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Tart with almond flour filled with apricots, gluten-free and lactose-free

Tart with almond flour filled with apricots, gluten-free and lactose-free

@sweetceliacworld

Savor the tart with almond flour: gluten-free and lactose-free, filled with apricots and prickly pear jam. Taste and Italian tradition. Try it now!

Difficulty: Easy
Cooking: min
Preparation: 30 min
Country: Italia

Ingredients

No. Servings
  • Powdered sugar40g
  • Lactose-free butter45g
  • Egg1unit
  • Gluten-free almond flour35g
  • Nutrifree gluten-free flour for pastry200g
  • Lemon zestto taste
  • Apricotsto taste
  • Prickly pear jamto taste

Preparation

  1. STEP 1 OF 3

    Make a well with the flours and add eggs, melted and cooled butter, sugar, and zest. Then slowly incorporate everything and the apricots cut in half. Cover with a second layer of shortcrust pastry.

  2. STEP 2 OF 3

    NOT ALL THE FLOUR WILL BE INCORPORATED! Make a dough ball and put it in the fridge for 2 hours.

  3. STEP 3 OF 3

    Roll out, add a layer of jam and the apricots cut in half. Cover with a second layer of shortcrust pastry. Bake at 180°C for 35 minutes.

General Information

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

Macronutrients (100 gr)

Energy (kcal)355.26
Carbohydrates (g)44.59
of which Sugars (g)11.13
Fat (g)15.95
of which Saturates (g)6.4
Protein (g)10.11
Fiber (g)2.11
Sale (g)0.03
  • Proteins
    10.11g·14%
  • Carbohydrates
    44.59g·61%
  • Fats
    15.95g·22%
  • Fibers
    2.11g·3%