Apricot Tart with Almonds
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(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
2550
calories
Calories
Nutritional values
1 baking sheet contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,550 cal. | (121 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 169 g | (146 %) | ||
| Carbohydrates | 210 g | (140 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 20.4 g | (68 %) |
more nutritional values
| Vitamin A | 3.2 mg | (400 %) | ||
| Vitamin D | 3.5 μg | (18 %) | ||
| Vitamin E | 21 mg | (175 %) | ||
| Vitamin K | 37.5 μg | (63 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 16.5 mg | (138 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 116 μg | (39 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 28.2 μg | (63 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 3,103 mg | (78 %) | ||
| Calcium | 426 mg | (43 %) | ||
| Magnesium | 234 mg | (78 %) | ||
| Iron | 9.1 mg | (61 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 7.8 mg | (98 %) | ||
| Saturated fatty acids | 91 g | |||
| Uric acid | 218 mg | |||
| Cholesterol | 578 mg | |||
| Complete sugar | 121 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 750 grams Apricot
- 300 grams frozen Puff pastry dough
- 150 grams Sour cream
- 1 egg
- 75 grams Maple syrup
- butter (for the pan)
- 50 grams slivered almonds
Preparation steps
1.
Thaw puff pastry. Rinse and halve apricots, pit. Whisk sour cream with egg and syrup. Butter tart pan well. Roll out pastry into about 33 cm (approximately 13 inches) circle and line tart pan with it. Cut protruding edge at a distance of 2 cm (approximately 3/4 inch) and fold in corners to make triangles. Prick the bottom of the pastry with a fork several times.
2.
Spread sour cream mixture on the pastry and top with apricots, cut side down. Sprinkle with flaked almonds and bake in preheated oven at 160°C (approximately 325°) for about 45 minutes or until golden. Remove from the oven and serve.
