Citrus Fruit Pastry Pie

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Citrus Fruit Pastry Pie
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
831
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie831 kcal(40 %)
Protein9.47 g(10 %)
Fat50.55 g(44 %)
Carbohydrates88.13 g(59 %)
Sugar added25.15 g(101 %)
Roughage1.57 g(5 %)
Vitamin A486.48 mg(60,810 %)
Vitamin D1.94 μg(10 %)
Vitamin E2.67 mg(22 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.47 mg(43 %)
Niacin3.53 mg(29 %)
Vitamin B₆0.15 mg(11 %)
Folate93.31 μg(31 %)
Pantothenic acid1.01 mg(17 %)
Biotin7.36 μg(16 %)
Vitamin B₁₂0.79 μg(26 %)
Vitamin C46.4 mg(49 %)
Potassium271.52 mg(7 %)
Calcium110.16 mg(11 %)
Magnesium16.97 mg(6 %)
Iron2 mg(13 %)
Iodine47.67 μg(24 %)
Zinc0.67 mg(8 %)
Saturated fatty acids25.06 g
Cholesterol304.93 mg

Ingredients

for
4
Ingredients
8 ounces Shortcrust pastry
For the filling
3 tablespoons clementine or orange Marmalade
1 egg
3 egg yolks
½ cup caster sugar
1 ½ cups cream (48% fat)
2 Clementine (finely grated zest and juice)
To decorate
3 Clementine (slices)
How healthy are the main ingredients?
eggClementineClementine

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a deep 20 cm|8" flan dish.
2.
Roll out the pastry on a lightly floured surface and line the base and sides of the flan dish. Trim off any excess pastry and cover with greaseproof (waxed) paper and baking beads or baking beans. Bake for 10 minutes. Remove the beans and paper and bake for a further 5 minutes.
3.
Reduce the oven temperature to 160°C (140° fan) 325°F gas 3.
4.
For the filling: spread the marmalade over the base of the pastry case. Whisk together the egg, egg yolks and sugar. Heat the cream until hot, but not boiling and whisk into the egg mixture with the clementine zest and juice.
5.
Pour into the pastry case and bake for 30-40 minutes until the filling is just set. Set aside to cool completely. Decorate with clementine slices.