Ruby Tarts

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Ruby Tarts
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
370
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie370 kcal(18 %)
Protein3.91 g(4 %)
Fat15.74 g(14 %)
Carbohydrates55.01 g(37 %)
Sugar added0 g(0 %)
Roughage1.61 g(5 %)
Vitamin A133.6 mg(16,700 %)
Vitamin D0 μg(0 %)
Vitamin E0.55 mg(5 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.18 mg(16 %)
Niacin2.59 mg(22 %)
Vitamin B₆0.04 mg(3 %)
Folate60.74 μg(20 %)
Pantothenic acid0.18 mg(3 %)
Biotin2.11 μg(5 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C15.31 mg(16 %)
Potassium140.65 mg(4 %)
Calcium21.55 mg(2 %)
Magnesium12.11 mg(4 %)
Iron1.83 mg(12 %)
Zinc0.32 mg(4 %)
Saturated fatty acids9.61 g
Cholesterol40.71 mg

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.