Teacup Fruit Tarts

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Teacup Fruit Tarts
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Calories:
473
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie473 kcal(23 %)
Protein4.01 g(4 %)
Fat16.18 g(14 %)
Carbohydrates79.36 g(53 %)
Sugar added23.81 g(95 %)
Roughage4 g(13 %)
Vitamin A45.68 mg(5,710 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.53 mg(13 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.17 mg(1 %)
Vitamin B₆0.06 mg(4 %)
Folate14.49 μg(5 %)
Pantothenic acid0.09 mg(2 %)
Biotin1.86 μg(4 %)
Vitamin B₁₂0.31 μg(10 %)
Vitamin C6.87 mg(7 %)
Potassium199.58 mg(5 %)
Calcium19.66 mg(2 %)
Magnesium7.64 mg(3 %)
Iron0.46 mg(3 %)
Iodine15 μg(8 %)
Zinc0.07 mg(1 %)
Saturated fatty acids9.25 g
Cholesterol113.38 mg
Author of this recipe:

Ingredients

for
4
Ingredients
8 ounces
ready-made Pie crust (shortcrust pastry)
All purpose flour (for dusting)
4 cups
Bramley Apple (peeled, cored, and diced)
½ cup
2 tablespoons
½ teaspoon
ground cinnamon
1
small egg (beaten with 1 tbsp water)
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Large knife

Preparation steps

1.
Preheat the oven to 190°C(170°C fan)|375F|gas 5. Roll out the pastry on a lightly floured surface into a large round approximately 1/2 cm|1/4" thick.
2.
Cut out four rounds of pastry approximately 10 cm|4" in diameter and use them to line the base and sides of four microwaveable mugs. Gather the remaining pastry and re-roll it to 1/2 cm|1/4" thickness.
3.
Combine the apple, sugar, raisins, and cinnamon in a microwaveable dish. Cover with clingfilm and microwave on medium for 5 minutes until softened.
4.
Carefully remove the dish and spoon the apple filling into the lined mugs. Cut out four rounds of pastry from the re-rolled pastry and drape them over the filling, sealing them against the lined pastry by crimping together.
5.
Cut any remaining pastry into shapes and decorations, pressing them on top of the pastry. Brush with the egg wash and sit on a baking tray.
6.
Bake for 18 - 22 minutes until the pastry is golden and cooked through before serving.