Stone Fruit Lattice Tart

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Stone Fruit Lattice Tart
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 2 h.
Ready in
Calories:
351
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie351 kcal(17 %)
Protein3.22 g(3 %)
Fat14.45 g(12 %)
Carbohydrates51.49 g(34 %)
Sugar added8.38 g(34 %)
Roughage0.46 g(2 %)
Vitamin A69.97 mg(8,746 %)
Vitamin D0.33 μg(2 %)
Vitamin E1.06 mg(9 %)
Vitamin B₁0.01 mg(1 %)
Vitamin B₂0.07 mg(6 %)
Niacin0.22 mg(2 %)
Vitamin B₆0.02 mg(1 %)
Folate10.72 μg(4 %)
Pantothenic acid0.06 mg(1 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C3.9 mg(4 %)
Potassium74.28 mg(2 %)
Calcium6.82 mg(1 %)
Magnesium3.09 mg(1 %)
Iron0.18 mg(1 %)
Iodine10 μg(5 %)
Zinc0.06 mg(1 %)
Saturated fatty acids8.38 g
Cholesterol92.99 mg

Ingredients

for
6
For the filling
4 cups Apricot (halved and stoned)
2 tablespoons water
4 tablespoons sugar
0.333 cup Apricot Jam
1 egg (beaten)
For the pastry
11 ounces prepared Pie crust
How healthy are the main ingredients?
Apricotsugaregg

Preparation steps

1.
Make the filling: Cook half the apricots in a pan with the water and sugar over a very low heat until tender, stirring occasionally. Leave to cool.
2.
Roll out the prepared pastry and divide into one 200 g piece and one 100 g piece. Flatten into circles and wrap in clingfilm – chill for 30 minutes.
3.
Preheat oven to 180°C | 350F | gas 4.
4.
Roll out the larger pastry circle to line a 20 cm | 8" greased pie dish and press into the dish. Roll the other dough circle out on baking parchment, large enough to cover the pie dish and cut into 2 cm | 1" strips. Chill in the refrigerator.
5.
Spoon the cooked apricots over the pastry base, then top with the uncooked apricot halves.
6.
Arrange the dough strips on top of the tart to form a lattice pattern and brush with egg.
7.
Bake on a preheated baking sheet for about 1 hour until golden and crisp. Leave to cool, brushing with a little warmed apricot jam for shine.