Perfect recipe- less sugar than others I saw on the web; also the ingredient quantities were in cups not weight which made life much easier. I use spelt flour and expeller expressed canola oil for the crust- increased the flour to 2 cups. Just pressed it in and stuck it in the freezer while I prepared the frangipane. No need to chill, roll, chill... Came out yummy. I didn't even do the apricot glaze, because I was serving it to guests who have to watch their sugar. The drop of sugar sprinkled on top made it finished looking enough. I use a European oven with double turbo so I reduced the temperatures by 10 degrees Celsius- the cooking times were exactly right.