Buckwheat tartlet with jam and almonds

Ingredients

For 1 serving

• Buckwheat flour20 g
• Rice flour8 g
• Butter6 g
• Brown sugar5 g
• Eggs10 g
• Jam18 g
• Almonds4 g

Contains: lactose, nuts, eggs

Method

1. In a bowl mix the buckwheat flour, rice flour and brown sugar, add the cold butter in small cubes and rub in with your fingertips until sandy; add the egg and knead until the pastry holds together.
2. Wrap it in cling film and rest it in the fridge for 15 minutes; meanwhile preheat a conventional oven to 180 °C.
3. Slice the almonds into flakes with a sharp knife (skip this if they are already flaked).
4. Roll out the pastry between two sheets of baking paper to about 4 mm thick and line a tartlet tin, pressing any cracks together with your fingers; spread the jam over the base and scatter with the almonds.
5. Bake for 18–20 minutes, until the edges are deep golden and the almonds toasted.
6. Let it cool completely in the tin before turning it out: being gluten-free it is fragile while hot.