Directions:
- Combine crust ingredients until a dough is formed. Wrap dough on wax or plastic paper and refrigerate for 1 hour.
- Roll dough and fit into a removable bottom 9 inch tart pan. Prick the dough with a fork. Chill for 20 minutes in the refrigerator.
- Remove dough from refrigerator and place parchment paper topped with rice to weight paper down.
- Bake dough for 18 minutes at 350°F.
- While dough is baking prepare filling and crumb mixtures by mixing ingredients in separate bowls, one for the crumb mixture and another for the filling mixture.
- Remove dough from the oven and increase oven temperature to 375°F.
- Remove parchment paper and add filling to the pan. Top with the crumb mixture.
- Bake for another 45 minutes to 1 hour.
- Cool tart completely and serve. Enjoy.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 203.78 Kcal (853 kJ) | ||
| Calories from fat | 73.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.18g | 13% | |
|---|---|---|---|
| Cholesterol | 16.97mg | 6% | |
| Sodium | 77.49mg | 3% | |
| Potassium | 134.38mg | 3% | |
| Total Carbs | 29.75g | 10% | |
| Sugars | 10.04g | 40% | |
| Dietary Fiber | 1.9g | 8% | |
| Protein | 3.24g | 6% | |
| Vitamin C | 34.2mg | 57% | |
| Iron | 1.2mg | 7% | |
| Calcium | 28.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 187.77 Kcal (786 kJ) | ||
| Calories from fat | 67.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.54g | 13% | |
|---|---|---|---|
| Cholesterol | 15.64mg | 6% | |
| Sodium | 71.4mg | 3% | |
| Potassium | 123.82mg | 3% | |
| Total Carbs | 27.41g | 10% | |
| Sugars | 9.25g | 40% | |
| Dietary Fiber | 1.75g | 8% | |
| Protein | 2.99g | 6% | |
| Vitamin C | 31.5mg | 57% | |
| Iron | 1.1mg | 7% | |
| Calcium | 26.6mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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