Enjoy the almond flour tart: gluten-free and lactose-free, filled with apricots and prickly pear jam. Flavor and Italian tradition. Try it now!
Make a well with the flours and place the eggs, melted and cooled butter, sugar, and zest in the center. Then gradually incorporate everything. and the apricots cut in half. Cover with a second layer of shortcrust pastry.
DO NOT ADD ALL THE FLOUR! Form a dough ball and put it in the fridge for 2 hours.
Roll it out, spread a layer of jam and the apricots cut in half. Cover with a second layer of shortcrust pastry. Bake at 180° for 35 minutes
Italia
| Energy (kcal) | 390.59 |
| Carbohydrates (g) | 55.08 |
| of which Sugars (g) | 11.87 |
| Fat (g) | 16.36 |
| of which Saturates (g) | 7.05 |
| Protein (g) | 6.63 |
| Fiber (g) | 2.55 |
| Sale (g) | 0.03 |
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