Know what’s on your plate
Fruit tart
Calories & nutrition facts
average
Nutrition facts
Per 100 g% DV- Calories 245 kcal —
- Protein 3.2 g 6%
- Carbohydrate 34 g 12%
- Fat 10 g 13%
- Saturated fat 5.5 g 28%
- Fibre 2.4 g 9%
- Sugars 22 g —
- Sodium 97.9 mg 4%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 49.1 µg 5%
- Vitamin C 5.8 mg 6%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.13 mg 10%
- Niacin (B3) 0.19 mg 1%
- Pantothenic acid (B5) 0.2 mg 4%
- Vitamin B6 0.07 mg 4%
- Folate (B9) 22.8 µg 6%
- Vitamin B12 0.12 µg 5%
Minerals
- Calcium 22.7 mg 2%
- Iron 0.87 mg 5%
- Magnesium 11.9 mg 3%
- Phosphorus 50.5 mg 4%
- Potassium 140 mg 3%
- Zinc 0.28 mg 3%
- Copper 0.14 mg 16%
- Manganese 0.27 mg 12%
- Selenium 6.2 µg 11%
- Iodine 4.5 µg 3%
Similar foods
- Fruit piewith custard cream205 kcal / 100 g
- Strawberry tartfrom bakery318 kcal / 100 g
- Fruit torte258 kcal / 100 g
- Tart fruit with shortbread base248 kcal / 100 g
- Apple tart227 kcal / 100 g
- Red berry tart231 kcal / 100 g
- Chocolate tartfrom bakery469 kcal / 100 g
- Lemon tart319 kcal / 100 g
- Cakeaverage410 kcal / 100 g
- Tatin tartcaramelized upside-down apple tart245 kcal / 100 g
Questions about Fruit tart
How do you stop a fruit tart base going soggy?
Blind-bake the pastry case at 190 °C until pale gold, usually 15–20 minutes, weighted with baking beans; remove the beans and bake for another 5 minutes. Let it cool before adding the filling, and brush the base with a thin layer of melted chocolate or egg white if the filling is especially wet.
What fruit works best on a fruit tart?
Use fruit that holds its shape and gives a mix of colour and texture: strawberries, raspberries, blueberries, kiwi and thinly sliced peaches are popular choices. Pat washed fruit dry before arranging it, so it does not water down the pastry cream.
How do you glaze a fruit tart?
Warm a few spoonfuls of apricot jam with a little water, then strain it and brush a thin coat over the fruit. Apply the glaze gently with a pastry brush; too much can make the fruit look sticky and soften the tart.
How long does fruit tart keep in the fridge?
Keep it covered in the fridge and eat it within about 2 days, particularly if it contains fresh fruit and custard or pastry cream. The pastry is crispest on the day it is made; avoid leaving a custard-filled tart at room temperature for more than 2 hours.
Can you freeze fruit tart?
A fully assembled tart with fresh fruit and pastry cream does not freeze well: the fruit can turn watery and the filling may separate. Freeze the baked, cooled pastry case instead, tightly wrapped, for up to 2 months; thaw it before filling.
What is the difference between fruit tart and fruit pie?
A fruit tart usually has a shallow, open pastry shell, often filled with custard or pastry cream and topped with fresh fruit. A fruit pie is commonly deeper and has fruit cooked inside, sometimes under a pastry lid; fruit pie has 245 kcal per 100 g.
How much fruit tart is a typical serving?
A slice about one-sixth of a 23 cm tart is a practical serving, though bakery slices can be larger. A 100 g portion provides 245 kcal.
Can you make fruit tart ahead of time?
Yes: bake the pastry case and make the pastry cream a day ahead, keeping each covered separately in the fridge. Assemble and glaze the tart shortly before serving so the fruit stays fresh and the pastry stays crisp.
Source: ANSES–Ciqual (France) 23498 · per 100 g · carbohydrate per EU label, fibre excluded
