Frangipan Tarts
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
650
calories
Calories
Nutritional values
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 650 kcal | (31 %) | ||
| Protein | 11.5 g | (12 %) | ||
| Fat | 40.76 g | (35 %) | ||
| Carbohydrates | 61.99 g | (41 %) | ||
| Sugar added | 16.77 g | (67 %) | ||
| Roughage | 4.16 g | (14 %) |
more nutritional values
| Vitamin A | 306.58 mg | (38,323 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 10.29 mg | (86 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.59 mg | (54 %) | ||
| Niacin | 3.39 mg | (28 %) | ||
| Vitamin B₆ | 0.07 mg | (5 %) | ||
| Folate | 68.75 μg | (23 %) | ||
| Pantothenic acid | 0.24 mg | (4 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 0.66 μg | (22 %) | ||
| Vitamin C | 6.34 mg | (7 %) | ||
| Potassium | 356.75 mg | (9 %) | ||
| Calcium | 91.15 mg | (9 %) | ||
| Magnesium | 86.29 mg | (29 %) | ||
| Iron | 2.16 mg | (14 %) | ||
| Iodine | 30 μg | (15 %) | ||
| Zinc | 1.08 mg | (14 %) | ||
| Saturated fatty acids | 13.04 g | |||
| Cholesterol | 128.21 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 1 ¼ cups ready-made Shortcrust
- all-purpose flour (for dusting)
- ½ cup superfine caster sugar
- ½ cup unsalted butter (softened)
- 1 ¼ cups ground almonds
- 3 large eggs
- 1 teaspoon Almond extract
- 2 cups canned Apricot (drained)
- 4 tablespoons Apricot Jam
Preparation steps
1.
Preheat the oven to 190°C (170 fan) | 375°F | gas 5.
2.
Roll the pastry out on a lightly floured surface to 0.5 cm thickness. Cut into six rounds and use to line six 10 cm ? individual straight-sided flan tins. Line with greaseproof paper and baking beans.
3.
Blind bake for 10-12 minutes until the edges start to colour. Remove and discard the greaseproof paper and baking beans. Return to the oven for 4-5 minutes to brown the bases a little. Remove and allow to cool on a wire rack.
4.
Prepare the almond cream filling by blitzing together the ground almonds, sugar and butter in a food processor until creamy. Add the eggs and almond extract and continue to pulse until well combined. Pour into the cooled pastry cases then stud each with 3 apricot halves.
5.
Reduce the oven temperature to 180°C (160 fan) | 350°F | gas 4 and bake the tartlets for 15-20 minutes until the filling is golden and set. Remove and allow to cool a little on a wire rack.
6.
Meanwhile, warm the apricot jam in a small saucepan and sieve into a small pot. Brush the tartlets with the jam when they are still warm to glaze. Serve hot or cold.
