Pear Tart
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
3940
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,940 cal. | (188 %) | ||
| Protein | 89 g | (91 %) | ||
| Fat | 186 g | (160 %) | ||
| Carbohydrates | 483 g | (322 %) | ||
| Sugar added | 155 g | (620 %) | ||
| Roughage | 62.1 g | (207 %) |
more nutritional values
| 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 | 33.5 mg | (279 %) | ||
| Vitamin B₆ | 1.6 mg | (114 %) | ||
| Folate | 458 μg | (153 %) | ||
| Pantothenic acid | 7.5 mg | (125 %) | ||
| Biotin | 73.6 μg | (164 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 3,096 mg | (77 %) | ||
| Calcium | 395 mg | (40 %) | ||
| Magnesium | 582 mg | (194 %) | ||
| Iron | 18.9 mg | (126 %) | ||
| Iodine | 47 μg | (24 %) | ||
| Zinc | 15.4 mg | (193 %) | ||
| Saturated fatty acids | 79 g | |||
| Uric acid | 376 mg | |||
| Cholesterol | 1,147 mg | |||
| Complete sugar | 269 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- For the dough
- 200 grams Whole wheat flour
- 125 grams butter
- 60 grams honey
- 1 egg
- For the filling
- 1 kilogram Pear
- 3 separated eggs
- 150 grams honey
- 100 grams ground almonds
- 100 grams Pastry flour
Preparation steps
1.
For the filling, peal the pears, remove the stalks and boil in 1/8 liter (approximately 1/2 cup) of water with the sugar. Cover and simmer for about 6 minutes.
2.
For the dough, knead the flour, butter, honey and egg into a smooth dough. Chill the dough for about 30 minutes. Roll the dough out on a floured surface and place in a greased springform pan, forming an edge.
3.
Beat the egg yolks with the honey until creamy. Stir in the almonds and flour. Fold the stiffly beaten egg whites into the mixture and spread on the dough. Top with the pears, pressing lightly.
4.
Bake for about 60 minutes at 180°C (approximately 350°F). Remove from the oven, let cool and serve.
