200 g rice flour
30 g CULINAT organic almond powder
2 tablespoons vegetable oil
20 g CULINAT organic vanilla sugar
1 egg
Garnishing : 700g apricots
Take advantage of apricot season by baking with them in all shapes and sizes. The most classic is the traditional apricot tart but here we have made it with 100% vegan shortcrust pastry! To your ovens!
The dough:
Mix the CULINAT flour and almond powder in a bowl with the sugar.
Make a well and add the oil and the egg. Add a little water or a little plant milk until you get a ball of dough. Leave to stand in the fridge for 30 minutes.
Spread it on baking paper and place it in the tart tin. Prick the dough with a fork and pre-cook for 10 minutes at 170°C
Place some fig jam on the bottom of the tart, you can also use other flavours for different tastes: citrus marmalade, strawberry or rhubarb jam
Cut the apricots in half, remove the stones, and arrange them over the entire surface of the tart.
Cook for about 30 min at 180°C.
Enjoy!
