Fruity Pastry Pie

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Fruity Pastry Pie
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 20 min.
Preparation
Calories:
578
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie578 kcal(28 %)
Protein10.24 g(10 %)
Fat35.08 g(30 %)
Carbohydrates58.36 g(39 %)
Sugar added29.34 g(117 %)
Roughage3.5 g(12 %)
Vitamin A212.7 mg(26,588 %)
Vitamin D1 μg(5 %)
Vitamin E8.59 mg(72 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.49 mg(45 %)
Niacin2.64 mg(22 %)
Vitamin B₆0.05 mg(4 %)
Folate56.61 μg(19 %)
Pantothenic acid0.17 mg(3 %)
Biotin14.79 μg(33 %)
Vitamin B₁₂0.66 μg(22 %)
Vitamin C4.42 mg(5 %)
Potassium337.56 mg(8 %)
Calcium115.03 mg(12 %)
Magnesium72.7 mg(24 %)
Iron1.62 mg(11 %)
Iodine30.71 μg(15 %)
Zinc0.89 mg(11 %)
Saturated fatty acids12.25 g
Cholesterol128.21 mg

Ingredients

for
6
Ingredients
5 ounces ready-made Shortcrust
plain flour (for dusting)
6 ½ cups Rhubarb (trimmed and sliced)
cup caster sugar
½ cup unsalted butter (chopped)
1 cup ground almonds
2 eggs
0.333 cup plain flour
1 small egg (beaten)
How healthy are the main ingredients?
Rhubarbalmondeggegg

Preparation steps

1.
Pre-heat the oven to 190°C | 375F | gas 5.
2.
Roll the pastry out on a lightly floured surface to 1cm thickness. Use the pastry to line an 8 inch springform fluted flan case.
3.
Make sure the pastry is pressed in well around the edges and trim any overhanging pastry.
4.
Line the case with parchment paper and fill with baking beans. Blind-bake the case for 12-15 minutes until the edges start to colour.
5.
Remove from the oven and discard the parchment and baking beans. Egg wash the base with the beaten egg and return to the oven to brown the base for 5 minutes.
6.
Remove from the oven and allow the pastry to cool on a wire rack, still in the case.
7.
Meanwhile, place 100g of the sugar and the rhubarb in a large saucepan. Add 200ml water and bring to a simmer, cooking gently for 3 minutes. Remove from the heat, strain and allow to cool to one side.
8.
As the rhubarb is cooling, prepare the lining for the pastry case by pulsing together the remaining 100g of sugar with the butter and ground almonds until it resembles breadcrumbs.
9.
Pulse the eggs into this mixture one at a time until smooth then add the flour and pulse until you have a smooth paste. Spoon this paste into the pastry case and smooth all over.
10.
Spread the strained rhubarb slices on top and return to the oven to bake for 20-25 minutes until the rhubarb is coloured on top.
11.
Remove and allow to cool on a wire rack before serving.