A dessert using ready made pastry, seasonal fruit and a sweet crumble-type topping
Line a 28 cm tin with baking paper for ease of removal of the tart. Roll out the ready made pastry to about 3 mm thick, I use short-crust, to line the bottom and sides of the tart tin, cutting off any surplus. (You can of course make your own pastry but allow extra time.) Place the lined tart tin in the fridge, there is no need to bake empty. In the meantime prepare the sweet crumble topping by placing the sugar, flour and salt in a mixing bowl, adding the fridge-cold butter cut into small pieces. Using your finger tips, crumble the butter into the dry ingredients briefly until the mixture resembles breadcrumbs, if the mixture sticks, add a little more flour. If your fruit is very juicy you may need a little more flour too. Next, wash the fruit, if necessary and DRY it carefully. Arrange the fruit in the pastry case as described below. Cover with the crumble mixture and bake at 180 C for 30 to 40 minutes, the tart is ready when the crumble mixture is bubbling and browning slightly. Protect with aluminium foil after 25 minutes if the pastry is browning too much. Remove from the oven and cool on a rack. Lift the tart out of the tin using the baking paper and present on a pie plate.
Almost any single type of fruit can be used for this recipe. Apples should be peeled, cored and sliced and arranged spiral fashion, similarly for pears, do not use overripe pears. For apricots, cut in half and place hollow-side up in the lined tart tin. For peaches cut into slices and arrange spiral fashion around the lined pastry. For berries, do not cut or they will be too juicy. If strawberries are too big, cut in half and place cut side up. Bananas can be sliced and arranged in layers, do not use overripe bananas or you will have a soggy mess! Fresh figs should be topped and the central base removed, sliced into four and arrange as for the peaches. Cherries should be stoned but left whole. Rhubarb should be cut across into bite sized pieces.
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Serving Size: 1 Serving (25g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 121 | ||
Calories from Fat: 55 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 3.9g | 19 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 16.1mg | 5 % | |
Sodium 43.2mg | 1 % | |
Potassium 2.2mg | 0 % | |
Total Carbohydrate 17.3g | 5 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 17.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 121
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