Buckwheat tart with spiced orange and apple preserve

Mix by hand or, as I did, put the flours, sugar, cinnamon and baking powder in a processor.

I add butter in pieces and a pinch of salt.

The whole egg and yolk.

I process until well combined.

I work it on the surface for a few minutes, flatten in parchment and refrigerate for half an hour.

I briefly work the rested dough, reserve some for strips and roll the rest into a circle on parchment.

I turn it into a buttered, floured tin.

I neaten the rim, a couple of cm high, and prick the centre with a fork.

I spread preserve evenly over it.

I roll the reserved dough into a rectangle, cut strips with a fluted wheel and place on the tart.

I bake at 180°C for 30 minutes.

The recipe for this wonderful, simple preserve is on the blog: Spiced Orange and Apple Preserve.