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