150 coconut flour
70 g quinoa flour
110 organic butter
45g organic unsalted butter
90 g organic brown sugar
45 g ground almonds
45 g coconut flour
1 1/2 tablespoon of gluten free baking powder
Mix the butter and sugar in a bowl and mix with an electric whisk to all combine.
Add the egg and baking powder ,then gently fold in the flour by hand until evenly combined.
Ingredients for tartlets
1 sweet shortcrust recipe,1 sponge dough recipe
200 g organic nectarines sliced
50 g of blueberries
50 g of redcurrants
3 tablespoons of organic apricot jam
Preheat the oven to 160C
Line the tartlets tins with the Sweet Shortcrust pastry and with the excess dough .
Spoon the Sponge Dough into the tartlets shells and spread evenly.
Scatter the slices of nectarines around ,then the berries all over the sponge
.Bake in the preheated oven for 35 minutes.
When the tart is ready, the fruit will have sunk a little and the sponge will have risen up in parts and be golden.
Remove from the oven and leave to cool for a few minutes.
Put the apricot jam in a small saucepan and heat gently until melted.
Brush the jam all over the tarts filling with a pastry brush and leave for a few minutes before serving with a dollop of Greek yogurt.