Individual Strawberry and Almond Tarts
By Joe
Source: BBC Good Food — Good Food, Individual strawberry & almond tarts.
A individual strawberry & almond tarts recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. Heat oven to 220C/200C fan/gas 7. Unravel this pastry plus prick the surface using a fork.
- 2
Finish. Cut out 6 squares plus put them on a non-stick baking tray. Gently brush the edges of the squares using melted butter plus put a couple of slices of marzipan upon the top of every.
- 3
Step 3. Lay 2 rows of strawberry slices down this side of each tart and a third over this gap in the middle. Drizzle the tarts using a little melted butter and strew with sugar.
- 4
Bake (2). Bake for around 20-25 mins, till a deep gold on the base. Strew the toasted almonds over the top and offer with White chocolate ice cream.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low salt: 0.22 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 175 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
4.9 g per serving
9.8 % of the 50 g daily maximum · 19.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 629 kcal |
| Protein | 13 g |
| Carbohydrate | 45.6 g |
| of which sugars | 9.5 g |
| of which free sugars | 4.9 g |
| Fat | 46.1 g |
| of which saturates | 9.6 g |
| Fibre | 7 g |
| Salt | 0.39 g |
Protein per 100 kcal
2.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
