Cherry Lattice Pie

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Cherry Lattice Pie
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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)
Calorie308 kcal(15 %)
Protein3.62 g(4 %)
Fat14.58 g(13 %)
Carbohydrates40.86 g(27 %)
Sugar added16.77 g(67 %)
Roughage1.04 g(3 %)
Vitamin A210.95 mg(26,369 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.94 mg(8 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.17 mg(15 %)
Niacin2 mg(17 %)
Vitamin B₆0.04 mg(3 %)
Folate48.24 μg(16 %)
Pantothenic acid0.24 mg(4 %)
Biotin1.13 μg(3 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C6.46 mg(7 %)
Potassium145.22 mg(4 %)
Calcium21.48 mg(2 %)
Magnesium11.04 mg(4 %)
Iron1.26 mg(8 %)
Iodine7.13 μg(4 %)
Zinc0.27 mg(3 %)
Saturated fatty acids8.65 g
Cholesterol67.92 mg
Author of this recipe:

Ingredients

for
1
For the pastry
2 cups
½ cup
1 teaspoon
1 tablespoon
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
¼ cup
1
egg yolk (beaten)
Plus
How healthy are the main ingredients?
sugareggcinnamon

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.