Summer Fruit Pastries

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Summer Fruit Pastries
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Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
446
calories
Calories

Nutritional values

1 tart contains
(Percentage of daily recommendation)
Calorie446 kcal(21 %)
Protein5.97 g(6 %)
Fat19.05 g(16 %)
Carbohydrates64.55 g(43 %)
Sugar added8.38 g(34 %)
Roughage1.43 g(5 %)
Vitamin A184.79 mg(23,099 %)
Vitamin D0.53 μg(3 %)
Vitamin E0.85 mg(7 %)
Vitamin B₁0.28 mg(28 %)
Vitamin B₂0.27 mg(25 %)
Niacin3.07 mg(26 %)
Vitamin B₆0.06 mg(4 %)
Folate65.73 μg(22 %)
Pantothenic acid0.53 mg(9 %)
Biotin3.79 μg(8 %)
Vitamin B₁₂0.36 μg(12 %)
Vitamin C3.73 mg(4 %)
Potassium116.2 mg(3 %)
Calcium69.89 mg(7 %)
Magnesium13.27 mg(4 %)
Iron1.71 mg(11 %)
Iodine17.87 μg(9 %)
Zinc0.59 mg(7 %)
Saturated fatty acids10.9 g
Cholesterol115.66 mg

Ingredients

for
6
Ingredients
1.333 cups all-purpose flour
½ cup butter (cubed)
For the crème patissiere
2 large egg yolks
¼ cup superfine caster sugar
2 tablespoons all-purpose flour
2 tablespoons Corn starch
1 teaspoon vanilla extract
1 cup milk
To decorate
½ jar Cherry jam
1 ⅔ cups Cherries (stoned)
1 cup Blueberries
How healthy are the main ingredients?
CherryBlueberry

Preparation steps

1.
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
2.
Sieve the flour into a mixing bowl then rub in the butter until the mixture resembles fine breadcrumbs. Stir in just enough cold water to bring the pastry together into a pliable dough.
3.
Roll out the pastry on a floured surface and cut out 6 circles then use them to line 6 tartlet tins. Line the tins with clingfilm and fill with baking beans then bake for 10 minutes. Remove the film and beans and return the cases to the oven for 2 minutes or until cooked through. Leave to cool.
4.
To make the crème patissiere, stir the egg yolks, sugar, flours and vanilla extract together in a saucepan, then gradually add the milk. Heat the mixture until it starts to boil, stirring all the time, then take off the heat and beat vigorously to remove any lumps.
5.
Spoon the crème patissiere into the tartlet cases and leave to cool.
6.
Heat the cherry jam in a small saucepan until it starts to simmer then take off the heat and stir in the cherries and blueberries. Spoon the fruit on top of the crème patissiere with enough jam to glaze and leave to cool completely before serving.