Preheat the oven to 350 °F (180 °C)

Prepare 9" tart tin with a removable base. You can grease and line the base, but the pastry is quite greasy and it's not necessary. It will easily come out.

In a medium bowl whisk together ground almonds, chickpea flour, tapioca flour, coconut sugar and sea salt.

Using your hands rub in the coconut oil until mixed in. Now add ½ tablespoons of water at a time until you have a smooth soft dough.

You can press the dough directly into the tart tin and work your way around the base and up the sides to form a crust. Or you can roll it out between two sheets of baking paper. It is fragile when rolling but I find it's faster to create the crust even if it breaks.

Pierce the base few times with a fork and bake for 8 minutes.

Remove from the oven and leave to cool down.

Mix 2 tablespoons ground flaxseed with 6 tablespoons water and set aside to thicken.

In a large bowl whisk together ground almonds, chickpea flour, baking powder and coconut sugar.

Stir in the gelled flax eggs, melted coconut oil and half of the almond milk. Aim for a thick mix, add more almond milk as needed.

Spoon the frangipane onto the base of the crust.

Halve the apricots and remove the pits. Toss them with 1 tablespoon of coconut sugar and a little cinnamon and press them flesh side up into frangipane filling. Top with a few flaked almonds.

Bake for about 45 minutes until the frangipane is set. Keep an eye on the top and cover with foil if needed.

Remove from the oven and leave to cool down for about 20 minutes before removing from the tart tin.

Serve warm or cold.