Apricot Raspberry Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,890 cal. | (138 %) | ||
| Protein | 63 g | (64 %) | ||
| Fat | 142 g | (122 %) | ||
| Carbohydrates | 305 g | (203 %) | ||
| Sugar added | 55 g | (220 %) | ||
| Roughage | 40.2 g | (134 %) |
| Vitamin A | 2.8 mg | (350 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 23.5 mg | (196 %) | ||
| Vitamin K | 94.6 μg | (158 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 20.9 mg | (174 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 226 μg | (75 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 37.7 μg | (84 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 159 mg | (167 %) | ||
| Potassium | 3,786 mg | (95 %) | ||
| Calcium | 391 mg | (39 %) | ||
| Magnesium | 362 mg | (121 %) | ||
| Iron | 15 mg | (100 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 6.9 mg | (86 %) | ||
| Saturated fatty acids | 67.5 g | |||
| Uric acid | 322 mg | |||
| Cholesterol | 472 mg | |||
| Complete sugar | 132 g |
Ingredients
- Ingredients
- 200 grams Pastry flour
- 50 grams ground almonds
- 1 egg
- ½ organic lemon (zested)
- 5 Tbsps honey
- 100 grams butter
- butter (for the pan)
- breadcrumbs (for spreading)
- 300 grams Raspberries
- 3 sheets white gelatin
- 700 grams Apricot
- 0.13 l water
- 0.13 l white wine
- 1 Tbsp chopped Pistachio
Preparation steps
Preheat the oven to 200°C (approximately 400°F).
Mix the flour with the almonds. Make a well in the center and add the egg, lemon zest and 3 tablespoons honey. Add the cold butter in small pieces on the edge of the flour and knead all ingredients quickly into a dough. Form into a ball, wrap in plastic wrap and let rest for 30 minutes in the refrigerator. Grease tart pan with butter and sprinkle with breadcrumbs. Add dough and press into the pan. Dock the dough with a fork several times. Bake crust for about 20 minutes and let cool on a wire rack. Soften the gelatin in cold water. Pick over the raspberries. Rinse apricots, place in a bowl and pour boiling water over the fruit. Let stand 2 minutes, rinse with cold water, peel, halve and remove pits. Cut fruit into slices. Layer alternating circles of apricot slices and raspberries on the cooled crust. Mix water with white wine and remaining honey and heat until warm. Add the squeezed gelatin and cook while stirring to dissolve (do not boil!). Let mixture cool slightly, then pour over the fruit and spread smooth. Chill for at least 1 hour. Before serving, sprinkle with pistachios.
