frozen strawberries by pressing them through a fine mesh strainer. You should have a little more than a 1/2 cup of juice. Set the pulp aside for other uses.
- Boil the strawberry juice until it has reduced by more than a half (~3-4 Tbspn left).
- Stir in the lemon juice and then stir in the sugar to taste. Let cool briefly.
- Arrange the fresh strawberries on top of the prepared tart. Brush the strawberries with the slightly warm strawberry syrup.