Ingredients
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400 grams
gluten free flour
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300 grams
icing sugar
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200 grams
almond meal (ground almonds)
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200 grams
unsalted butter, cut in cubes room
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Pinch
salt
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1 teaspoon
baking powder
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40 grams
brandy
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2
eggs beaten
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200 grams
apricot jam
Directions
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Mix all the dry ingredients with the eggs and brandy.
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Add the butter (room temperature) and knead lightly.
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make into a ball, wrap in cling film and refrigerate for half to one hour.
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Roll out half the dough to fit the bottom of a tart tray, (loose bottom)
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spread the jam evenly on top.
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roll out the remaining dough and cut into strips to about 1cm thick and place on top of the jam, lattice pattern.
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bake in a preheated oven at 160 Celsius for an hour.
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