Directions

• Prep
• Bring all butter and eggs for the crust and frangipane to room temperature.
  Sift the all-purpose flour and buckwheat flour together into a bowl for the crust.
  Mix 15g organic sugar with 1g cinnamon in a small cup for the topping.
  Preheat your oven to 170°C (340°F) before baking.
• Make the Tart Crust
• In a mixing bowl, beat softened butter, 40g organic sugar, and salt until smooth. Add 15g beaten egg in 2 separate additions, whisking thoroughly after each. Add the sifted all-purpose and buckwheat flour mixture. Gently fold until a cohesive dough forms. Roll the dough between two sheets of plastic wrap or parchment paper to a 3mm thickness. Chill in the refrigerator for 30 minutes. Carefully line your 18cm tart pan with the chilled dough. Trim off excess edges and prick the bottom all over with a fork (docking). Keep in the fridge until ready to fill.
• Make the Buckwheat Frangipane
• In a separate bowl, cream 45g softened butter and 45g organic sugar together until light and fluffy. Add 40g beaten egg gradually in 2 to 3 additions, whisking constantly to prevent separation. Add 45g buckwheat flour and 2g ground cinnamon, mixing with a whisk until smooth and uniform.
• Assemble & Bake
• Spread the prepared buckwheat frangipane evenly into the bottom of the chilled tart shell. Slice the cored apple (with skin on) into thin 5mm slices. Arrange the slices overlapping in concentric circles from the outer edge inward. Create a rose shape in the center to fill the remaining space. Sprinkle the prepared cinnamon-sugar mixture over the apples and place small butter cubes across the top. Bake in the preheated oven at 170°C (340°F) for 30 to 35 minutes until the crust is golden brown and the apples are tender. Allow the tart to cool completely on a wire rack before unmolding. Dust the outer edges with non-melting powdered sugar before serving.