Apricot and Nectarine Puff Pastry Tart

0
Average: 0 (0 votes)
(0 votes)
Apricot and Nectarine Puff Pastry Tart
share Share
print
bookmark_border Copy URL
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
2764
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie2,764 cal.(132 %)
Protein50 g(51 %)
Fat181 g(156 %)
Carbohydrates230 g(153 %)
Sugar added9 g(36 %)
Roughage39 g(130 %)
Vitamin A2.9 mg(363 %)
Vitamin D1.3 μg(7 %)
Vitamin E35.7 mg(298 %)
Vitamin K68.4 μg(114 %)
Vitamin B₁1.3 mg(130 %)
Vitamin B₂1 mg(91 %)
Niacin23.3 mg(194 %)
Vitamin B₆1.4 mg(100 %)
Folate189 μg(63 %)
Pantothenic acid3.8 mg(63 %)
Biotin86.5 μg(192 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C113 mg(119 %)
Potassium4,570 mg(114 %)
Calcium411 mg(41 %)
Magnesium386 mg(129 %)
Iron14.9 mg(99 %)
Iodine25 μg(13 %)
Zinc6.2 mg(78 %)
Saturated fatty acids66.4 g
Uric acid278 mg
Cholesterol236 mg
Complete sugar140 g

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
How healthy are the main ingredients?
ApricotNectarinePistachio

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.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners