le cupcake quotidien

le cupcake quotidien
photo Wanda Kujacz

dimanche 14 juillet 2013

Apricot tarte with buckweat flour


 

You can use this recipe with peaches, plums, cherries, sour black cherries..

Mix with your hands 100g self raising flour, 100g buckweat flour, 100g salted butter, 50g caster sugar. After add 1 egg and 1 tsp fresh water, mix. Roll dough, cover with apricots, sugar and butter. (you can also add apricot jam). Bake in preheated oven 180°C 30/40 minutes.

Aucun commentaire:

Enregistrer un commentaire

Remarque : Seul un membre de ce blog est autorisé à enregistrer un commentaire.