Puff Pastry Fruit Tarts
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
597
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 597 cal. | (28 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 7.1 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 810 mg | (20 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 16.3 g | |||
| Uric acid | 108 mg | |||
| Cholesterol | 143 mg | |||
| Complete sugar | 58 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Puff pastry dough (frozen)
- 1 egg yolk
- 2 Tbsps water
- 2 Peaches
- 300 grams Currants (red, white and black)
- 4 Tbsps Apricot jam
Preparation steps
1.
Allow puff pastry to thaw and cut sheets in half crosswise. Roll out and cut into squares 10 x 12 cm (approximately 4 - 5 inches). Whisk egg yolks with water and brush onto the edges of the pastry. Rinse a baking sheet with cold water, and place the pastry squares on it.
2.
Rinse berries and remove from the stems with a fork. Rinse peaches, pat dry, cut in half, remove pit and cut into slices.
3.
Distribute fruit in the middle of pastry squares, cover and let rest 15 minutes. Bake in a preheated oven at 225°C (approximately 425°F) for 12 minutes. Press apricot jam through a sieve, warm and brush on the finished tarts.
