325g butter at room temp
5g vanilla paste
1g almond extract
300g ap flour
100g buckwheat flour
500g jam housemade
100g sliced almonds
Place the ap flour, buckwheat flour, and salt in a small bowl, and whisk to combine. Set aside.
Place butter, sucrose, vanilla, and almond in the bowl of a kitchen aid. With the paddle attachment, mix on high speed for 5 minutes, until light and fluffy and fully creamed.
Scrape the sides of the bowl and sift the reserved flour mix into the bowl. Paddle on low speed until evenly combined.
Scale 325g of dough into two fluted tart pans lined with parchment. Press the dough into the bottom and up the sides of the edge to make a very small lip, only ¼ of an inch. Just enough to keep the thin layer of jam from escaping.
Scale 250g of jam into each tart and spread to fill the tart.
Break the remaining dough up into crumbles, and scatter over the tarts, 150g each, making sure to cover the entire tart to the edge of the pan.
Scatter 50g of sliced almonds over each tart.
Bake at 325 low fan for 15 turn 15 minutes.
Allow to cool completely before unpanning and cutting into 8 pieces.
Formulation courtesy of The Pastry Department