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Autumn Nut Tart

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Autumn Nut Tart
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
818
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie818 kcal(39 %)
Protein10.69 g(11 %)
Fat54.38 g(47 %)
Carbohydrates76.09 g(51 %)
Sugar added37.04 g(148 %)
Roughage3.1 g(10 %)
Vitamin A326.96 mg(40,870 %)
Vitamin D1 μg(5 %)
Vitamin E3.82 mg(32 %)
Vitamin B₁0.49 mg(49 %)
Vitamin B₂0.83 mg(75 %)
Niacin4.33 mg(36 %)
Vitamin B₆0.08 mg(6 %)
Folate102.46 μg(34 %)
Pantothenic acid0.47 mg(8 %)
Biotin0.42 μg(1 %)
Vitamin B₁₂0.69 μg(23 %)
Vitamin C2.72 mg(3 %)
Potassium282.11 mg(7 %)
Calcium88.7 mg(9 %)
Magnesium59.96 mg(20 %)
Iron3 mg(20 %)
Iodine30 μg(15 %)
Zinc2.43 mg(30 %)
Saturated fatty acids20.45 g
Cholesterol163.82 mg
Author of this recipe:

Ingredients

for
6
For the pastry
2 cups
7 tablespoons
1 pinch
For the filling
1 ½ cups
Pecan (halves)
½ cup
butter (melted)
cup
cup
3
eggs (beaten)
½
unwaxed lemon (finely grated zest)

Preparation steps

1.
For the pastry: sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the salt, then gradually add water, until the mixture just comes together. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 23cm|9" pie dish or tin.
3.
Roll out the pastry on a floured surface and line the dish, fluting the edges.
4.
For the filling: sprinkle the pecan halves in the pastry case.
5.
Beat together the remaining ingredients and pour into the pastry case.
6.
Bake for 25-30 minutes minutes until golden brown and the filling is slightly soft. If the edges of the pie are browning too quickly during baking, cover with foil. Cool in the tin for 10 minutes then place on a wire rack to cool completely.