4 Serves
64 Mins
Make a soft pastry with flour, butter, sugar, and egg, then chill it briefly.
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Vitamin E
5 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
115 µg / 400 µgCalcium
203 mg / 1,300 mgIron
7 mg / 18 mgMagnesium
74 mg / 420 mgPhosphorus
656 mg / 1,250 mgPotassium
552 mg / 4,700 mgSodium
123 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
71 µg / 55 µgFiber
1 g / 28 gSugar
30 g / 50 gSaturated Fat
5 g / 20 gCholesterol
1239 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Press the pastry into small tartlet molds and add a spoonful of apricot jam.
Top with desiccated coconut and bake until the pastry is golden.
Cool the tartlets in their molds until the filling is set.
Serve at room temperature with the coconut topping visible.
25
g95
g20
g
Yemeni
