Stained-Glass Fruit Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 436 cal. | (21 %) | ||
| Protein | 5.6 g | (6 %) | ||
| Fat | 18.07 g | (16 %) | ||
| Carbohydrates | 65.34 g | (44 %) | ||
| Sugar added | 9.98 g | (40 %) | ||
| Roughage | 0.88 g | (3 %) |
| Vitamin A | 161.17 mg | (20,146 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 0.98 mg | (8 %) | ||
| Vitamin B₁ | 0.13 mg | (13 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 1.22 mg | (10 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 9.18 μg | (3 %) | ||
| Pantothenic acid | 0.08 mg | (1 %) | ||
| Biotin | 0.24 μg | (1 %) | ||
| Vitamin B₁₂ | 0.14 μg | (5 %) | ||
| Vitamin C | 10.45 mg | (11 %) | ||
| Potassium | 182.72 mg | (5 %) | ||
| Calcium | 62.37 mg | (6 %) | ||
| Magnesium | 4.97 mg | (2 %) | ||
| Iron | 1.39 mg | (9 %) | ||
| Iodine | 5.48 μg | (3 %) | ||
| Zinc | 0.08 mg | (1 %) | ||
| Saturated fatty acids | 10.68 g | |||
| Cholesterol | 57.9 mg |
Ingredients
- For the pastry
- 400 grams Pastry flour
- 1 tsp Baking powder
- 1 egg
- 120 grams sugar
- 250 grams butter (cut into small bits)
- butter (for baking sheet)
- For the topping
- 1 Tbsp breadcrumbs
- 100 grams canned Clementine (slices)
- 100 grams Strawberries
- 100 grams canned Peaches (halves)
- 100 grams Cherries
- 100 grams Grape
- 100 grams Apple
- 1 Pie glaze (or apricot jam)
Preparation steps
For the pastry, combine flour and baking powder. Stir together flour mixture, egg, sugar and butter bits until they come together in a ball. Wrap dough in plastic wrap and allow to rest 1 hour in the refrigerator.
For the topping, drain canned fruit. Rinse fresh fruit and pat dry. Hull strawberries, pit cherries and remove any seeds from grapes. Halve apple, peel, remove seeds and cut into thin slices.
Preheat oven to 225°C (approximately 425°F). Grease a baking sheet with butter. Roll out dough on a floured surface into a rectangle approximately the size of the baking sheet.
Place pastry on prepared baking sheet and prick all over with a fork. Bake crust for 5 minutes and then sprinkle with breadcrumbs.
Arrange prepared fruit in a graphic pattern on pastry and bake for about 30 minutes.
Allow tart to cool. Mix pie glaze according to directions on the package (or heat apricot jam until liquefied) and spoon over the fruit and let set. Serve cut into pieces.
