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Tarte aux fruits pour le brunch
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Tarte aux fruits pour le brunch

Tarte aux fruits pour le brunch

2 portions | avec ricotta et menthe

Puff pastry is topped with creamy ricotta, fresh mint and a drizzle of honey for a show-stopping brunch tart! Gather around the table, pour the OJ and get stuck in!

Allergènes:
Blé/Wheat
Soja
Lait
Noix

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation35 minutes
DifficultéIntermédiaire

Ingrédients

/ sert 2 personnes

340 g

Pâte feuilletée

(Contient Blé/Wheat, Soja)

85 g

Raisins rouges

2 pièce(s)

Orange

100 g

Fromage ricotta

(Contient Lait)

86 g

Fromage à la crème

(Contient Lait)

7 g

Menthe

28 g

Amandes, tranchées

(Contient Noix)

1 cs

Miel

Pas inclus dans votre livraison

½ cc

Sucre*

0.13 cc

Sel*

0.13 cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)1070 kcal
Graisses62 g
dont saturés31 g
Glucides106 g
dont sucres27 g
Fibres9 g
Protéines24 g
Cholestérol65 mg
Sel1060 mg

Ustensiles

Plaque de cuisson
Papier sulfurisé
Grand bol
Cuillères à mesurer
Grande poêle antiadhésive

Instructions

Faire cuire la pâte feuilletée
1

Before starting, preheat the oven to 400°F. Wash and dry all produce. Unroll puff pastry, discarding the wax paper, then arrange on a parchment-lined baking sheet. Using a small knife, score a 1/2-inch border around pastry. (NOTE: Make sure not to cut all the way through!) Poke centre of pastry all over with a fork, avoiding the border. Bake in the middle of the oven, rotating the sheet halfway through, until pastry is golden-brown, 14-16 min. Allow pastry sheet to cool slightly before assembling, 5-6 min.

Préparer
2

While pastry bakes, zest orange. Cut a piece off the top and bottom ends of orange. Place a flat end on a cutting board, then cut the peel away from top to bottom, turning orange as you go. When peeled completely, place orange on its side and cut into 1/4-inch rounds. Halve grapes. Thinly slice mint. Add ricotta, cream cheese, orange zest, 1/2 tsp sugar and half the mint to a large bowl. Season with salt and pepper, then stir to combine.

Faire griller les amandes
3

Heat a large non-stick pan over medium-high heat. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 3-4 min. (TIP: Keep your eye on them so they don’t burn!) Transfer to a plate.

Terminer et servir
4

When pastry sheet is cool, spread ricotta mixture evenly onto pastry sheet leaving a 1/2-inch border along the sides. Top with orange slices. Sprinkle grapes, almonds and remaining mint over top. Cut brunch tart into quarters, then drizzle with honey.