Cherry Lattice Pie
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
308
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 308 kcal | (15 %) | ||
| Protein | 3.62 g | (4 %) | ||
| Fat | 14.58 g | (13 %) | ||
| Carbohydrates | 40.86 g | (27 %) | ||
| Sugar added | 16.77 g | (67 %) | ||
| Roughage | 1.04 g | (3 %) |
more nutritional values
| Vitamin A | 210.95 mg | (26,369 %) | ||
| Vitamin D | 0.17 μg | (1 %) | ||
| Vitamin E | 0.94 mg | (8 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.04 mg | (3 %) | ||
| Folate | 48.24 μg | (16 %) | ||
| Pantothenic acid | 0.24 mg | (4 %) | ||
| Biotin | 1.13 μg | (3 %) | ||
| Vitamin B₁₂ | 0.17 μg | (6 %) | ||
| Vitamin C | 6.46 mg | (7 %) | ||
| Potassium | 145.22 mg | (4 %) | ||
| Calcium | 21.48 mg | (2 %) | ||
| Magnesium | 11.04 mg | (4 %) | ||
| Iron | 1.26 mg | (8 %) | ||
| Iodine | 7.13 μg | (4 %) | ||
| Zinc | 0.27 mg | (3 %) | ||
| Saturated fatty acids | 8.65 g | |||
| Cholesterol | 67.92 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this authorIngredients
for
1
- For the pastry
- 2 cups
- ½ cup
- 1 teaspoon
- 1 tablespoon
- ⅞ cup
butter (chopped)
- 1
-
All purpose flour (for the work surface)
- For the topping
- 4 ½ cups
Sour cherry (pitted)
- ½ cup
- ½ teaspoon
ground cinnamon
-
ground Cloves
- ¼ cup
dry Red wine
- ¼ cup
- 1
egg yolk (beaten)
- Plus
Preparation steps
1.
To make the pasty, mix together the flour, sugar, a pinch of salt, the vanilla sugar and lemon zest. Create a well in the middle and place the butter around the well. Crack the egg into the well quickly knead into a smooth pastry. Shape into a ball, wrap in cling film and chill for 30 minutes.
2.
Place the cherries, sugar, spices, wine and juice in a pot and bring to the boil. Simmer on a medium heat for around 25 min until the mixture is thick. Remove from the heat and leave to cool
3.
Preheat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a baking tin or tart dish with butter.
4.
Roll out 2/3 of the pastry on a floured work surface so that it is slightly bigger than the tart dish. Place the pastry in the dish and create an edge all the way round. Spread the cherry mixture onto the pastry base.
5.
Roll out the remaining pastry and cut into strips approx. 1 cm wide. Place the strips in a lattice pattern on top of the cherry mixture and fix firmly to the edges. Brush with egg yolk and bake for around 35 min. Remove from the oven, leave to cool then remove from the dish and dust with icing sugar. Serve either warm or cold.
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