Apricot Glazed Apple Tart

Vegetarian
Health score
3%
Apricot Glazed Apple Tart
45 min.
4
658kcal
100%sweetness
5.71%saltiness
50.55%sourness
21.06%bitterness
4.9%savoriness
40.79%fattiness
0%spiciness

Ingredients

  • 1.5 cups flour all-purpose
  • pinch salt 
  • 1.5 sticks butter unsalted cold
  • cup water 
  • 3.5 tablespoons sugar 
  • large apples red such as golden delicious, peeled, cored and cut into 1/4-inch-thick slices
  • teaspoons cinnamon 
  • tablespoons apricot preserves melted

Equipment

  • food processor
  • bowl
  • baking sheet
  • baking paper
  • oven
  • wire rack
  • rolling pin

Directions

  1. In a food processor, pulse 1 1/2 cups of the flour with the salt.
  2. Add the cold butter and process just until the butter is the size of peas, about 5 seconds.
  3. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds.
  4. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick.
  5. Line a large baking sheet with parchment paper.
  6. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
  7. In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion.
  8. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar and cinnamon. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
  9. Preheat the oven to 40
  10. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through.
  11. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.

Nutrition Facts

Calories658kcal
Protein3.48%
Fat46.82%
Carbs49.7%

Properties

Glycemic Index
45.52
Glycemic Load
41.36
Inflammation Score
-8
Nutrition Score
12.571739130435%

Flavonoids

Cyanidin
3.5mg
Peonidin
0.04mg
Catechin
2.93mg
Epigallocatechin
0.58mg
Epicatechin
16.82mg
Epicatechin 3-gallate
0.02mg
Epigallocatechin 3-gallate
0.42mg
Luteolin
0.27mg
Kaempferol
0.32mg
Quercetin
8.97mg

Taste

Sweetness:
100%
Saltiness:
5.71%
Sourness:
50.55%
Bitterness:
21.06%
Savoriness:
4.9%
Fattiness:
40.79%
Spiciness:
0%

Nutrients percent of daily need

Calories:657.51kcal
32.88%
Fat:35.27g
54.27%
Saturated Fat:21.91g
136.92%
Carbohydrates:84.27g
28.09%
Net Carbohydrates:77.1g
28.03%
Sugar:38.18g
42.43%
Cholesterol:91.11mg
30.37%
Sodium:24.68mg
1.07%
Protein:5.89g
11.78%
Manganese:0.58mg
28.93%
Fiber:7.18g
28.71%
Vitamin B1:0.41mg
27.21%
Vitamin A:1202.82IU
24.06%
Selenium:16.61µg
23.73%
Folate:93.9µg
23.48%
Vitamin B2:0.31mg
18.15%
Vitamin B3:3.01mg
15.03%
Iron:2.59mg
14.38%
Vitamin C:11.18mg
13.55%
Vitamin E:1.45mg
9.66%
Potassium:311.16mg
8.89%
Phosphorus:86.27mg
8.63%
Vitamin K:8.32µg
7.93%
Copper:0.16mg
7.9%
Magnesium:23.9mg
5.98%
Vitamin B6:0.12mg
5.85%
Calcium:44.49mg
4.45%
Vitamin D:0.64µg
4.24%
Vitamin B5:0.39mg
3.94%
Zinc:0.49mg
3.25%
Vitamin B12:0.07µg
1.2%
Source:Foodista