Apricot and Nectarine Puff Pastry Tart
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
2764
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,764 cal. | (132 %) | ||
| Protein | 50 g | (51 %) | ||
| Fat | 181 g | (156 %) | ||
| Carbohydrates | 230 g | (153 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 39 g | (130 %) |
more nutritional values
| Vitamin A | 2.9 mg | (363 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 35.7 mg | (298 %) | ||
| Vitamin K | 68.4 μg | (114 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 23.3 mg | (194 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 86.5 μg | (192 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 4,570 mg | (114 %) | ||
| Calcium | 411 mg | (41 %) | ||
| Magnesium | 386 mg | (129 %) | ||
| Iron | 14.9 mg | (99 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 6.2 mg | (78 %) | ||
| Saturated fatty acids | 66.4 g | |||
| Uric acid | 278 mg | |||
| Cholesterol | 236 mg | |||
| Complete sugar | 140 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 275 grams Puff pastry dough (frozen)
- 50 grams finely chopped Pistachio
- 100 grams finely ground Hazelnuts (or almonds)
- 3 Tbsps Apricot jam
- 1 packet Vanilla sugar
- 3 Tbsps milk
- 600 grams Apricot
- 600 grams Nectarine
Preparation steps
1.
Preheat the oven to 200°C (approximately 390°F). Thaw the puff pastry. Place the puff pastry on a baking sheet and prick with a fork all over. In a bowl, mix the pistachios with the hazelnuts, 2 tablespoons of the apricot jam, vanilla sugar, and milk. Spread over the puff pastry.
2.
Rinse the apricots and nectarines, cut in half, remove pits and thinly slice. Arrange the fruit slices over the puff pastry, alternating the apricots with the nectarines. Bake for 30-40 minutes.
3.
Remove the tart from the oven. Gently heat the remaining apricot jam in a saucepan on the stove until loose. Brush the apricot jam over the tart. Allow to cool before serving.
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