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 50 min.
Ready in
Calories:
257
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie257 kcal(12 %)
Protein3.03 g(3 %)
Fat10.81 g(9 %)
Carbohydrates37.31 g(25 %)
Sugar added5.58 g(22 %)
Roughage0 g(0 %)
Vitamin A100.58 mg(12,573 %)
Vitamin D0.17 μg(1 %)
Vitamin E0.76 mg(6 %)
Vitamin B₁0.18 mg(18 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.91 mg(16 %)
Vitamin B₆0.01 mg(1 %)
Folate46.6 μg(16 %)
Pantothenic acid0.12 mg(2 %)
Biotin0.24 μg(1 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C0 mg(0 %)
Potassium28.22 mg(1 %)
Calcium6.6 mg(1 %)
Magnesium5.41 mg(2 %)
Iron1.09 mg(7 %)
Iodine5 μg(3 %)
Zinc0.18 mg(2 %)
Saturated fatty acids6.5 g
Cholesterol41.73 mg
Author of this recipe:

Ingredients

for
1
Ingredients
2 ¼ cups
1
0.333 cup
cup
cold butter (chopped)
butter (for the tin)
All purpose flour (for the work surface)
9 ounces

Preparation steps

1.
To make the pasty, pile the flour on the work surface and make a well in the middle. Crack the egg into the well and add the sugar and a pinch of salt. Place the butter around the well and quickly knead into a smooth pastry. If necessary, add a little cold water. The pastry should not crumble, nor should it stick to your hands. Wrap in cling film and chill in the fridge for 30 minutes.
2.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a tart tin with butter.
3.
Roll 2/3 of the pastry out on a floured work surface to fit the tart tin. Place the pastry in the tin creating an edge all the way round. Spread with the jam.
4.
Roll out the remaining pastry about 3-4 mm thick and cut into strips approx. 1 cm wide. Place on top of the tart in a lattice pattern and bake for around 40 minutes.
5.
Remove from the oven, leave to cool and either served warm or cold and dusted with icing sugar.