Rub the margarine into gluten free plain white flour until it resembles breadcrumbs.
Add the water to form soft dough cover and leave to rest for 30 mins.
Place the dough between two pieces of greaseproof paper and roll it out until it is large enough to line a 23cm flan case.
Cream margarine and sugar until they are just combined.
Add the egg replacer, one teaspoon at a time, beat well after each addition.
Fold in the ground almonds and flour.
Spread the filling into the pastry case.
Place the apricot halves gently on top of the filling.• Bake for 45 -50 mins or until golden brown.
Brush top of the flan with warm sieved apricot jam.