Pine Nut Tart with Peaches
Nutritional values
(Percentage of daily recommendation)
| Calorie | 313 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 3.6 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 224 mg | (6 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 14 g |
Ingredients
- For the pastry:
- 150 grams Pastry flour
- 50 grams sugar
- 100 grams butter
- 1 egg yolk
- 2 Tbsps cold water
- 70 grams Pine nuts
- Pastry flour (to roll out)
- Plastic wrap (for the pan)
- For the filling:
- 30 grams Pine nuts
- 4 tsps sugar
- 2 tsps ground Pistachio
- 1 organic Lime
- 250 grams Mascarpone
- 5 Peaches
- powdered sugar (for dusting)
Preparation steps
For the pastry: Mix the flour with the sugar in a bowl. Add the butter in pieces. Add the egg yolks, water, and chop everything with a knife to quickly combine. Knead quickly by hand to a smooth dough. Roll out the dough on a floured surface. Sprinkle the pine nuts and press down with a rolling pin. Line a tart pan, about 24 cm (approximately 9 1/2 inches). Prick with a fork several times. Chill for 1 hour.
For the filling: Roast the pine nuts in a small pan. Sprinkle with sugar and let caramelize slightly. Stir in the pistachios. Transfer onto a plate.
Bake the tart in a preheated oven at 180°C (approximately 350°F) for about 15-20 minutes. Remove from the oven and let cool.
Rinse the lime in hot water and pat dry. Zest the lime and squeeze out the juice. Mix the mascarpone with the sugar, zest, and juice. Spread the cream over the tart shell. Cut the peaches into wedges and spread on the cream. Sprinkle with the pine nut brittle and dust the border with powdered sugar.
