Pear Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,992 cal. | (190 %) | ||
| Protein | 91 g | (93 %) | ||
| Fat | 186 g | (160 %) | ||
| Carbohydrates | 493 g | (329 %) | ||
| Sugar added | 155 g | (620 %) | ||
| Roughage | 62.5 g | (208 %) |
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 8 μg | (40 %) | ||
| Vitamin E | 40 mg | (333 %) | ||
| Vitamin K | 131.1 μg | (219 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 33.9 mg | (283 %) | ||
| Vitamin B₆ | 1.7 mg | (121 %) | ||
| Folate | 459 μg | (153 %) | ||
| Pantothenic acid | 7.6 mg | (127 %) | ||
| Biotin | 73.9 μg | (164 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 3,121 mg | (78 %) | ||
| Calcium | 396 mg | (40 %) | ||
| Magnesium | 584 mg | (195 %) | ||
| Iron | 19 mg | (127 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 15.5 mg | (194 %) | ||
| Saturated fatty acids | 79 g | |||
| Uric acid | 382 mg | |||
| Cholesterol | 1,147 mg | |||
| Complete sugar | 269 g |
Ingredients
- Ingredients
- 200 grams Whole wheat flour
- 125 grams butter
- 60 grams honey
- 1 egg
- Pastry flour (for the work surface)
- For the topping
- 1 kilogram Pear
- 3 eggs
- 150 grams honey
- 100 grams ground almonds
- 100 grams Pastry flour
Preparation steps
Peel pears, leaving stalks intact. Boil 1/8 liter (approximately 1/2 cup) of water with sugar. Add pears and simmer, covered, for about 6 minutes on low heat. Remove from heat and drain well.
For the dough: combine wholemeal flour with butter, honey and an egg. Knead to a smooth dough for about 30 minutes. Refrigerate, wrapped in plastic wrap. Roll out dough on a floured work surface and line tart pan with it, making an edge all around.
For the topping: separate eggs. Beat egg whites until stiff. Whisk egg yolks with honey until creamy, add almonds and flour. Fold in egg whites. Pour mixture into tart pan and smoooth. Place pears into cream, positioning stalks up and press lightly.
Bake in a preheated oven at 180°C (approximately 350°F) for about 50-60 minutes. Remove from oven and cool slightly, then loosen from the mold and transfer to cake plate. Cool completely and serve.
