Summer Berry Tart
The fat and sugar content of this delicious summer cake is low, while the colorful mix of berries adds valuable antioxidants, vitamins and minerals.
Instead of berries, this delicious tart also tastes great with exotic fruit like finely chopped mango or stone fruits like peaches, nectarines, or apricots.
(Percentage of daily recommendation)
|Calorie||307 kcal||(15 %)|
|Protein||4 g||(4 %)|
|Fat||15 g||(13 %)|
|Carbohydrates||37 g||(25 %)|
|Sugar added||11 g||(44 %)|
|Roughage||2 g||(7 %)|
|Vitamin A||0.1 mg||(13 %)|
|Vitamin D||0.4 μg||(2 %)|
|Vitamin E||0.9 mg||(8 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.1 mg||(9 %)|
|Niacin||1.2 mg||(10 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||26 μg||(9 %)|
|Pantothenic acid||0.4 mg||(7 %)|
|Biotin||4.4 μg||(10 %)|
|Vitamin B₁₂||0.2 μg||(7 %)|
|Vitamin C||17 mg||(18 %)|
|Potassium||199 mg||(5 %)|
|Calcium||62 mg||(6 %)|
|Magnesium||16 mg||(5 %)|
|Iron||0.7 mg||(5 %)|
|Iodine||8 μg||(4 %)|
|Zinc||0.5 mg||(6 %)|
|Saturated fatty acids||9.6 g|
|Uric acid||22 mg|
- ½ lemon
- 7 ¾ ounces Pastry flour (220 grams)
- 5 ounces sugar
- 1 egg
- 7 ounces softened butter (plus additonal butter for the pan)
- Legume (or pie weights for blind baking the crust)
- 1 packet vanilla pudding mix (for 17 oz. of fluid)
- 15 fluid ounces
- 1 tablespoon powdered sugar
- 5 ounces Blueberries
- 7 ounces Strawberries
- 5 ounces Raspberries
- 1 packet red Pie glaze (for 8 oz. of fluid)
- 8 ounces red Fruit juice (such as grape juice)
Rinse the lemon half in hot water, dry and zest.
Mix the flour with 3 ounces sugar, a pinch of salt, and the lemon zest. Mound the flour on the work surface and make a well in the middle. Crack the egg into the well and add 5 ounces of the butter, cut into small pieces. Knead into a smooth dough and shape into a ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
Grease a round tart pan, 10 inches in diameter, with butter and line with the dough, pressing up the sides of the pan to create a nice edge. Cover the tart dough with parchment paper and fill with the legumes or pie weights. Bake in a preheated oven at 350°F for about 25 minutes. Remove the legumes and baking paper. Release the crust from the pan and cool completely on a wire rack.
Meanwhile, mix the pudding package with 3 tablespoons of the milk. Bring the remaining milk to a boil in a pot with the remaining sugar. Add the pudding mixture to the milk and let thicken while stirring. Transfer to a bowl to cool and dust with powdered sugar.
Rinse and dry the berries. Trim and halve or quarter the strawberries.
Stir remaining butter into pudding until creamy. Spread over the tart base and then top with the berries.
Heat the pie glaze in a pot with the juice and then pour over the fruit. Chill the tart for about 1 hour in the refrigerator. To serve, cut into slices.