Raspberry Tart

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Raspberry Tart
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Health Score:
51 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
261
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie261 cal.(12 %)
Protein3 g(3 %)
Fat15 g(13 %)
Carbohydrates29 g(19 %)
Sugar added7 g(28 %)
Roughage3.1 g(10 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E1 mg(8 %)
Vitamin K7.5 μg(13 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.9 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate18 μg(6 %)
Pantothenic acid0.2 mg(3 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15 mg(16 %)
Potassium180 mg(5 %)
Calcium26 mg(3 %)
Magnesium19 mg(6 %)
Iron0.7 mg(5 %)
Iodine4 μg(2 %)
Zinc0.3 mg(4 %)
Saturated fatty acids9.4 g
Uric acid22 mg
Cholesterol38 mg
Complete sugar16 g

Ingredients

for
12
Ingredients
2 slices Puff pastry dough (frozen)
2 Apple
3 Tbsps sugar
500 grams Raspberries
250 milliliters Apple juice
1 Tbsp sugar
1 packet clear Pie glaze (or cornstarch)
to taste mint
How healthy are the main ingredients?
RaspberryApple juicesugarsugarApplemint

Preparation steps

1.

Thaw puff pastry. Arrange puff pastry slices, slightly overlapping, on a piece of baking paper, cover with another piece of baking paper and roll out until slightly larger than a rectangular tart pan (30 x 22 cm) (approximately 12 x 9 inches) and line pan with it, making small edge all around. Prick several times with a fork and refrigerate, covered, for 1 hour. 

2.

Peel and core apples, cut into thin slices. Spread apple slices on the pastry and sprinkle with 2 tablespoons of sugar. Bake in preheated oven at 200°C (gas mark 3-4, fan oven 180°C) (approximately 400°F) for about 20 minutes. Remove from the oven and cool.  

3.

Clean raspberries and arrange on top of apples. Combine apple juice with remaining sugar. Prepare pie glaze (or cornastarch) according to package instructions with juice and brush raspberries with the mixture. Let dry. Garnish with mint leaves and serve.