Place the gluten-free flour on a work surface or in a large mixing bowl.

Using your fingertips, work in the cold butter cubes, salt, sugar, and egg until the mixture resembles coarse crumbs.

Add the cold water and knead lightly just until a ball of dough forms. Wrap the dough in plastic wrap and chill for 1 hour.

Full details for the gluten-free shortcrust pastry are given earlier in the article.

Heat the oat milk, lactose-free heavy cream, sugar, and rosemary sprig in a small saucepan over low heat until just simmering.

Remove from the heat and let steep for 10-15 minutes. Set aside.

Preheat the oven to 180°C. Grease a 21 cm metal tart ring, 2 cm deep, or a 20 cm tart pan.

Roll out the chilled dough between two sheets of parchment paper to about 4 mm thick, then line the prepared ring or pan. Blind-bake for 15 minutes, then set aside.

In a mixing bowl, whisk together the gluten-free flour, sugar, eggs, the infused milk and cream, vanilla powder or extract, and salt until smooth. Strain to remove any lumps and bits of rosemary leaves.

Arrange the apricots evenly over the pastry, then gently pour the infused cream mixture over the apricots.

Bake for 30-35 minutes, or until the clafoutis is set and golden. Let cool slightly on a wire rack.

Dust with icing sugar, or brush with a light, lukewarm fruit glaze, before slicing and serving.