for the crust
1 cup all-purpose flour (for a Gluten Free variant, use here all-purpose Gluten Free flour with 1 tsp xanthan gum)
1/3 cup quinoa flour*
1/4 cup almond flour
1/3 cup organic fine cane sugar
1/8 tsp salt
1/3 cup almond oil (or olive oil, for a variant)
1/3 cup cold water (perhaps an extra Tbsp)
for the fruits
2 large peaches and 2 to 3 apricots (or 8 apricots, according to size)
2 Tbsp unsalted pistachios, chopped coarsely
4 Tbsp almond powder
4 Tbsp honey
Start preparing the crust an hour ahead of time. Place the dry ingredients in the bowl of a food processor prepared with a dough blade. Add the oil and mix on pulse until crumbly (stop if necessary to scrape the sides of the bowl and make sure that everything is well incorporated). Then add the water progressively, enough for the dough to detach from the bowl and form a ball. Let it rest for 1 hour at room temperature before using. Preheat your oven at 350 F. Roll your dough and place it in molds**. Make holes with a fork at the bottom. Sprinkle with the almond powder (or if you prefer, place the almond on top of the fruit). Cut the apricots open and remove the pits. Slice them (if using peaches, you can peel them too) and arrange the fruit on top. Pour the honey over the fruit and add the chopped pistachios. Bake for 30 min for the tartlets, a little longer for a bigger tart. Remove and let cool.
If you cannot find or do not want to use quinoa flour, simply replace with all-purpose flour.