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Berry and Criss-cross Pastry Tart

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Berry and Criss-cross Pastry Tart
262
calories
Calories
0
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moderate
Difficulty
55 min.
Preparation
 • Ready in 1 hr 25 min.
Ready in
Nutritions
Fat11.67 g
Saturated Fat Acids7.03 g
Protein3.22 g
Roughage1.84 g
Sugar added6.29 g
Calorie262
1 cake contains
Calories262
Protein/g3.22
Fat/g11.67
Saturated fatty acids/g7.03
Carbohydrates/g37.49
Added sugar/g6.29
Roughage/g1.84
Cholesterol/mg29.7
Vitamin A/mg102.33
Vitamin D/μg0
Vitamin E/mg0.77
Vitamin B₁/mg0.23
Vitamin B₂/mg0.16
Niacin/mg2.34
Vitamin B₆/mg0.05
Folate/μg52.11
Pantothenic acid/mg0.23
Biotin/μg0.36
Vitamin B₁₂/μg0.02
Vitamin C/mg12.19
Potassium/mg99.95
Calcium/mg15.5
Magnesium/mg10.73
Iron/mg1.34
Zinc/mg0.3

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 1 cake
For the pastry
2.333 cups
cup
1 pinch
For the filling
5.333 cups
6 tablespoons
3 tablespoons
1
Orange (finely grated zest)
1 tablespoon
To decorate
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Preparation steps

Step 1/7
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.
Step 2/7
Preheat the oven to 200°C (180° fan) 400°F gas 6. Grease a 1 l | 2 pint pie dish.
Step 3/7
Roll out 2/3 of the pastry on a lightly floured surface and use to line the pie dish.
Step 4/7
For the filling: mix together all the ingredients except the butter. Spoon into the pastry case and dot with butter.
Step 5/7
Roll out the remaining pastry and cut into even strips.
Step 6/7
Place the pastry strips on top of the filling to form a lattice.
Step 7/7
Bake for about 30 minutes until the pastry is golden. Sift over a little icing sugar just before serving.

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