Orchard Fruit Rectangular Tart

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Orchard Fruit Rectangular Tart
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
520
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie520 kcal(25 %)
Protein8.22 g(8 %)
Fat33.47 g(29 %)
Carbohydrates50.57 g(34 %)
Sugar added14.79 g(59 %)
Roughage4.79 g(16 %)
Vitamin A303.92 mg(37,990 %)
Vitamin D0.5 μg(3 %)
Vitamin E6.22 mg(52 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.32 mg(29 %)
Niacin2.36 mg(20 %)
Vitamin B₆0.09 mg(6 %)
Folate37.84 μg(13 %)
Pantothenic acid0.43 mg(7 %)
Biotin12.11 μg(27 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C28.26 mg(30 %)
Potassium346.78 mg(9 %)
Calcium81.62 mg(8 %)
Magnesium64.92 mg(22 %)
Iron1.17 mg(8 %)
Iodine17.12 μg(9 %)
Zinc0.87 mg(11 %)
Saturated fatty acids15.35 g
Cholesterol104.81 mg

Ingredients

for
8
For the pastry
1.333 cups plain flour
½ cup unsalted butter (cut into Small cubes)
1 egg (lightly beaten)
salt
1 tablespoon sugar
1 tablespoon cold water
For the filling
½ cup unsalted butter (softened)
cup brown sugar
½ teaspoon vanilla extract
1 egg (beaten, at room temperature)
1 cup ground almonds
3 Pear (peeled, cored and cut into thick slices)
10 Grapefruit
1 teaspoon candied Lemon peel
1 teaspoon Orange peel
1 tablespoon caster sugar
How healthy are the main ingredients?
almondsugareggsaltPearGrapefruit

Preparation steps

1.
For the pastry: Preheat the oven to 180°C | 350F | gas 4. Grease and line a 24cm rectangular tart tin.
2.
Sieve the flour, salt and sugar into a mixing bowl. Rub in the butter until the mixture looks like breadcrumbs. Make a well in the middle of the mixture and pour in the egg and water. Slowly incorporate the dry mix with the wet mix with your hands until the dough comes together. Cover in cling film and allow to rest in the refrigerator for at least 30 minutes.
3.
Roll out the pastry and line 24cm rectangular tart pan. Refrigerate for at least 30 minutes.
4.
Line the pastry with aluminum foil and top with baking beans. Blind-bake for 20 minutes. Allow to cool completely
5.
For the filling: In a medium bowl, cream together the butter, sugar and vanilla essence until light and fluffy. Mix in the egg and ground almonds.
6.
Spoon this mixture into the bottom of the pastry case and arrange pear slices and grapefruit segments on top. Sprinkle with candied lemon and lime peel.
7.
Dust with caster sugar and bake in the oven for 20-25 minutes. Let cool on a rack before serving.
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