Cherry Pistachio Tart
Cherry Pistachio Tart - Sweet and nutty
Nutritional values
(Percentage of daily recommendation)
| Calorie | 449 cal. | (21 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 14.2 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.8 μg | (8 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 428 mg | (11 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 47 mg | |||
| Complete sugar | 24 g |
Ingredients
- For the batter
- 6 ozs Pastry flour
- 1 oz powdered sugar
- 1 pinch salt
- 3 ozs very cold butter
- butter (for the pan)
- Pastry flour (for the pan)
- Pastry flour (to work)
- For the filling
- 4 ozs Shelled pistachio (unsalted)
- 18 ozs Sweet cherry (pitted)
- 1 oz butter
- 2 ozs sugar
Preparation steps
Mix the flour, powdered sugar and salt on a work surface and form a well in the center. Cut the butter into small pieces and distribute around the flour. Add 3 tablespoons of lukewarm water and chop the ingredients with a knife. Quickly knead into a smooth dough, shape into a ball, wrap in plastic and chill for 1 hour.
Preheat the oven to 180°C (approximately 350°F). Grease a tart tin with butter and sprinkle with flour. Roll the dough out on a floured surface until slightly larger than the tart tin. Line the tart tin with the dough and form an edge.
Chop the pistachios and sprinkle 2/3 on the dough. Rinse the cherries, remove the pits, drain and mix with the chopped butter, sugar and the remaining pistachios. Spread on the dough and bake for 20-25 minutes.
Serve lukewarm with a dollop of whipped cream, if desired.
