Fresh Berry and Pineapple Tarts

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Fresh Berry and Pineapple Tarts
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Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
572
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie572 cal.(27 %)
Protein9 g(9 %)
Fat38 g(33 %)
Carbohydrates49 g(33 %)
Sugar added14 g(56 %)
Roughage5.1 g(17 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.6 μg(3 %)
Vitamin E2.8 mg(23 %)
Vitamin K6.4 μg(11 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin5 mg(42 %)
Vitamin B₆0.2 mg(14 %)
Folate63 μg(21 %)
Pantothenic acid0.9 mg(15 %)
Biotin9.6 μg(21 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C43 mg(45 %)
Potassium357 mg(9 %)
Calcium60 mg(6 %)
Magnesium50 mg(17 %)
Iron1.3 mg(9 %)
Iodine6 μg(3 %)
Zinc0.9 mg(11 %)
Saturated fatty acids19.9 g
Uric acid44 mg
Cholesterol76 mg
Complete sugar31 g

Ingredients

for
6
Ingredients
1 ½ cups mixed Nut (your favorite)
1 cup all-purpose flour
½ cup granulated sugar (plus 2 additional tablespoons; divided)
½ tsp baking soda
1 ½ tsps pure vanilla extract (divided)
10 Tbsps melted butter
½ cup Apricot jelly
1 Tbsp water (if necessary)
1 cup heavy whipping cream (chilled)
36 large, fresh Strawberries (rinsed; dried; hulled and halved)
1 cup fresh Blueberries
¾ cup fresh, cubed Pineapple
How healthy are the main ingredients?
BlueberrysugarStrawberry

Preparation steps

1.
Preheat oven to 350º F / 180º C.
2.
In the bowl of a food processor, combine nuts, flour, 1/2 cup sugar and baking soda; pulse until coarsely ground. Transfer nut and flour mixture to a large bowl, add 1/2 teaspoon vanilla extract. Add melted butter; using clean hands, mix until mixture is well moistened. Divide mixture between six 4 1/2 x 3/4-inch / 11.43 x 1.9 cm mini-tart pans with removable bottoms. Press mixture firmly onto the bottom and half way up the sides of the tart pans. Bake for 10 to 12 minutes or until golden brown. Remove from oven and cool completely.
3.
In a small saucepan set over medium heat, add apricot jelly. Cook for about 3 minutes, or until syrupy, add water to thin if necessary. Remove from heat and let cool to room temperature. Once cooled, refrigerate until ready to use.
4.
In a large bowl, combine cream, remaining sugar and vanilla; beat together using an electric mixer set on medium speed, until soft peaks form.
5.
Fill each prepared tart shell with whipped cream and top with strawberries, blueberries and pineapple. Chill in refrigerator of at least 45 minutes before serving. Drizzle with apricot glaze prior to serving.
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