Small Apple Tarts
Nutritional values
(Percentage of daily recommendation)
| Calorie | 661 cal. | (31 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 14.5 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 22.4 μg | (50 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 389 mg | (10 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 20.9 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 247 mg | |||
| Complete sugar | 40 g |
Ingredients
- For the dough
- 150 grams Pastry flour
- 1 pinch salt
- 50 grams sugar
- 1 egg
- 100 grams butter
- For topping
- 2 sour, large Apple (such as Granny Smith)
- lemon juice
- 200 grams Quark
- 2 eggs
- 100 milliliters Whipped cream
- 2 packets Vanilla sugar
- 1 Apple
- mint (for garnish)
Preparation steps
For the dough, mix the flour, sugar and salt on a work surface. Make a well in the center and add the egg. Chop the butter into small pieces and place around the flour. Quickly knead the ingredients into a smooth dough. Form a ball, wrap in plastic and chill for 30 minutes.
Preheat the oven to 180°C (approximately 350°F).
For the topping, peel the sour apples, quarter, remove the core and cut into thin slices. Immediately mix the apples and lemon juice. Mix the quark, eggs, cream and vanilla sugar.
Roll the dough out onto a floured surface and cut out 4, thin circles (each approximately 10 cm). Line small, buttered tart tins with the dough and form an edge. Place the apple slices on top of the dough and cover with the quark mixture. Bake for 25-30 minutes. Remove from the oven and let cool.
Rinse the red apple, pat dry and remove the core. Cut the apples into thin slices and immediately mix with the lemon juice. Decroate the tarts with the apple slices. Serve garnished with mint.
