Apple Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 750 cal. | (36 %) | ||
| Protein | 20.44 g | (21 %) | ||
| Fat | 31.94 g | (28 %) | ||
| Carbohydrates | 99.53 g | (66 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 5.06 g | (17 %) |
| Vitamin A | 33.14 mg | (4,143 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.46 mg | (37 %) | ||
| Vitamin B₁ | 0.51 mg | (51 %) | ||
| Vitamin B₂ | 0.58 mg | (53 %) | ||
| Niacin | 4.98 mg | (42 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 17.65 μg | (6 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 14.47 μg | (32 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 6.21 mg | (7 %) | ||
| Potassium | 574.08 mg | (14 %) | ||
| Calcium | 236.51 mg | (24 %) | ||
| Magnesium | 55.06 mg | (18 %) | ||
| Iron | 4.74 mg | (32 %) | ||
| Iodine | 6.39 μg | (3 %) | ||
| Zinc | 0.76 mg | (10 %) | ||
| Saturated fatty acids | 13.66 g | |||
| Cholesterol | 97.8 mg |
Ingredients
- For the dough
- 400 grams Pastry flour
- 7 grams Dry yeast (1 packet)
- 1 tsp salt
- 1 generous pinch sugar
- Pastry flour (for dusting)
- For the filling
- 3 Apple
- 200 grams Crème fraiche
- 1 egg yolk
- 1 thyme
- 2 handfuls peeled almonds (100 grams)
Preparation steps
For the dough, mix the flour, dry yeast, salt and sugar. Knead with 250 ml (approximately 1 cup) of lukewarm water into a sitff, smooth dough. Cover and let rise for about 45 minutes in a warm place. The volume should double.
Preheat the oven to 250°C (approximately 500°F).
For the filling, rinse the apples, peel and remove the cores. Cut into thin slices. Mix the creme fraiche with the egg yolks.
Roll the dough out on a floured surface into a large circle. Place the dough on a lined baking sheet. Spread the creme fraiche mixture on top. Rinse the thyme, shake dry, pluck the leaves and sprinkle half on the tart. Top with the apple slices and almonds. Bake for 10-12 minutes, until golden brown.
Remove from the oven, sprinkle with the remaining thyme and serve.
