Covered Fruit Tart
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
394
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 394 cal. | (19 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 214 mg | (5 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 9.9 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 31 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 3 large Apple (peeled, cored, quartered and thickly sliced)
- 2 Tbsps lemon juice
- ⅜ cup Agave syrup
- 1 tsp ground cinnamon
- 1 ⅔ cups all-purpose flour
- salt
- 7 Tbsps butter (cubed)
- milk (to glaze)
Preparation steps
1.
Put the apples, lemon juice and two tablespoons of water into a pan. Simmer gently for a few minutes until just beginning to soften. Remove from the heat and add the agave syrup and cinnamon. Leave to cool.
2.
Heat the oven to 220°C/200°C fan/425°F/gas 7.
3.
Put the flour, salt and butter into a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Add about 2 1/2 tbsp water to mix to a firm dough.
4.
Roll out just under half the dough and line a 20cm metal pie plate. Put the cooled apple mixture into the dish.
5.
Roll out the remaining pastry to a circle large enough to cover the pie. Dampen the edge of the pastry with a little water and cover with the lid, pressing the edges firmly together. Crimp the edge to decorate.
6.
Brush the pie with a little milk and bake in the oven for 20-25 minutes until crisp and golden brown.
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