£8.60
This Sainsbury's Taste the Difference Autumn Edition features a baked puff pastry tart filled with fruit. It is constructed with crisp, all-butter puff pastry, offering a flaky texture when eaten. The filling combines tangy British apples with plump blackberries for a balanced flavour profile.
- Hand-filled with apples and blackberries for a fruity taste.
- Made using crisp, all-butter puff pastry for quality texture.
- Finished with a light dusting of mixed spice sugar topping.
- This flavourful Danish tart is ideal served warm alongside custard.
- Nutritional information available per 1/6th serving shown on packaging.
Enjoy this delightful seasonal pastry offering from the Taste the Difference range.
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Description
Baked puff pastry tart, topped with apples and blackberries dusted with a mixed spice sugar
Made with Crisp All-Butter Puff Pastry
Made with crisp all-butter puff pastry, this flaky Danish-style tart is delicious served warm with custard. Light and fabulously fruity, it’s hand filled with tangy British apples and plump blackberries and finished with a sprinkling of mixed spice sugar for a burst of sweetness... That’s why you can taste the difference
Quick nutrition guide
per 1/6 tart Typical Values
ENERGY
760kJ
182kcal
9%
FAT
8.7g
12%
SATURATES
5.1g
26%
SUGARS
8.0g
9%
SALT
0.17g
3%
% of the Reference Intakes
Typical Values per 100g : Energy 1071 kJ/256 kcal
RI= Reference intake of an average adult (8400 kJ/2000 kcal)
Nutrition
Dietary Information
Ingredients
INGREDIENTS: British Apples (44%), Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Blackberries (13%), Butter (Cows' Milk), Sugar, Pasteurised Free Range Whole Egg, Glucose Syrup, Skimmed Cows' Milk Powder, Emulsifiers: Mono- and Diglycerides of Fatty Acids, Mono- and Diacetyl Tartaric Acid Esters of Mono- and Diglycerides of Fatty Acids; Yeast, Mixed Spice (Coriander, Cinnamon, Caraway, Nutmeg, Ginger, Clove Powder, Sunflower Oil), Salt, Dextrose, Acidity Regulators: Citric Acid, Sodium Citrate, Acetic Acid; Gelling Agent: Pectins; Palm Oil, Rapeseed Oil, Flour Treatment Agent: Ascorbic Acid.
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