Preparation
Step: 1/9

Preheat the oven at 180°C.

Step: 2/9

In a blender or kitchen robot, mix the sieved flour, the sugar, the syrup and the oil. Whisk by pouring the cold water a little at a time.

Step: 3/9

Form a ball, cover with transparent film and let it rest for 15 minutes in the fridge. (recommended)

Step: 4/9

In the meantime, cut the apricots and the peaches into wedges, place them in a bowl, and add the syrup. Mix gently with a wooden ladle, and put temporarily aside.

Step: 5/9

Roll out the dough between two sheets of baking paper, and spread the almond flour over the dough, leaving an edge of approx. 3 cm free.

Step: 6/9

Place the apricot and peach slices on the almond flour in a round shape, as shown in the picture.

Step: 7/9

Fold in the edges of the tart, and brush with the mixture of syrup, oil and almond milk.

Step: 8/9

Cover with almond flakes, press them with your fingers into the dough, and brush with the remaining mixture.

Step: 9/9

Bake for 55-60 minutes, until the dough will turn golden yellow. Remove from the oven and serve lukewarm or at room temperature.