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Puff Pastry Fruit Tart

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Puff Pastry Fruit Tart
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr
Ready in
Calories:
880
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie880 kcal(42 %)
Protein12.36 g(13 %)
Fat56.22 g(48 %)
Carbohydrates82.94 g(55 %)
Sugar added29.82 g(119 %)
Roughage1.4 g(5 %)
Vitamin A150.23 mg(18,779 %)
Vitamin D0 μg(0 %)
Vitamin E0.73 mg(6 %)
Vitamin B₁0.32 mg(32 %)
Vitamin B₂0.24 mg(22 %)
Niacin4.26 mg(36 %)
Vitamin B₆0.13 mg(9 %)
Folate61.02 μg(20 %)
Pantothenic acid0.22 mg(4 %)
Biotin2.03 μg(5 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C3.06 mg(3 %)
Potassium229.39 mg(6 %)
Calcium191.19 mg(19 %)
Magnesium23.52 mg(8 %)
Iron2.56 mg(17 %)
Iodine6.39 μg(3 %)
Zinc0.73 mg(9 %)
Saturated fatty acids22.83 g
Cholesterol166.42 mg
Author of this recipe:

Ingredients

for
4
Ingredients
9 ounces
½ cup
1 tablespoon
1
¼ cup
2 ⅔ cups
Rhubarb (cut into 2 cm lengths)
To serve
4 scoops
Pistachio Ice Cream
4 tablespoons
4 tablespoons
chopped Pistachio

Preparation steps

1.
Preheat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and line a baking tray with grease-proof paper.
2.
Roll out the pastry and cut out four circles of approx. 12 cm in diameter. Place on the baking tray.
3.
Mix the crème fraîche with the cornflour, egg yolk and sugar until smooth. Spread the mixture over the pastry circles, leaving 1.5 cm free at the edge.
4.
Spread the rhubarb over the cream topping. Bake the tarts in the oven for around 25 minutes until golden brown.
5.
Take the tarts out of the oven and arrange on plates. Put a scoop of ice cream in the middle of each tart, drizzle with honey and serve scattered with pistachios.