Apricot Tart
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 55 min.
Preparation
Calories:
304
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 304 cal. | (14 %) | ||
| Protein | 9.94 g | (10 %) | ||
| Fat | 8.11 g | (7 %) | ||
| Carbohydrates | 49.83 g | (33 %) | ||
| Sugar added | 5.42 g | (22 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 183.61 mg | (22,951 %) | ||
| Vitamin D | 0.85 μg | (4 %) | ||
| Vitamin E | 2.18 mg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 2.31 mg | (19 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 15.22 μg | (5 %) | ||
| Pantothenic acid | 0.32 mg | (5 %) | ||
| Biotin | 2.95 μg | (7 %) | ||
| Vitamin B₁₂ | 0.38 μg | (13 %) | ||
| Vitamin C | 5.85 mg | (6 %) | ||
| Potassium | 362.22 mg | (9 %) | ||
| Calcium | 94.15 mg | (9 %) | ||
| Magnesium | 19.51 mg | (7 %) | ||
| Iron | 1.89 mg | (13 %) | ||
| Iodine | 18.68 μg | (9 %) | ||
| Zinc | 0.39 mg | (5 %) | ||
| Saturated fatty acids | 3.21 g | |||
| Cholesterol | 38.92 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 500 grams Pastry flour
- 1 Dry yeast
- 40 grams sugar
- ½ l room temperature milk
- 2 eggs
- 50 grams room temperature butter
- 75 grams Whole Wheat Sourdough Starter
- 700 grams ripe Apricot
- 40 grams chopped almonds
- 2 Tbsps sugar
Preparation steps
1.
Pour 2/3 of the flour into a bowl and form a well in the center. Pour the yeast into the well and add a pinch of sugar. Pour in 3 tablespoons of the milk, mix with the yeast and let sit for about 20 minutes. Add the eggs, butter, remaining milk, sourdough starter, remaining flour and remaining sugar.
2.
Knead into a smooth dough. Let rest for about 1 hour. Rinse the apricots, halve and remove the pits. Line a baking sheet with parchment paper and roll the dough onto the baking sheet.
3.
Cover and let rest for about 20 minutes. Press the apricot halves into the dough. Sprinkle the apricots with almonds and sugar. Bake for about 40 minutes at 180°C (approximately 350°F). Remove from the oven, let cool and serve.
