Mirabelle Sour Cream Tart
Healthy, because
Even smarter
Nutritional values
Piece by piece for cake happiness thanks to mirabelle plums and sour cream: the aromatic stone fruits are a subspecies of the plum. 230 milligrams per 100 grams make them a good source of potassium - great for the functioning of the heart and nerves. Sour cream also contains calcium to strengthen the bones.
France-Fan? 2 tablespoons of dried flowers of real lavender ( Lavendula officinalis) will take you to the French Provence, but it is important that the lavender flowers are unsprayed or suitable for consumption. So if in doubt, please ask carefully!
(Percentage of daily recommendation)
| Calorie | 3,031 cal. | (144 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 187 g | (161 %) | ||
| Carbohydrates | 281 g | (187 %) | ||
| Sugar added | 95 g | (380 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 2 mg | (250 %) | ||
| Vitamin D | 8.6 μg | (43 %) | ||
| Vitamin E | 10.5 mg | (88 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1.7 mg | (155 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 218 μg | (73 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 72.7 μg | (162 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 2,284 mg | (57 %) | ||
| Calcium | 609 mg | (61 %) | ||
| Magnesium | 173 mg | (58 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 6.5 mg | (81 %) | ||
| Saturated fatty acids | 111.1 g | |||
| Uric acid | 155 mg | |||
| Cholesterol | 1,309 mg | |||
| Complete sugar | 186 g |
Ingredients
- Ingredients
- 1 Tbsp melted butter
- 250 grams Puff pastry dough
- 500 grams Mirabelle plum
- 1 Vanilla bean (mark)
- 4 eggs
- 400 grams Sour cream
- 2 Tbsps cornstarch
- 80 grams sugar
- ½ organic lemon (Grated zest and juice)
- powdered sugar (for dusting)
Preparation steps
Preheat the oven to 180°C (approximately 350°F) convection. Butter a tart pan.
Spread the sheet of puff pastry out and if necessary roll to 4 mm (approximately 1/8-inch) thickness, slightly larger than the size of the tart pan. Fit the puff pastry into the pan, pressing it into the bottom and up the sides. Brush with the remaining butter.
Rinse, halve and pit the mirabelle plums and dry well. Place cut side down on the puff pastry. Split the vanilla bean lengthwise and scrape the seeds into a bowl along with the eggs, sour cream, cornstarch, sugar, lemon zest and juice and stir until smooth. Pour over the plums. Dust with powdered sugar and bake until golden brown and set, 35-40 minutes. Remove from the oven and let cool.
Dust with powdered sugar before serving.
