Apricot tart - gluten free and vegan

Ingredients

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

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Preparation

• Mix all dry ingredients : almond flour, corn starch, coconut sugar and salt.
• Add all liquid ingredients : almond cream, almond milk, peanut butter, rum? Mix until it's all well combined.
• Unroll the puff pastry sheet and put it in a pie mold. Pour the almond custard in it.
• Cut the apricots in half, remove the cores and put them on the almond custard. Bake 45 min at 350°F (180°C).
  
• Remove from oven and leave to cool down. Sprinkle some icing sugar on top.