Covered Fruit Pastry Tart
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
412
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 412 cal. | (20 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 8.1 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 257 mg | (6 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 93 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- For the pastry
- 1 ¾ cups all-purpose flour (plus extra for dusting)
- 1 pinch salt
- 0.333 cup butter (diced)
- 0.333 cup cream cheese
- 1 egg yolk
- For the filling
- 25 ozs cooking Apple (peeled, cored and thickly sliced)
- ½ cup sugar
- 1 unwaxed lemon (finely grated zest)
- 1 tsp ground cinnamon
- 1 pinch ground cloves
- To glaze
- milk
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.
