French-Style Almond Tart
Yeah, those cupcakes aren't exactly healthy. The valuable thing about almonds is that they contain unsaturated fatty acids and vitamin E, and they lower increased cholesterol levels and protect the heart and blood vessels. The most important thing, however: These tartlets are food for the soul and simply make you happy.
If you prefer pistachios or hazelnuts, exchange them for almonds. And you can save a few calories by just dusting the tartlets with icing sugar instead of glazing them with apricot jam.
(Percentage of daily recommendation)
|Calorie||563 kcal||(27 %)|
|Protein||11 g||(11 %)|
|Fat||29 g||(25 %)|
|Carbohydrates||63 g||(42 %)|
|Sugar added||30 g||(120 %)|
|Roughage||3.5 g||(12 %)|
|Vitamin A||0.3 mg||(38 %)|
|Vitamin D||1.4 μg||(7 %)|
|Vitamin E||4.6 mg||(38 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.2 mg||(18 %)|
|Niacin||3.1 mg||(26 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||43 μg||(14 %)|
|Pantothenic acid||0.8 mg||(13 %)|
|Biotin||11.9 μg||(26 %)|
|Vitamin B₁₂||0.8 μg||(27 %)|
|Vitamin C||0 mg||(0 %)|
|Potassium||248 mg||(6 %)|
|Calcium||77 mg||(8 %)|
|Magnesium||45 mg||(15 %)|
|Iron||2.1 mg||(14 %)|
|Iodine||5 μg||(3 %)|
|Zinc||1.4 mg||(18 %)|
|Saturated fatty acids||12.5 g|
|Uric acid||25 mg|
In a bowl, beat together 75 grams (approximately 1/3 cup) butter and 100 grams (approximately scant 1/2 cup) sugar with 1 pinch of salt with a hand mixer just until smooth.
Beat 2 eggs into creamed mixture.
Add flour all at once and beat until a smooth dough. Wrap in plastic wrap and let rest in refrigerator for 2 hours.
Roll out dough to 3-4 mm (approximately 1/2 inch) thick on a floured work surface. Using a tart ring as a guide, cut out 8 rounds, each 10 cm (approximately 4 inches) in diameter. Lightly brush tartlet molds (8 cm or approximately 3 inches) with butter. Dust with flour, tap out excess and let chill for another 30 minutes in refrigerator.
Cut away dough at edges of tarts.
Melt remaining butter in a bowl. Mix in remaining sugar, eggs and ground almonds with 1 pinch of salt and stir until smooth.
Pour filling evenly into tartlet molds. Bake on bottom rack of preheated oven at 180°C (fan 165°C ) (approximately 350°F) until golden brown, about 25 minutes.
Remove tarts from oven, let cool slightly and remove from molds.
Melt apricot jam in a small pot and brush over tarts. Serve warm, garnished with fresh fruit or berries if desired.