Classic Fruit Lattice Tart

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Classic Fruit Lattice Tart
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Health Score:
4,7 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 5 min.
Preparation
Calories:
895
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie895 kcal(43 %)
Protein12.58 g(13 %)
Fat37.34 g(32 %)
Carbohydrates133.35 g(89 %)
Sugar added16.77 g(67 %)
Roughage3.59 g(12 %)
Vitamin A226.38 mg(28,298 %)
Vitamin D0.67 μg(3 %)
Vitamin E9.17 mg(76 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.46 mg(42 %)
Niacin3.46 mg(29 %)
Vitamin B₆0.06 mg(4 %)
Folate40.79 μg(14 %)
Pantothenic acid0.31 mg(5 %)
Biotin18.82 μg(42 %)
Vitamin B₁₂0.46 μg(15 %)
Vitamin C0.03 mg(0 %)
Potassium259.78 mg(6 %)
Calcium98.45 mg(10 %)
Magnesium90.41 mg(30 %)
Iron1.65 mg(11 %)
Iodine24.25 μg(12 %)
Zinc1.28 mg(16 %)
Saturated fatty acids14.33 g
Cholesterol112.64 mg

Ingredients

for
6
Ingredients
cup butter (plus a little extra for greasing)
½ cup caster sugar
1 ¼ cups ground almonds
2 cups flour
2 eggs
2 teaspoons ground cinnamon
2 ¼ cups Raspberry jam
1 pinch salt
How healthy are the main ingredients?
almondeggcinnamonsalt

Preparation steps

1.
Preheat the oven to 180°C | 350F | gas 4. Butter a loose bottomed tart mould.
2.
In a large bowl mix the ground almonds, flour, salt, sugar, and cinnamon.
3.
Add the butter in pieces and work into the mixture with your fingers until you get a sandy textured paste. Add the two eggs and mix well until incorporated.
4.
On a lightly floured work surface gently roll the pastry out, (don’t over-roll as it will become greasy). Retain a ¼ of the pastry for the lattice top.
5.
Spread the remaining pastry over the flan mould and press into the edges. Prick the bottom with a fork.
6.
Spread the base with the jam, making sure its even and goes to the edges.
7.
Cut the remaining pastry into strips (8-10mm wide), and arrange in a lattice across the top of the tart, sealing the edges into the pastry at the sides of the tart mould.
8.
Place into the centre of the oven and cook for 35-40 minutes until the pastry is golden brown.
9.
Remove from the oven and allow to cool completely (the jam with be very hot so don’t eat until the Linztorte is completely cool).