Recipes · French · Pies
Tarte des Alpes (Gard Jam Lattice Tart)
One serving has 405 kcal and 4 g protein, and at least a fifth of a woman's daily need of selenium (25%), thiamin (23%) and riboflavin (20%). Ready in 120 minutes.
- Preparation: 85 min
- Cooking: 35 min
- Makes: 1 serving (110 g)
- Difficulty: Medium
- Diets: Vegetarian
- Contains: dairy, egg, gluten
Ingredients
- 31 g Plain flour
- 12 g Caster sugar
- 0.5 g Baking powder
- 0.1 g Salt
- 16 g Cold unsalted butter, diced
- 6.2 g Egg, beaten
- 44 g Raspberry or apricot jam
Method
- Makes one 24 cm tart, cut into 8 slices; the amounts are for one slice, so multiply every ingredient by 8 for the whole tart.
- Mix the flour, sugar, baking powder and salt, then rub in the butter until it looks like sand. Keep back a spoonful of the beaten egg for glazing, add the rest and gather it into a dough without kneading. Flatten it, wrap it and chill for 30 minutes.
- Heat the oven to 180 °C (350 °F). Roll out two-thirds of the dough to about 4 mm, line a 24 cm tart tin and prick the base with a fork.
- Stir the jam until smooth and spread it evenly in the pastry case, to within 1 cm of the rim.
- Roll out the rest of the dough, cut it into strips 1 cm wide and lay them diagonally across the jam in a lattice, pressing the ends onto the rim. Brush the strips with the egg you kept back.
- Bake for 30-35 minutes, until the pastry is golden and the jam bubbles between the strips. Leave to cool completely in the tin, so the jam sets, before cutting. It keeps for several days in a tin.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 405 kcal | 19% |
| Carbohydrates | 66.1 g | |
| Water | 24.4 mL | |
| Fiber | 1.3 g | 4% |
| Protein | 4.3 g | 9% |
| Tryptophan | 0.06 g | |
| Threonine | 0.14 g | |
| Isoleucine | 0.17 g | |
| Leucine | 0.32 g | |
| Lysine | 0.15 g | |
| Methionine | 0.08 g | |
| Cystine | 0.09 g | |
| Phenylalanine | 0.22 g | |
| Tyrosine | 0.15 g | |
| Valine | 0.2 g | |
| Histidine | 0.1 g | |
| Fat | 13.9 g | |
| Monounsaturated | 4 g | |
| Polyunsaturated | 0.73 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.51 g | |
| Saturated | 8.3 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 57.5 mg | |
| Calcium | 57.7 mg | 6% |
| Copper | 0.1 mg | 11% |
| Iron | 1.8 mg | 10% |
| Magnesium | 9.8 mg | 3% |
| Manganese | 0.23 mg | 13% |
| Phosphorus | 108 mg | 15% |
| Potassium | 79.7 mg | 2% |
| Selenium | 13.5 µg | 25% |
| Sodium | 104 mg | |
| Zinc | 0.34 mg | 4% |
| Thiamin (vitamin B1) | 0.25 mg | 23% |
| Riboflavin (vitamin B2) | 0.22 mg | 20% |
| Niacin (vitamin B3) | 1.9 mg | 13% |
| Pantothenic acid (vitamin B5) | 0.26 mg | 5% |
| Pyridoxine (vitamin B6) | 0.03 mg | 2% |
| Folate (vitamin B9) | 65 µg | 16% |
| Cobalamin (vitamin B12) | 0.08 µg | 3% |
| Choline | 25.7 mg | 6% |
| Vitamin A | 119 µg | 17% |
| Vitamin C | 3.9 mg | 5% |
| Vitamin D (D2 + D3) | 5.1 IU | 1% |
| Vitamin E | 0.56 mg | 4% |
| Vitamin K | 1.2 µg | 1% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
0.3 kg CO2e a serving: about average for breakfasts, sides, desserts and drinks on SustainBite. Source: ADEME, Agribalyse 3.2.
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