Gluten-free apricot tart
Ingredients
Pastry
150 g boiled potato, grated
110 g corn starch
50 g millet flakes
80 g Dansukker Cane Sugar Granulated
75 ml liquid margarine
Filling
2 eggs
200 g Dansukker Granulated Sugar
90 g potato starch
5 g baking powder
1 tsp Dansukker Vanilla Sugar
100 ml Turkish yoghurt
300 g fresh or tinned apricots
To serve
300 ml double cream
1 tsp Dansukker Vanilla Sugar
1 tbsp Dansukker Icing Sugar
Instructions
Quickly work together the pastry ingredients into a dough. Press the dough into a greased pie dish roughly 25 cm in diameter. Separate the eggs, putting the yolks and whites in separate bowls. Whisk the yolks with the sugar. Add the potato starch, baking powder, vanilla sugar and yoghurt. Beat the egg whites until stiff and fold them into the yolk mixture. Pour into the pie dish. Press the stoned apricot halves into the dough. Bake in the centre of the oven at 200 °C for about 35 minutes. Whip the cream with the vanilla sugar and icing sugar and refrigerate. Serve the pie lukewarm with the whipped cream.
The apricots can be replaced with other fruit or berries.
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