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Criss-cross Fruit Tartlets

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Criss-cross Fruit Tartlets
Difficulty:
advanced
Difficulty
Preparation:
1 hr 40 min.
Preparation
ready in 2 h. 40 min.
Ready in
Calories:
218
calories
Calories
0
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Nutritional values

1 tartlet contains
(Percentage of daily recommendation)
Calorie218 kcal(10 %)
Protein3.07 g(3 %)
Fat12.2 g(11 %)
Carbohydrates25.24 g(17 %)
Sugar added5.3 g(21 %)
Roughage1.31 g(4 %)
Vitamin A80.3 mg(10,038 %)
Vitamin D0 μg(0 %)
Vitamin E2.16 mg(18 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.14 mg(13 %)
Niacin1.37 mg(11 %)
Vitamin B₆0.03 mg(2 %)
Folate37.24 μg(12 %)
Pantothenic acid0.17 mg(3 %)
Biotin1.52 μg(3 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C1.14 mg(1 %)
Potassium86.84 mg(2 %)
Calcium33.31 mg(3 %)
Magnesium21.81 mg(7 %)
Iron0.95 mg(6 %)
Iodine3.41 μg(2 %)
Zinc0.38 mg(5 %)
Saturated fatty acids5.37 g
Cholesterol48.71 mg
Author of this recipe:

Ingredients

for
15
For the dough
1 ¼ cups
All purpose flour (plus extra for dusting)
½ cup
1 tablespoon
¼ teaspoon
chilled water
For the filling
2
cooking apples
0.333 cup
1 teaspoon
ground cinnamon
For the lattice
2 tablespoons
7 ounces
2
0.333 cup

Preparation steps

1.
For the dough: sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar and salt Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. Roll the dough into a ball, then wrap in cling film and chill for 1 hour.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Line 2 baking trays with non-stick baking paper.
3.
Peel the apples and cut off the sides in four large chunks, discarding the cores. Thinly slice each large piece of apple.
4.
Using a 5cm|2" round cookie cutter, cut round discs out of the apple slices.
5.
Toss the apple rounds with the lemon juice.
6.
Mix together the sugar and cinnamon and set aside.
7.
Roll out the dough thinly on a lightly floured surface.
8.
Cut out rounds about 6cm-7cm| 2 1/2"-2 3/4" in diameter and place on the baking trays.
9.
Coat a few apple slices at a time in the cinnamon-sugar mixture. Place a few slices on top of a round of dough.
10.
For the lattice: beat together the butter and almond paste until smooth.
11.
Beat in the egg yolks, one at a time until well combined, then beat in the flour until blended.
12.
Spoon into a piping bag and pipe a lattice pattern over the top of each tart.
13.
Bake for 20-25 minutes until golden brown. Cool on the baking trays for 15 minutes, then place on a wire rack to cool completely.