Apricot Yogurt Tart
Apricot Yogurt Tart - Sweet summer greetings in a luscious dessert
Healthy, because
Even smarter
Nutritional values
This cake is extremely delicious and at the same time, so low in fat and calories! It has a relatively modest sugar content and a lot of vitamins from the apricots.
If fresh apricots are in short supply, you can use unsweetened, canned fruit or plums.
(Percentage of daily recommendation)
| Calorie | 187 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 215 mg | (5 %) | ||
| Calcium | 41 mg | (4 %) | ||
| Magnesium | 13 mg | (4 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 3.2 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 54 mg |
Ingredients
- Ingredients
- 7 ozs Pastry flour
- 1 pinch salt
- 2 ozs cane sugar
- 3 ozs Cultured butter
- 1 oz cream cheese
- 1 ½ lbs Apricot
- 1 Lime
- 5 ozs Yogurt (low-fat)
- 2 eggs
- 3 ozs Blossom honey
Kitchen utensils
Preparation steps
Mix flour, salt and sugar in a mixing bowl.
Divide the butter into small pieces approximately 1 teaspoon and add to flour mixture. Add cream cheese and knead with a mixer fitted with a dough hook until smooth.
Lightly flour the work surface and roll out the dough to a large round, about 12 inches in diameter.
Brush the bottom of a tart pan approximately 11 inches in diameter with the remaining butter. Place the dough in the pan, press firmly into the corner, and up the sides and prick all over with a fork.
Rinse apricots, drain, halve, and pit. Spread on the dough, the cut sides up.
Rinse the lime in hot water, wipe dry and finely grate the zest. (Reserve juice for another use.)
Whisk yogurt, eggs, honey and lime zest together. Pour over the apricots.
Bake on the middle rack in a preheated oven at 400°F for about 35 minutes. Remove and let cool for about 1 hour in the pan on a wire rack before serving.
