Diabetic Raisin Tart

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Diabetic Raisin Tart
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Health Score:
Health Score
5,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 15 min.
Preparation
ready in 1 hr 45 min.
Ready in
Calories:
748
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie748 kcal(36 %)
Protein10.39 g(11 %)
Fat35.45 g(31 %)
Carbohydrates95.52 g(64 %)
Sugar added10.18 g(41 %)
Roughage3.78 g(13 %)
Vitamin A272.17 mg(34,021 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.76 mg(15 %)
Vitamin B₁0.52 mg(52 %)
Vitamin B₂0.38 mg(35 %)
Niacin5.41 mg(45 %)
Vitamin B₆0.03 mg(2 %)
Folate129.27 μg(43 %)
Pantothenic acid0.33 mg(6 %)
Biotin0.68 μg(2 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C0.9 mg(1 %)
Potassium432.79 mg(11 %)
Calcium53.86 mg(5 %)
Magnesium18.49 mg(6 %)
Iron5.13 mg(34 %)
Iodine10 μg(5 %)
Zinc1.24 mg(16 %)
Saturated fatty acids18.63 g
Cholesterol100.4 mg
Author of this recipe:
How healthy are the main ingredients?
raisincinnamonNutmeg

Ingredients

for
6
For the pastry
3 cups
All purpose flour (plus extra for dusting)
1 pinch
¾ cup
4 tablespoons
For the filling
1.333 cups
0.767 cup
raisin (mixed)
0.767 cup
1 pinch
3 tablespoons
½ cup
1 tablespoon
2 tablespoons
½ teaspoon
ground cinnamon
½ teaspoon
¼ teaspoon
grated Nutmeg
½ cup
To glaze
1
egg (beaten)

Preparation steps

1.
For the pastry: sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, until the mixture just comes together. If it is too stiff add a little more water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.
2.
For the filling: put the raisins and water in a pan and bring to a boil. Reduce the heat and simmer for about 5 minutes, until they begin to plump.
3.
Mix together the salt, flour and sugar. Carefully stir in some of the hot liquid in which the raisins have cooked.
4.
Add the raisins and the remaining liquid and return to the pan. Cook until thickened, stirring frequently.
5.
Remove from the heat, cool for a few minutes then stir in the lemon juice, butter, spices and pine nuts. Set aside to cool.
6.
Heat the oven to 200°C (180° fan) 400°F gas 6. Grease a 23cm|9" pie plate.
7.
Roll out just over half the pastry on a floured surface and line the pie plate.
8.
Spoon the filling evenly onto the pastry.
9.
Roll out the remaining pastry and place on top of the filling, sealing the edges well. Pinch the edges to flute and cut slits into the top.
10.
Brush with beaten egg.
11.
Bake for 15 minutes, then reduce the oven temperature to 180°C (160° fan) 350°F gas 4 and bake for a further 20-25 minutes until golden brown. Cove the pastry with foil if it is browning too quickly. Cool for 20 minutes before serving.