Ingredients (4servings):

• 6 fresh apricots
• ½ cup gluten-free all purpose baking flour
• ½ cup millet flour (GF)
• 1 cup warm hazelnut milk
• ½ teaspoon dry yeast
• 2 tablespoons cane sugar
• 1 vanilla pod, halved lengthways and seeds scraped out
• 1 tablespoon canola oil plus 1 tablespoon water for brushing
• 1 tablespoon canola oil for greasing the tart pans
• 2 tablespoons popped amaranth for dusting the tart pans (GF)

Scenario:

Sift the flours, vanilla seeds and dry yeast into a large bowl, combine with sugar, mix thoroughly. Make sure the milk is warm to the touch and combine it alternately with dry ingredients. Mix with an electric mixer until perfectly smooth. Cover with a cloth and set aside for 30 minutes, meanwhile preheat the oven to 200°C.

Halve and destone the apricots, then cut into wedges. Prepare 4 mini tart pans: grease the pans with canola oil and dust lightly with popped amaranth. Pour the dough into the prepared mini tart pans and arrange the apricots decoratively on the top of each tart. Cover and let it rise until doubled, about 20 minutes. For the glaze, whisk a tablespoon oil with a tablespoon water and brush the tarts just before baking. Bake in the preheated oven for 20 minutes. Cool on a wire rack.

GF – make sure the ingredient doesn’t contain traces of gluten!