Ruby Tarts

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Ruby Tarts
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
313
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie313 cal.(15 %)
Protein5 g(5 %)
Fat16 g(14 %)
Carbohydrates34 g(23 %)
Sugar added0 g(0 %)
Roughage10.4 g(35 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.1 mg(18 %)
Vitamin K36.2 μg(60 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.6 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate15 μg(5 %)
Pantothenic acid0.2 mg(3 %)
Biotin3 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C116 mg(122 %)
Potassium310 mg(8 %)
Calcium103 mg(10 %)
Magnesium45 mg(15 %)
Iron1.2 mg(8 %)
Iodine2 μg(1 %)
Zinc0.8 mg(10 %)
Saturated fatty acids10.2 g
Uric acid31 mg
Cholesterol41 mg
Complete sugar11 g

Ingredients

for
6
Ingredients
½ cup butter (cubed and chilled)
1 ½ cups all-purpose flour
¾ cup Red currant jelly
2 cups Red currant

Preparation steps

1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
2.
Rub the butter into the flour until the mixture resembles fine breadcrumbs. Stir in just enough cold water to bring the pastry together into a pliable dough.
3.
Roll out the pastry on a floured surface and cut out six circles then use them to line six tartlet tins. Divide the redcurrant jelly between the pastry cases and bake for 20 - 25 minutes or until the pastry is crisp.
4.
Arrange the redcurrants on top while the tarts are still warm then leave to cool.

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