This is a fairly easy recipe for a gluten-free fruit tart. It is fine to make it with ordinary pastry but the buckwheat flour and ground almonds give a different flavour and texture from regular pastry. Other fruits that can be used instead of apricots include peaches, nectarines, dessert pears or berries.
Serves 8
- 150g/5oz buckwheat flour
- 110g/4oz ground almonds
- 1 tsp cinnamon
- a pinch of salt
- 110g/4oz butter, diced, or olive oil
- about 2–3 tbsp cold water
- 5 eggs, beaten
- 1 tbsp cornflour
- 5 tbsp icing sugar
- 8–10 apricots, halved and stoned
- ½ tsp freshly grated nutmeg
- Preheat the oven to 180°C/gas mark 4 and oil or line a 23cm/9in flan dish with baking parchment.
- Put the buckwheat flour, half the ground almonds, the cinnamon and salt into a bowl. Rub the butter or oil into the flour mixture until you have a breadcrumb-like texture.
- Add enough cold water to form a firm dough. Cover the bowl and chill in the fridge.
- Once chilled, press the dough into the base and sides of the flan case, then prick all over with a fork. This is easier than trying to roll it out. Bake in the oven for 15 minutes until just beginning to crisp up.
- Beat the eggs with the cornflour, icing sugar and the rest of the ground almonds.
- Arrange the apricots on the cooked flan case. Pour on the egg mixture, grate on the nutmeg and bake for 30 minutes until the egg has set.
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