Easy, with some details to take care of.
For the pastry, mix quickly:
200 gr ( 7 oz) white flour type 00
200 gr ( 7 oz) farro flour
250 gr ( 8,8 oz) soy butter
50 gr ( 1 1/2 oz) dark brown sugar
30 ml ( 2 tbs) water
1/2 teas spoon baking powder
1 pinch salt
Once you have obtained a smooth dough, place it between two sheets of baking – or perchament – paper and stretch evenly, to a thickness of 1/2 cm ( 1/10 inch).
Press slightly a baking pan ( 28 cm , 11 inch diameter) on the stretched pastry, to design its size. Then cut it larger that the circle.
Place the paper with the round pastry inside the pan, risind the border up and refiling with a teethed wheel.
Place the other piece of baking paper upon, spread some dry beans to not allow it to rise during the cooking. Bake in a pre-heated oven at 180° c – 350 F, for 12 minutes.
Meanwhile, cut 1 kg ( 2,2 Lb) of straberries in halves and weight 50 gr ( 1 1/2 oz) white sugar.
Put sugar and strawberries in a skillet and cook on medium heat.
Cook to make a compote.
Take the pastry our of the oven: the surface is “sealed”, not risen, and not completely cooked.
Pour the compote on the pastry and make a lettice with the remaining dough.
Bake at 180° c – 350 F for 25 minutes. Take it out, let it cool. Sprinkle rose syrup upon.
Rich and juicy, with a perfect balance tart-sweet. And light!