Pear and Pistachio Puff Pastry Tart
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
209
calories
Calories
Healthy, because
Even smarter
Nutritional values
This tart is rich in fiber from the pears and protein from the pistachios.
If you don't have pistachios, hazelnuts are a great substitute.
1 tart contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 kcal | (10 %) | ||
| Protein | 3.16 g | (3 %) | ||
| Fat | 14.67 g | (13 %) | ||
| Carbohydrates | 17.19 g | (11 %) | ||
| Sugar added | 1.44 g | (6 %) | ||
| Roughage | 1.45 g | (5 %) |
more nutritional values
| Vitamin A | 26.72 mg | (3,340 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.36 mg | (3 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 1.58 mg | (13 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 22.9 μg | (8 %) | ||
| Pantothenic acid | 0.09 mg | (2 %) | ||
| Biotin | 0.74 μg | (2 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 2.33 mg | (2 %) | ||
| Potassium | 104.23 mg | (3 %) | ||
| Calcium | 22.85 mg | (2 %) | ||
| Magnesium | 11.27 mg | (4 %) | ||
| Iron | 0.86 mg | (6 %) | ||
| Iodine | 2.13 μg | (1 %) | ||
| Zinc | 0.31 mg | (4 %) | ||
| Saturated fatty acids | 4.84 g | |||
| Cholesterol | 26.98 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- ½ cup peeled, unsalted Pistachio
- 1 egg yolk
- 4 tablespoons Crème fraiche
- 1 tablespoon honey
- 2 Pear (e. g. Williams Christ, peeled, quartered and cored)
- 2 tablespoons lemon juice
- 9 ounces frozen Puff pastry (defrosted)
- all-purpose flour (for the work surface)
- 2 tablespoons melted butter
Preparation steps
1.
Heat the oven to 400°F, and line a baking tray with grease-proof paper.
2.
Roughly chop the nuts in a blender and mix with the egg yolk, crème fraîche and the honey.
3.
Slice the pear quarters without cutting all the way through and mix with the lemon juice.
4.
Roll out the pastry on a floured work surface to approx. 4.5" x 12". Spread with the pistachio mixture leaving a 3/4" edge all the way around.
5.
Place the pears on top, brush with some melted butter, gently fold the edges into and place the tart on the prepared baking tray. Bake for around 25 min.
Current Recipe Search
