Step 1

Mix the potato starch with 2/3 of the rice flour, 1/2 of the almond flour, a pinch of salt, and a pinch of Vanillin or 1 tsp. vanilla essence. Combine the mixture with 1 stick softened butter, then add in 3/4 cup powdered sugar, 1 egg, and 2 egg yolks. Knead the dough and form into a slightly flattened and compressed ball; let rest in the refrigerator for at least 1 hour (as there is no gluten, the butter needs to stay compact to keep the ingredients together).

Step 2

For the frangipane: Cream the rest of the butter with the remaining powdered sugar until it is soft and fluffy. Add 1 egg and 1 egg yolk and whisk for a few seconds. Add in the remaining rice and almond flour, 3 Tbsp. cornmeal, a pinch of salt, a bit of lemon zest, and 1/3 cup milk. Mix until combined.

Step 3

Preheat the oven to 350°F.

Step 4

On a surface dusted with rice flour, roll out the dough until it is around 1/8" thick; cut out 6-4" discs. Line 6 flared tartlet tins (3" diameter) with the discs. Spread 1 Tbsp. apricot preserves on the bottom of each and fill with the frangipane.

Step 5

Cut the remaining dough into strips and arrange strips in a cross pattern on top of the frangipane. Beat an egg yolk with water and brush the dough with it. Press down the edges with a fork and bake at 350°F for 15-17 minutes. Cover with aluminum foil and bake for another 5 minutes. Remove the pies from the oven and let cool for 15 minutes. Remove from the tins and serve.