Almond and Jam Tart

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Almond and Jam Tart
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Health Score:
5,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
832
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie832 kcal(40 %)
Protein14.48 g(15 %)
Fat55.28 g(48 %)
Carbohydrates73.23 g(49 %)
Sugar added30.04 g(120 %)
Roughage3.25 g(11 %)
Vitamin A415.48 mg(51,935 %)
Vitamin D1 μg(5 %)
Vitamin E11.23 mg(94 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.5 mg(45 %)
Niacin4 mg(33 %)
Vitamin B₆0.05 mg(4 %)
Folate100.43 μg(33 %)
Pantothenic acid0.44 mg(7 %)
Biotin10.44 μg(23 %)
Vitamin B₁₂0.85 μg(28 %)
Vitamin C0 mg(0 %)
Potassium137.42 mg(3 %)
Calcium94.78 mg(9 %)
Magnesium94.82 mg(32 %)
Iron3.06 mg(20 %)
Iodine38.52 μg(19 %)
Zinc0.85 mg(11 %)
Saturated fatty acids24.53 g
Cholesterol253.39 mg

Ingredients

for
6
For the pastry
1 ¾ cups all-purpose flour
2 tablespoons powdered sugar
½ cup butter
2 large egg yolks
For the filling
¾ cup sugar
cup butter
3 large eggs
½ teaspoon Almond extract
1 cup Almond flour
4 tablespoons Raspberry jam
½ cup sliced almonds
2 tablespoons powdered sugar
How healthy are the main ingredients?
sugaralmondegg

Preparation steps

1.
For the pastry: put the flour, sugar, butter and egg yolks into a food processor and process at the highest setting until the mixture resembles breadcrumbs. Turn out on to a work surface and quickly combine to a smooth dough. Add 1-2 tbsp water if the dough is too dry. Work in a little more flour if the dough is too soft. Wrap in clingfilm and chill for 30 minutes.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23 cm|9" flan tin.
3.
Roll out the dough on a lightly floured surface and line the tin. Prick the pastry several times with a fork, cover with non-stick baking paper and baking beans and bake for 15 minutes. Remove the paper and beans. Reduce the oven temperature to 180°C (160° fan) 350°F gas 4.
4.
For the filling: beat the sugar and butter until light, then gradually beat in the eggs until the mixture is pale and fluffy. Fold in the almond extract and ground almonds.
5.
Spread the base of the pastry case with jam. Spread the mixture evenly over the jam and scatter with flaked almonds.
6.
Bake for 30-40 minutes, until the filling is set and golden. Cover with tin foil if it browns too quickly. Sift over a little icing sugar while still hot. Leave to cool in the tin.