Ingredients:
- 1 pre-bought gluten-free puff pastry dough
- 50 organic butter
- 50g icing sugar
- 50g almond powder
- 4 organic egg yolks
- 5 middle size ripe apricots
- 3 middle size ripe white or yellow peaches
- Some basil leaves (optional)
- 1 tbsp cane sugar to help the fruits caramelize in the oven
Recipe:
- Preheat your oven to 395°F
- In an oven proof dish, unroll the puff pastry dough
- Use a fork to poke holes in the dough; set aside
- In a bowl, mix the almond powder, the icing sugar, the melted butter and the egg yolks
- Spread evenly the mix on the dough
- Lay the fruits, halved or quartered, on the dough, with the inside of the fruit facing upwards
- Sprinkle with cane sugar
- Bake the tart till it becomes golden and the fruits are cooked and slightly caramelized
- Leave to cool down, sprinkle with thinly chopped basil leaves before serving