Small Apple Tarts

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Small Apple Tarts
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Health Score:
5,1 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
2330
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie2,330 kcal(111 %)
Protein39.88 g(41 %)
Fat120.9 g(104 %)
Carbohydrates293 g(195 %)
Sugar added28.58 g(114 %)
Roughage14.97 g(50 %)
Vitamin A950.05 mg(118,756 %)
Vitamin D1.33 μg(7 %)
Vitamin E15.99 mg(133 %)
Vitamin B₁0.68 mg(68 %)
Vitamin B₂1.25 mg(114 %)
Niacin8.45 mg(70 %)
Vitamin B₆0.26 mg(19 %)
Folate65.29 μg(22 %)
Pantothenic acid0.54 mg(9 %)
Biotin29.89 μg(66 %)
Vitamin B₁₂1.03 μg(34 %)
Vitamin C27.44 mg(29 %)
Potassium1,408.54 mg(35 %)
Calcium299.29 mg(30 %)
Magnesium133.66 mg(45 %)
Iron9.2 mg(61 %)
Iodine40 μg(20 %)
Zinc1.59 mg(20 %)
Saturated fatty acids61.02 g
Cholesterol366.52 mg

Ingredients

for
4
Ingredients
250 grams Pastry flour
125 grams cold butter
1 tablespoon sugar
1 pinch salt
1 egg
For covering
4 sour Apple
lemons (juice)
2 tablespoons sugar
2 tablespoons butter
100 grams Apricot jam
50 grams peeled almonds
Vanilla ice cream
How healthy are the main ingredients?
almondsugarsugarsalteggApple

Preparation steps

1.

For the dough, combine the sifted flour, salt and sugar on the work surface and form a well in the center. Cut the cold butter into small pieces to distribute around the well. Crack the egg in the center and chop all ingredients together with a knife, then knead quickly with clean hands into a smooth dough. Add a little cold water or more flour as needed. Form into a ball, wrap in plastic and chill for 30 minutes. 

2.

Peel the apples cut into quarters, remove cores and cut into thin wedges, then toss quickly with lemon juice.

3.

Divide the dough in half, roll out each clear half between 2 layers of plastic wrap and cut out 4 circles 15cm (approximately 6 inches) wide. 

4.

Place the dough circles on a buttered baking sheet. Arrange the apple slices like roof tiles over the dough circles, sprinkle with sugar and butter flakes.

5.

Bake in an oven preheated to 200°C (approximately 400°F) on the lowest rack for 30 minutes.

6.

Meanwhile, heat the apricot jam in a small saucepan. Pass through a sieve and spread over the tarts while still hot.

7.

Toast the almonds in a pan with a little butter. Serve the warm tarts on plates topped with the almonds and a scoop of vanilla ice cream.