Berry and Criss-cross Pastry Tart

Name: Berry and Criss-cross Pastry Tart
Total time: 1 h 25 min
Yield: 1
Cuisine: American, North America
Ingredients: 2.333 cups All purpose flour; 0.667 cup butter; 1 pinch salt; water; 5.333 cups Blueberries; 6 tablespoons sugar; 3 tablespoons Corn starch; 1 Orange (finely grated zest); 1 tablespoon butter; powdered sugar

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Difficulty:

moderate

Difficulty

Preparation:

55 min.

Preparation

ready in 1 hr 25 min.

Ready in

Calories:

262

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	262 kcal	(12 %)
Protein	3.22 g	(3 %)
Fat	11.67 g	(10 %)
Carbohydrates	37.49 g	(25 %)
Sugar added	6.29 g	(25 %)
Roughage	1.84 g	(6 %)

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more nutritional values

Vitamin A	102.33 mg	(12,791 %)
Vitamin D	0 μg	(0 %)
Vitamin E	0.77 mg	(6 %)
Vitamin B₁	0.23 mg	(23 %)
Vitamin B₂	0.16 mg	(15 %)
Niacin	2.34 mg	(20 %)
Vitamin B₆	0.05 mg	(4 %)
Folate	52.11 μg	(17 %)
Pantothenic acid	0.23 mg	(4 %)
Biotin	0.36 μg	(1 %)
Vitamin B₁₂	0.02 μg	(1 %)
Vitamin C	12.19 mg	(13 %)
Potassium	99.95 mg	(2 %)
Calcium	15.5 mg	(2 %)
Magnesium	10.73 mg	(4 %)
Iron	1.34 mg	(9 %)
Zinc	0.3 mg	(4 %)
Saturated fatty acids	7.03 g
Cholesterol	29.7 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cake

For the pastry: 2.333 cups
All purpose flour; ⅔ cup
butter; 1 pinch
salt; water

For the filling: 5.333 cups
Blueberries; 6 tablespoons
sugar; 3 tablespoons
Corn starch; 1
Orange (finely grated zest); 1 tablespoon
butter

To decorate: powdered sugar

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Preparation steps

For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. 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.

Preheat the oven to 200°C (180° fan) 400°F gas 6. Grease a 1 l | 2 pint pie dish.

Roll out 2/3 of the pastry on a lightly floured surface and use to line the pie dish.

For the filling: mix together all the ingredients except the butter. Spoon into the pastry case and dot with butter.

Roll out the remaining pastry and cut into even strips.

Place the pastry strips on top of the filling to form a lattice.

Bake for about 30 minutes until the pastry is golden. Sift over a little icing sugar just before serving.