ingredients for 4 people

  • 125 g Legù flour
  • 50 g almond flour
  • 40 g whole coconut sugar or similar
  • 45 g extra-virgin olive oil
  • 45 g almond milk
  • grated lemon peel and / or vanilla
  • 400 g fresh fruit
  • 1 bag of gelatin for shine or 3 tablespoons of natural jam with a tablespoon of water, quench on the fire and bring to a boil, use immediately.
  • method

    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.