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Fruit and Nut Pastry Slices

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Fruit and Nut Pastry Slices
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
209
calories
Calories
0
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Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie209 kcal(10 %)
Protein3.16 g(3 %)
Fat14.67 g(13 %)
Carbohydrates17.19 g(11 %)
Sugar added1.44 g(6 %)
Roughage1.45 g(5 %)
Vitamin A26.72 mg(3,340 %)
Vitamin D0 μg(0 %)
Vitamin E0.36 mg(3 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.58 mg(13 %)
Vitamin B₆0.08 mg(6 %)
Folate22.9 μg(8 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.74 μg(2 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C2.33 mg(2 %)
Potassium104.23 mg(3 %)
Calcium22.85 mg(2 %)
Magnesium11.27 mg(4 %)
Iron0.86 mg(6 %)
Iodine2.13 μg(1 %)
Zinc0.31 mg(4 %)
Saturated fatty acids4.84 g
Cholesterol26.98 mg
Author of this recipe:

Ingredients

for
1
Ingredients
½ cup
peeled, unsalted Pistachio
1
4 tablespoons
1 tablespoon
2
Pear (e. g. Williams Christ, peeled, quartered and cored)
2 tablespoons
9 ounces
frozen Puff pastry (defrosted)
All purpose flour (for the work surface)
2 tablespoons
melted butter

Preparation steps

1.
Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
2.
Roughly chop the nuts in a blender and mix with the egg yolk, crème fraîche and the honey.
3.
Slice the pear quarters without cutting all the way through and mix with the lemon juice.
4.
Roll out the pastry on a floured work surface to approx. 12 x 30 cm. Spread with the pistachio mixture leaving a 1.5 cm edge all the way round.
5.
Place the pears on top, brush with some melted butter, gently fold the edges into and place the tart on the prepared baking tray. Bake for around 25 min.