Apricot tart with blueberries

Servings: 6
Prep time: 20
Cooking time: 20
Seasonality: July, August
Type of recipe: desserts
Difficulty: easy
  1. Grind the almonds in the mixer until they are reduced to butter

  2. Mix the almond mixture with the semolina, 35 g of oil, the malt, a pinch of vanilla and about 40 g of water until you get a short pastry.

  3. Roll out the dough into a 22 cm diameter cake pan lined with baking paper, also forming the edges

  4. Blend the apricots coarsely, then roll them out in a short pastry shell and bake at 180°C for about 20 minutes.