Tart with Blueberries
Tart with Blueberries - Blue antioxidant power in tart format!
Healthy, because
Even smarter
Nutritional values
Blueberries are real cell protectors with their blue plant pigments, the anthocyanins. Almonds, which are rich in calcium, contain anti-inflammatory omega-3 fatty acids as well as vitamin E, which has an antioxidant effect.
The tart also tastes great with other berries: How about red currants, blackberries or raspberries? Whole spelt flour brings even more vitamins, minerals and fiber than the lighter version, so feel free to dare!
(Percentage of daily recommendation)
| Calorie | 181 cal. | (9 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 6.7 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 130 mg | (3 %) | ||
| Calcium | 15 mg | (2 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 60 mg |
Ingredients
- Ingredients
- ½ Vanilla bean
- 3 ½ ozs cold butter
- 1 oz erythritol (-powdered sugar)
- 7 ¾ ozs Spelt flour (Type 630)
- 1 pinch salt
- 2 egg yolks
- 2 ozs ground almonds
- 5 ozs small ripe Banana
- 26 ozs Blueberries
- 1 pinch Ground cinnamon
Preparation steps
For the batter, cut vanilla bean in half lengthwise and scrape out the pith.
Cut the butter into pieces and mix in a bowl with the erythritol powdered sugar and vanilla pulp. Add 7 ounces of flour, 1 pinch of salt, egg yolks, and almonds and knead everything briskly into a smooth dough; if necessary, add a little cold water. Wrap the dough in plastic wrap and chill for about 30 minutes.
Meanwhile, for the filling, mash the banana. Wash the blueberries, pat dry and carefully mix with the banana puree, 1 pinch of cinnamon and remaining flour.
Line tart pan with baking paper. Roll out the dough between plastic wrap with a rolling pin slightly larger than the tart pan and line the pan with the dough, forming a rim.
Spread the fruit filling over the tart. Bake the tart in a preheated oven at 180 °C / 350 °F for about 40 minutes.
