Rhubarb Almond Tart

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Rhubarb Almond Tart
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
327
calories
Calories

Nutritional values

1 baking sheet contains
(Percentage of daily recommendation)
Calorie327 cal.(16 %)
Protein5.21 g(5 %)
Fat20.88 g(18 %)
Carbohydrates31.81 g(21 %)
Sugar added4 g(16 %)
Roughage1.26 g(4 %)
Vitamin A20.9 mg(2,613 %)
Vitamin D0 μg(0 %)
Vitamin E1.72 mg(14 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.37 mg(20 %)
Vitamin B₆0.02 mg(1 %)
Folate31.62 μg(11 %)
Pantothenic acid0.05 mg(1 %)
Biotin3.73 μg(8 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C2.67 mg(3 %)
Potassium178.52 mg(4 %)
Calcium66.97 mg(7 %)
Magnesium35.49 mg(12 %)
Iron1.38 mg(9 %)
Zinc0.64 mg(8 %)
Saturated fatty acids4.73 g
Cholesterol5.38 mg

Ingredients

for
1
Ingredients
400 grams Rhubarb
4 Tbsps Raw sugar
1 Vanilla bean (split and scraped)
400 grams Puff pastry dough
200 grams Marzipan
70 grams sliced almonds
30 grams butter
How healthy are the main ingredients?
Rhubarbalmond

Preparation steps

1.

For the tart: Preheat the oven to 200°C (approximately 400°F) and place a rack in the center of the oven. Risne and peel the rhubarb, and cut into thin slices. Mix the rhubarb with the sugar and vanilla bean seeds. Roll the puff pastry into a square and place on a parchment-paper lined baking sheet. Spread the marzipan on the puff pastry. Top the pastry with the rhubarb and sprinkle with sliced almonds. Dot small pieces of butter over the top. Bake for 15-20 minutes, until the pastry is golden brown.

2.

For serving: Garnish slices with a dollop of whipped cream.