In a bowl, beat all the liquid, lemon and vanilla with the whisk. Add sugar, then little by little, pour the liquid over the sieved flour to form a dough. Do not knead too much! Leave the covered dough to rest in the fridge for at least 1 hour before rolling it out. Roll out with a rolling pin on greaseproof paper and place in the round cake tin.
Bake at 180°C for 20-25 minutes.
Make a fruit sauce by blending: 100 g fruit, 100 g warm almond milk, 40 g Legù flour, the peel of one lemon, 4 tablespoons brown sugar (preferably coconut).Cover the pastry with the sauce and arrange on top of the remaining fruit. Brush with gelatin.
Pastry variant: for those allergic to almonds, you can replace almond flour with buckwheat flour and almond milk with rice milk.