Apricot and Blackberry Tart
(0 votes)
(0 votes)
Health Score:
46 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
391
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 4.8 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 1.6 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 417 mg | (10 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the pastry
- 2 cups all-purpose flour
- 2 Tbsps powdered sugar
- ½ cup butter
- 2 Tbsps water
- For the filling
- 14 Apricot (skinned, pitted and halved)
- ⅓ cup sugar
- 2 Tbsps water
- 1 packet lemon gelatin
- 1 cup Blackberry
Preparation
Kitchen utensils
1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Brush, 1 Rolling pin, 1 Immersion blender, 1 Parchment paper, 1 Citrus juicer, 1 Ice cream machine, 1 Small bowl
Preparation steps
1.
For the pastry: sift the flour and icing sugar into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2.
Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23 cm|9" flan or tart tin.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with rice or dried beans. Bake for 20 minutes until golden and cooked. Remove the paper and beans and leave to cool.
4.
For the filling: put 12 apricot halves in a pan with the sugar and water. Bring to a boil and simmer until the apricots are soft. Sieve the mixture into a bowl and leave to cool.
5.
Spoon the apricot purée onto the base of the pastry case. Arrange the remaining apricot halves on top. Make up the jelly according to the packet instructions and leave to cool, , but not set. Spoon the jelly over the apricots and chill until set.
6.
Decorate with the blackberries
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