Gluten-Free Tartlets with Rosehip Seed Flour

Ingredients:

• 150 g almond flour
• 50 g rosehip seed flour
• 1 tbsp sugar
• 100 g butter
• 1 whole egg + 1 egg yolk
• 1 packet baking powder

Preparation:

Mix the flours, baking powder, and sugar. Add the cold, cubed butter and rub it in with cold hands until you reach a crumbly texture. Once evenly combined, add the egg and yolk, and quickly knead into a dough. Chill in the refrigerator for at least 1 hour.

Roll out the dough and cut into rounds using a glass, then press into tartlet molds. Bake in a fan oven at 170 °C for 10 minutes.

Once cooled, fill with a sweet filling, cream, or fruit of your choice.