Baked Stone Fruit Pudding

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Baked Stone Fruit Pudding
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 25 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
536
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie536 kcal(26 %)
Protein9.55 g(10 %)
Fat36.65 g(32 %)
Carbohydrates45.26 g(30 %)
Sugar added16.77 g(67 %)
Roughage2.58 g(9 %)
Vitamin A326.27 mg(40,784 %)
Vitamin D0.67 μg(3 %)
Vitamin E7.42 mg(62 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.25 mg(23 %)
Niacin2.55 mg(21 %)
Vitamin B₆0.03 mg(2 %)
Folate67.74 μg(23 %)
Pantothenic acid0.23 mg(4 %)
Biotin0.28 μg(1 %)
Vitamin B₁₂0.47 μg(16 %)
Vitamin C2.92 mg(3 %)
Potassium113.22 mg(3 %)
Calcium55.82 mg(6 %)
Magnesium63 mg(21 %)
Iron2.14 mg(14 %)
Iodine20 μg(10 %)
Zinc0.28 mg(4 %)
Saturated fatty acids16.99 g
Cholesterol126.19 mg

Ingredients

for
1
For the pastry
2 cups
1 pinch
cup
cold butter
0.333 cup
1
egg (beaten)
For the filling
1 cup
2 cups
cup
superfine caster sugar
3
cup
10
Apricot (halved)
To decorate
How healthy are the main ingredients?
saltsugareggeggApricot

Preparation steps

1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add the egg, until the mixture just comes together. If it is too stiff add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
Preheat the oven to 180°C (160° fan) 350°F gas 4. Grease a 25 cm | 10" tart tin or flan dish.
3.
Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork. Chill while you make the filling.
4.
For the filling: beat the butter until soft, then beat in the almonds and sugar. Beat in the eggs, one at a time until blended, then lightly beat in the flour.
5.
Spread the filling over the pastry base and arrange the apricot halves in the filling. Bake for 15 minutes.
6.
Reduce the oven temperature to 160°C (140° fan) 325°F gas 3 and bake for a further 35-45 minutes until the pastry is crisp and the filling is golden brown.
7.
Sift over a little icing sugar just before serving.