Raspberry and Apricot Tart
(Percentage of daily recommendation)
|Calorie||189 kcal||(9 %)|
|Protein||4 g||(4 %)|
|Fat||9 g||(8 %)|
|Carbohydrates||20 g||(13 %)|
|Sugar added||8 g||(32 %)|
|Roughage||3.5 g||(12 %)|
|Vitamin A||0.2 mg||(25 %)|
|Vitamin D||0.2 μg||(1 %)|
|Vitamin E||1.4 mg||(12 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||1.7 mg||(14 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||16 μg||(5 %)|
|Pantothenic acid||0.4 mg||(7 %)|
|Biotin||2.8 μg||(6 %)|
|Vitamin B₁₂||0.1 μg||(3 %)|
|Vitamin C||9 mg||(9 %)|
|Potassium||230 mg||(6 %)|
|Calcium||45 mg||(5 %)|
|Magnesium||34 mg||(11 %)|
|Iron||1 mg||(7 %)|
|Iodine||3 μg||(2 %)|
|Zinc||0.7 mg||(9 %)|
|Saturated fatty acids||4.9 g|
|Uric acid||22 mg|
In a mixing bowl, combine flour, almonds, cream of tartar, salt and 50 grams (approximately 1/4 cup) sugar.
Cut butter into small pieces, put 5 grams (approximately 1 teaspoon) aside then add the rest to flour mixture. Knead with a hand mixer fitted with a dough hook until smooth.
Roll out dough with a rolling pin on lightly floured surface into a circle of about 32 cm (approximately 12 inches) in diameter.
Coat a tart pan (28 cm in diameter) (approximately 12 inches) with reserved butter. Put dough into pan, press down firmly on the edge and prick pastry with a fork several times. Cut off excess dough if necessary.
Bake in preheated oven at 200°C (fan: 180°C, gas mark 3)(approximately 400°F) on the middle oven rack for about 20 minutes. Remove and allow to cool in pan on a wire rack.
Meanwhile, rinse apricots, drain, cut in half and remove pits. Cut apricots into pieces, mix in a bowl with 30 grams (about 1/4 cup) sugar and puree with an immersion blender.
Soak gelatin in cold water according to package instructions.
Rinse and drain raspberries and set aside half. Use a tablespoon to push the rest of raspberries through a fine sieve into a bowl. Mix mashed raspberries with remaining sugar.
Remove 6 sheets of gelatin from water and squeeze out excess water. In a small pot, cook over low heat, stirring, until dissolved.
Mix apricot puree with dissolved gelatin. Pour mixture into a bowl and refrigerate until it begins to set.
Squeeze out remaining gelatin and cook over low heat, stirring, until dissolved. Stir in raspberry puree.
Beat cream until stiff, fold into apricot puree and distribute using a spatula over cooled tart crust.
Top with raspberry puree and mix the two layers with a wooden spoon handle to create a wavy, marble-like pattern. Garnish with remaining raspberries and refrigerate for at least 1 hour. To serve, lift out of tart pan and slice.