Gluten-free apricot tart

Ingredients

• 1 gluten-free puff pastry
• 200 g almond flour
• 35 g corn starch
• 40 g coconut sugar
• 1 pinch of salt
• 20 cl almond cream
• 3 tbsp almond milk
• 25 g peanut butter
• 1 tbsp rum
• 8 apricots

Materials

• 26 cm tart pan

Preparation

• Mix all dry ingredients: almond flour, corn starch, coconut sugar, and salt.
• Add all liquid ingredients: almond cream, almond milk, peanut butter, and rum. Mix until it's all well combined.
• Unroll the puff pastry sheet and place it in a pie mold. Pour the almond cream into it.
• Cut the apricots in half, remove the pits, and place them on the almond cream. Gently press them down.
  Bake for 45 minutes at 180°C (350°F).
• Let cool to room temperature and sprinkle with icing sugar before serving.
  Enjoy your meal!

Questions

Photos of members who cooked this recipe