Covered Fruit Pastry Tart

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Covered Fruit Pastry Tart
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
411
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie411 kcal(20 %)
Protein5.64 g(6 %)
Fat16.13 g(14 %)
Carbohydrates63.28 g(42 %)
Sugar added16.77 g(67 %)
Roughage3.52 g(12 %)
Vitamin A150.98 mg(18,873 %)
Vitamin D0 μg(0 %)
Vitamin E0.83 mg(7 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.27 mg(25 %)
Niacin3.34 mg(28 %)
Vitamin B₆0.08 mg(6 %)
Folate74.94 μg(25 %)
Pantothenic acid0.41 mg(7 %)
Biotin3.41 μg(8 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C10.45 mg(11 %)
Potassium193.88 mg(5 %)
Calcium42.16 mg(4 %)
Magnesium16.76 mg(6 %)
Iron2.1 mg(14 %)
Iodine4.26 μg(2 %)
Zinc0.48 mg(6 %)
Saturated fatty acids9.34 g
Cholesterol75.56 mg
Author of this recipe:

Ingredients

for
6
For the pastry
1 ¾ cups
All purpose flour (plus extra for dusting)
1 pinch
0.333 cup
butter (diced)
0.333 cup
1
For the filling
25 ounces
cooking apples (peeled, cored and thickly sliced)
½ cup
1
unwaxed lemon (finely grated zest)
1 teaspoon
ground cinnamon
1 pinch
ground Cloves
To glaze

Preparation steps

1.
For the pastry: sift the flour and salt into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs.
2.
Beat in the cream cheese and egg yolk and beat well until it starts to come together. Bring the dough together with your hands and knead briefly on a surface dusted with flour, until smooth. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a deep pie dish.
4.
For the filling: toss all the ingredients together until well combined and put into the pie dish.
5.
Roll out the pastry on a lightly floured surface, large enough to cover the dish and lightly brush the edges with a little water. Place over the filling, pressing the edges onto the edges of the dish to seal. Cut out small holes in the centre of the pastry to reveal some of the filling.
6.
Brush the pastry with a little milk and bake for 30-35 minutes until the pastry is golden and the apples are soft.