Pear Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,934 cal. | (140 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 154 g | (133 %) | ||
| Carbohydrates | 374 g | (249 %) | ||
| Sugar added | 200 g | (800 %) | ||
| Roughage | 24.7 g | (82 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 51 μg | (85 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 120 μg | (40 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 1,181 mg | (30 %) | ||
| Calcium | 124 mg | (12 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 97.8 g | |||
| Uric acid | 144 mg | |||
| Cholesterol | 400 mg | |||
| Complete sugar | 283 g |
Preparation steps
Rinse the pears, peel, quarter and core. Drizzle with the lemon juice and mix with cinnamon and a pinch of ginger. Butter a large tart tin (or 4 small ramekins of about 12 cm diameter, approximately 5 inches) with a thick streak of 50 grams of butter (approximately 1.75 ounces). Sprinkle on a thick layer of sugar (about 100 grams, approximately 3.5 ounces). Place the pear pieces side by side into the sugar.
Heat the tart tin or ramekins over medium heat on the stove for about 15 minutes and remove from heat when the sugar begins to caramelize. Allow to cool briefly, then sprinkle with the remaining sugar and spread around the rest of the butter in small pieces.
Preheat the oven to 200°C (approximately 400°F). Cut the puff pastry into the pan size(s) and place onto the pears. Bake for 25-30 minutes. Let cool slightly before removing from the pan(s) and serve lukewarm.
