Fruit Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 929 cal. | (44 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 51 g | (44 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 11.1 mg | (93 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 81 μg | (27 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.9 μg | (26 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 792 mg | (20 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 132 mg | |||
| Complete sugar | 58 g |
Ingredients
- For the dough
- 200 grams Pastry flour
- 50 grams ground almonds (blanched)
- 1 pinch salt
- 2 Tbsps sugar
- 1 egg
- 125 grams cold butter
- softened butter (for tins)
- Pastry flour (for work surface)
Preparation steps
For the dough, mix flour with almonds, salt and sugar. Form into a mound on a flat work surface. Create a well in the center and pour in beaten egg. Add 2-3 tablespoons of cold water. Cut butter into small pieces and distribute around well. Chop everything together with a large knife or pastry cutter. Knead into a smooth dough with hands, form into a ball, wrap in plastic wrap and chill for 30 minutes.
For the filling, rinse peaches, remove pits and cut into thin columns. Boil 1/2 liter (approximately 2 cups) of water with sugar. Add peach slices and cook for 2-4 minutes over low heat. Remove with a slotted spoon and drain.
Preheat oven to 175°C (approximately 350°F). Brush tart tins with butter and divide dough into 4 equal portions. Roll each portion out until slightly larger than a tart tin on a floured surface. Press each portion into a tin and push sides up to form an edge. Sprinkle each with 2 tablespoons ground almonds. Arrange peaches in a circle on dough. Distribute berries. Sprinkle each with 1 teaspoon vanilla sugar and bake for 25 minutes. Remove and slightly cool.
Sprinkle with pistachios and serve.
