Heart-Shaped Cherry Tarte Tatin
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
Calories:
640
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 640 cal. | (30 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.8 μg | (31 %) | ||
| Vitamin B₁₂ | 1.2 μg | (40 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 563 mg | (14 %) | ||
| Calcium | 187 mg | (19 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 22.6 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 232 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 500 grams sweet Cherries
- 250 grams Whipped cream
- ½ l milk
- 120 grams ground almonds
- 4 eggs
- 120 grams butter
- 120 grams sugar
- 1 pinch salt
- fresh lemons
- powdered sugar (for dusting)
Preparation steps
1.
Grate lemon zest. Combine milk, half of lemon zest and cream in a pan. Simmer on medium heat for 30 minutes. Remove from heat and allow to cool. Whisk in eggs and stir until smooth. Add almonds, a pinch of salt, sugar and 110 grams (approximately 4 ounces) of softened butter.
2.
Butter heart cake pan with remaining butter. Rinse and dry cherries, pit and arrange in a pan. Squeeze lemon juice and drizzle cherries with approximately 2 tablespoons of juice, sprinkle with remaining lemon zest. Spread batter over cherries and bake in preheated oven at 180°C (approximately 350°F) for about 40 minutes. Cool slightly, invert onto a plate and sprinkle with powdered sugar. Serve.
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