Apricot and Blackberry Tart

Name: Apricot and Blackberry Tart
Total time: 1 h 35 min
Yield: 6
Ingredients: 2 cups all-purpose flour; 2 Tbsps powdered sugar; 0.5 cup butter; 2 Tbsps water; 14 Apricot (skinned, pitted and halved); 0.333 cup sugar; 2 Tbsps water; 1 packet lemon gelatin; 1 cup Blackberry

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Health Score:

46 / 100

Difficulty:

moderate

Difficulty

Preparation:

35 min.

Preparation

ready in 1 hr 35 min.

Ready in

Calories:

391

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	391 cal.	(19 %)
Protein	7 g	(7 %)
Fat	16 g	(14 %)
Carbohydrates	53 g	(35 %)
Sugar added	11 g	(44 %)
Roughage	3.7 g	(12 %)

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more nutritional values

Vitamin A	0.4 mg	(50 %)
Vitamin D	0.2 μg	(1 %)
Vitamin E	1.1 mg	(9 %)
Vitamin K	4.8 μg	(8 %)
Vitamin B₁	0.1 mg	(10 %)
Vitamin B₂	0.1 mg	(9 %)
Niacin	2.3 mg	(19 %)
Vitamin B₆	0.1 mg	(7 %)
Folate	16 μg	(5 %)
Pantothenic acid	0.5 mg	(8 %)
Biotin	1.6 μg	(4 %)
Vitamin B₁₂	0 μg	(0 %)
Vitamin C	13 mg	(14 %)
Potassium	417 mg	(10 %)
Calcium	34 mg	(3 %)
Magnesium	25 mg	(8 %)
Iron	1.3 mg	(9 %)
Iodine	2 μg	(1 %)
Zinc	0.5 mg	(6 %)
Saturated fatty acids	10.2 g
Uric acid	43 mg
Cholesterol	41 mg
Complete sugar	21 g

Author of this recipe:

EAT-SMARTER

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Ingredients

for

servings

For the pastry: 2 cups all-purpose flour; 2 Tbsps powdered sugar; ½ cup butter; 2 Tbsps water

For the filling: 14 Apricot (skinned, pitted and halved); 0.333 cup sugar; 2 Tbsps water; 1 packet lemon gelatin; 1 cup Blackberry

How healthy are the main ingredients?

Blackberry sugar Apricot

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Preparation

Kitchen utensils

1 Pot, 1 Bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Brush, 1 Rolling pin, 1 Immersion blender, 1 Parchment paper, 1 Citrus juicer, 1 Ice cream machine, 1 Small bowl

Preparation steps

For the pastry: sift the flour and icing sugar into a mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Gradually add the water, a tablespoon at a time, mixing continuously until the mixture just comes together as a dough. (You may not need to use all of the water. ) Roll the dough into a ball, then wrap in cling film and chill for 1 hour.

Heat the oven to 190°C (170° fan) 375°F gas 5. Grease a 23 cm|9" flan or tart tin.

Roll out the pastry on a floured surface and line the tin. Prick the pastry all over with a fork, line the pastry case with non-stick baking paper and fill it with rice or dried beans. Bake for 20 minutes until golden and cooked. Remove the paper and beans and leave to cool.

For the filling: put 12 apricot halves in a pan with the sugar and water. Bring to a boil and simmer until the apricots are soft. Sieve the mixture into a bowl and leave to cool.

Spoon the apricot purée onto the base of the pastry case. Arrange the remaining apricot halves on top. Make up the jelly according to the packet instructions and leave to cool, , but not set. Spoon the jelly over the apricots and chill until set.

Decorate with the blackberries

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