Pear Tart
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
418
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 418 cal. | (20 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 5.8 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.6 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 243 mg | (6 %) | ||
| Calcium | 28 mg | (3 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 roll prepared Puff pastry dough
- 2 large, ripe Pear
- 4 Tbsps slivered almonds
- 2 Tbsps lemon juice
How healthy are the main ingredients?
PearPreparation steps
1.
Preheat the convection oven to 180°C (approximately 350°F). Cut the puff pastry into 4 pieces and place on a lined baking tray. Peel the pears, cut in half, remove seeds and cut into fans. (Cut into thin slices, but not all the way through.)
2.
Drizzle the pears with lemon juice. Place 1 pear on each of the puff pastry squares and form the edges into a pear shape. If needed, cut away excess dough. Sprinkle with flaked almonds.
3.
Bake in the preheated oven until golden brown, 20-25 minutes. Allow to cool and serve dusted with powdered sugar.
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