Shortcrust Rhubarb Tart
(0 votes)
(0 votes)
Health Score:
46 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 50 min.
Ready in
Calories:
475
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 14.8 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 13 μg | (4 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.8 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 438 mg | (11 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 22 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- For the Pastry
- 3 cups all-purpose flour (plus extra for work surface)
- 1 pinch salt
- ¾ cup butter
- 4 Tbsps water
- For Rhubarb Filling
- 4 cups chopped Rhubarb (cut into 1-inch pieces)
- 1 ¼ cups granulated sugar (plus extra for sprinkling)
- 6 Tbsps all-purpose flour
- 1 Tbsp butter (chopped)
Preparation steps
1.
For the Pastry:
2.
Sift the flour into a mixing bowl and stir in the salt. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, until the mixture just comes together. If it is too stiff add a little more water. Divide the dough in half and roll into 2 balls, wrap in plastic wrap and chill for 30 minutes.
3.
Preheat the oven to 375° F. Grease a fluted pie tin with a removable bottom.
4.
On a lightly floured work surface, roll out 1 ball of dough slightly larger than the pie tin and line the pan.
5.
In a small bowl, combine the sugar and flour. Sprinkle 1/4 of the sugar and flour mixture over the pastry shell. Arrange the rhubarb in the pastry shell and sprinkle with remaining sugar and flour mixture. Dot with butter pieces.
6.
Roll out the remaining pastry to cover the pie and lightly brush the edges with a little water. Place over the filling, pressing the edges to seal. Brush with water and sprinkle with sugar. Make a hole in the center of the pie to allow the steam to escape.
7.
Bake for about 45 minutes, until the pastry is golden brown and the rhubarb is tender. Cool in the pan for 15 minutes before removing. Slice and serve.
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