Raspberry Peach Puff Pastry Tart
Raspberry Peach Puff Pastry Tart - Easy Rustic Dessert
Healthy, because
Even smarter
Nutritional values
This delicious summer-time pastry is a good source of antioxidants from the peaches and raspberries.
Easily replace the raspberries with blueberries if you prefer.
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 132 mg | (3 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 2 Peaches
- 4 ozs Raspberries
- 8 ozs Puff pastry dough
- 6 Tbsps Ricotta cheese
- ½ tsp lemon zest
- 1 tsp lemon juice
- 7 Tbsps sugar
- 1 Tbsp Vanilla
- 2 Tbsps melted butter
Preparation steps
Preheat the oven to 200°C / 400°F. Line a tart pan with parchment paper.
Blanch the peaches in boiling water. Rinse and peel. Remove the pit and cut the flesh into slices. Rinse the berries and pat dry.
Roll out the dough. Cut out a circle of about 30 cm / 12-inches. Line the tart pan with the dough, pulling it up the sides and leaving a fair amount draping over the edge.
Mix the ricotta with the lemon zest, lemon juice, 2 tablespoons of sugar, and 1/2 tablespoon of the vanilla until smooth. Spread the ricotta on the bottom of the dough. Mix the fruit with 3 tablespoons of sugar and remainder of vanilla. Mix and place in the ricotta. Fold the excess dough in towards the center and brush with melted butter. Sprinkle with the remaining sugar and bake until golden brown, for about 25 minutes. Allow to cool, remove from the pan and serve as desired, either hot or cold.
