Tart with Rhubarb and Berries

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Tart with Rhubarb and Berries
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Health Score:
Health Score
4,1 / 10
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
893
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie893 kcal(43 %)
Protein12 g(12 %)
Fat33.35 g(29 %)
Carbohydrates144.45 g(96 %)
Sugar added76.98 g(308 %)
Roughage6.5 g(22 %)
Vitamin A312.38 mg(39,048 %)
Vitamin D0.44 μg(2 %)
Vitamin E2.88 mg(24 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.28 mg(25 %)
Niacin2.53 mg(21 %)
Vitamin B₆0.07 mg(5 %)
Folate32.19 μg(11 %)
Pantothenic acid0.36 mg(6 %)
Biotin1.2 μg(3 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C27.3 mg(29 %)
Potassium658.96 mg(16 %)
Calcium178.14 mg(18 %)
Magnesium30.07 mg(10 %)
Iron3.05 mg(20 %)
Iodine13.33 μg(7 %)
Zinc0.43 mg(5 %)
Saturated fatty acids19.43 g
Cholesterol120.33 mg
Author of this recipe:

Ingredients

for
12
For the dough
250 grams
150 grams
1
1 pinch
1 teaspoon
80 grams
soft Butter (for tart pan)
For topping
500 grams
250 grams
225 grams
1
3 tablespoons
Powdered sugar (for dusting)

Preparation steps

1.

For the dough: combine flour, butter cut into pieces, egg, salt, lemon zest and sugar and knead until dough forms. If necessary, add a little cold water. Make a ball, wrap in plastic wrap and refrigerate for about 30 minutes.

2.

Butter tart pan.

3.

Roll out dough and place into a tart pan (covering the edges). Cover with parchment paper and weigh down with beans. Bake in preheated oven at 180°C (approximately 350°F) for 10-12 minutes.

4.

For the topping: rinse and dry rhubarb and cut into thick slices. Combine with sugar, vanilla and cornflour, fold in raspberries. Remove prebaked base from oven, remove baking paper and beans and top with fruit topping. Bake in preheated oven for 20-25 minutes. If tart brown too quickly, cover with aluminum foil. Before serving, sprinkle with powdered sugar. If desired, serve with vanilla ice cream or whipped cream.