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Fruit tart
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
220
KCAL / 100G
Carbs
34g
· 61%
Protein
2.7g
· 5%
Fat
8.5g
· 34%
Fiber
1.7g
Vitamins
Vitamin C
8mg · 9% DV
Vitamin A
75µg · 8% DV
Vitamin E
1.2mg · 8% DV
B2
0.07mg · 5% DV
Minerals
Iron
1mg · 6% DV
Selenium
2µg · 4% DV
Phosphorus
30mg · 4% DV
Sodium
80mg · 3% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
2.5g
MONOUNSATURATED
2.7g
POLYUNSATURATED
1.1g
Omega 6:3 ratio 20:1
Above the ideal 4:1 (20:1).
A tart made with fresh fruit or custard should usually be eaten within 2–3 days when refrigerated in a covered container. It should not sit at room temperature for long, especially if it contains pastry cream.
The baked tart shell freezes well, but custard and fresh fruit can become watery and soft after thawing. For the best texture, freeze the shell separately and add the filling and fruit on the day of serving.
Moisture from the fruit and filling migrates into the pastry and softens it. A thin layer of melted chocolate or fruit glaze on the cooled shell can help create a moisture barrier.
Fresh fruit gives a brighter flavour and firmer appearance, although very juicy fruit can soften the pastry quickly. If using canned fruit, drain it thoroughly, as syrup can make the tart overly sweet.
It can be enjoyed occasionally at breakfast, but on its own it may not be very filling for long. Pairing it with a protein-rich food such as yogurt, milk, or eggs makes the meal more balanced.
A small serving may work before exercise if you tolerate it well, although rich or creamy versions may feel heavy. After training, it is best paired with a protein-containing food rather than relied on as a recovery meal by itself.
Not in the same way as plain fresh fruit. It may contain fruit, but the pastry, cream, and possible added sugars mean it is better treated as a dessert than as a replacement for regular fruit intake.
Fruit tart is usually chosen for its crisp pastry and fruit-forward flavour, while cheesecake has a denser, cream-cheese-based texture. Toppings, sauces, portion size, and the amount of cream can make a substantial difference to either dessert.
Fruits such as apples, pears, and bananas brown when exposed to air through oxidation. Adding them shortly before serving or brushing them with a light glaze can help preserve their appearance.
People with allergies to gluten, eggs, or dairy should check the ingredients carefully. Anyone managing blood sugar may also want to pay attention to portion size and to sweet fillings, glazes, and sauces.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.