Apple Tart with Fried Elderflowers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 9.4 μg | (21 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 301 mg | (8 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 22 g |
Ingredients
- For the tart
- 220 grams Pastry flour
- 50 grams ground almonds
- 1 egg
- 1 pinch salt
- 4 Tbsps honey
- ½ organic lemon (zested)
- 150 grams butter
- breadcrumbs (for dusting)
- 1 kilogram tart Apple
- 3 lemons (organic)
- 2 Tbsps Apricot jam
- For the elderflower
- 4 Elderflower
- 1 egg
- 125 grams Pastry flour
- 1 pinch salt
- 1 Tbsp sugar
- 150 milliliters milk
- vegetable oil (for cooking)
Preparation steps
For the tart: Combine flour and almonds, create a well in the center and add egg, 1 tablespoon honey, salt and lemon zest to well. Add pieces of butter and knead mixture into a smooth dough. Shape dough into a ball, wrap in plastic and chill for 1 hour. Grease a tart tin with butter and dust with breadcrumbs. Roll out dough, then press into the tin. Prick the bottom several times with a fork.
Peel, quarter and core and dice apples. Rinse 2 lemons with hot water and slice. Juice 1 lemon and sprinkle juice onto apples. Combine apples and lemon slices and place in tart tin. Bake in an oven preheated to 250°C (approximately 475°F) for 20 minutes, until golden brown. Heat jam with remaining honey, then brush onto tart and bake for 5 minutes more.
Remove and let cool.
For the elderflowers: Rinse elderflowers. Beat egg and stir in flour, milk, salt and sugar until smooth. Dip elderflowers into batter. Heat oil to 160°C (approximately 325°F) and fry elderflowers in oil. Remove and drain on paper towels.
Sprinkle tart with elderflowers, slice and serve.
