Fruit Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,427 cal. | (116 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 120 g | (103 %) | ||
| Carbohydrates | 255 g | (170 %) | ||
| Sugar added | 70 g | (280 %) | ||
| Roughage | 17.8 g | (59 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.7 mg | (81 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 205 μg | (68 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 39.5 μg | (88 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 1,361 mg | (34 %) | ||
| Calcium | 279 mg | (28 %) | ||
| Magnesium | 170 mg | (57 %) | ||
| Iron | 9.5 mg | (63 %) | ||
| Iodine | 119 μg | (60 %) | ||
| Zinc | 4.4 mg | (55 %) | ||
| Saturated fatty acids | 69.6 g | |||
| Uric acid | 160 mg | |||
| Cholesterol | 895 mg | |||
| Complete sugar | 107 g |
Ingredients
- For the tart
- 200 grams Pastry flour
- 50 grams sugar
- 1 generous pinch Baking powder
- 2 egg yolks
- 120 grams butter
- 1 Tbsp lemon juice
- 150 grams Raspberries
- 150 grams Blackberry
- 100 grams green Melon
- For the jelly
- 4 sheets white gelatin
- 2 Tbsps lemon juice
- 2 Tbsps powdered sugar
- ¼ l dry Sparkling wine
- 1 Tbsp Lemon balm
Preparation steps
For the tart, quickly knead the flour, baking powder, sugar, lemon juice, butter and egg yolks into a smooth dough. Wrap the dough in plastic and chill for 30 minutes. Thinly slice the melon and rinse the fruit.
Roll out the dough on a floured surface into a 24 cm long triangle. Lay the triangle on a lined baking sheet. With the excess dough, form three 24 cm long rolls. Press the rolls onto the sides of the traingle, forming an edge. Preheat the oven to 200°C (approximately 400°F). Bake the dough for about 25 minutes. Remove from the oven and let cool.
For the jelly, soften the gelatin in cold water. Heat the lemon juice with powdered sugar in a saucepan. Stir in the squeezed gelatin and remove from the heat. Stir in the sparkling wine and finely sliced lemon blam. Chill until the mixture begins to gel. Spread the fruit on the tart crust and drizzle with the champagne jelly. Chill until ready to serve.
