Bio-Oz Buckwheat flour Apricot Frangipane tart ~ gluten free recipe

Another great recipe, thank you Jenny Camilleri

Ingredients

Pastry

• 150 gms bio-oz buckwheat flour
• 2 tablespoons castor sugar
• 1/2 cup butter
• 1 egg yolk
• 2 tablespoons cold water

Filling Ingredients

• Apricot jam
• 1/2 cup butter
• 1/2 cup castor sugar/li>
• 1 tspn vanilla essence
• 2 eggs
• 1 cup ground almonds
• 1/2 cup ground unsalted pistachios
• 2 tablespoons buckwheat flour

Takes 1 hour prep, 40-50 minutes cooking time, serves 6.

Instructions

Apricot jam warmed

To make pastry

1. Mix flour sugar, add butter mix with a fork till crumbly
2. Add egg yolk almond essence and water knead lightly
3. Roll into a ball and roll out out a rectangular shape between 2 sheets cling wrap.
4. Put in the fridge for about 1/2 hour.
5. I use a rectangular tin approx 12cm x 36 cm and I blind bake my pastry in a hot oven 180deg for 15/20 mins
6. Remove from fridge and line base and sides of your quiche tin with pastry. You can try and roll it out to fit but I find you can just press the disc into the base and sides.
7. You can blind bake the pastry in a 180deg oven for 15 mins or put filling straight into the pie crust then bake. Either way is fine.

1. Cream butter and sugar
2. Add eggs one at a time, add vanilla and almond essence, gently fold in ground almonds, pistachios and buckwheat flour.
3. Spread a thin layer of apricot jam on the base of pastry shell.
4. Carefully spread the filling over the jam,
5. Arrange sliced apricots on top of the filling pressing them into the mix slightly.
6. Bake for approx 25/ 35 mins in a preheated 160 deg oven till set and golden brown.
7. Remove from oven and immediately brush with warmed apricot jam. I like to sprinkle my tart with some edible flowers.
8. Cool on a wire rack, serve with cream/ice cream.

Enjoy!