Pear Tart
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 10 min.
Preparation
Calories:
3008
calories
Calories
Nutritional values
1 springform pan contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 3,008 cal. | (143 %) | ||
| Protein | 39 g | (40 %) | ||
| Fat | 167 g | (144 %) | ||
| Carbohydrates | 337 g | (225 %) | ||
| Sugar added | 90 g | (360 %) | ||
| Roughage | 37.8 g | (126 %) |
more nutritional values
| Vitamin A | 1.8 mg | (225 %) | ||
| Vitamin D | 6.4 μg | (32 %) | ||
| Vitamin E | 13.1 mg | (109 %) | ||
| Vitamin K | 71 μg | (118 %) | ||
| Vitamin B₁ | 1.2 mg | (120 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 261 μg | (87 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 72.3 μg | (161 %) | ||
| Vitamin B₁₂ | 2.3 μg | (77 %) | ||
| Vitamin C | 125 mg | (132 %) | ||
| Potassium | 2,297 mg | (57 %) | ||
| Calcium | 331 mg | (33 %) | ||
| Magnesium | 275 mg | (92 %) | ||
| Iron | 20.1 mg | (134 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 8.4 mg | (105 %) | ||
| Saturated fatty acids | 96.6 g | |||
| Uric acid | 342 mg | |||
| Cholesterol | 922 mg | |||
| Complete sugar | 231 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 150 grams Spelt flour (type 1050)
- 100 grams butter
- 50 grams sugar
- 1 egg
- ½ tsp salt
- 3 sour Apple (such as Boskop)
- 3 Pear (such as Abate, Conference)
- 1 lemon (juice)
- 200 grams Whipped cream
- 1 egg yolk
- 1 Tbsp sugar
- 2 Tbsps powdered sugar
Preparation steps
1.
Mix the flour, butter, sugar, egg and salt. Knead into a smooth dough. Wrap in plastic and chill for about 1 hour. Roll out the dough until slightly larger than the pan. Line the pan with the dough, forming an edge. Preheat the oven to 180°C (approximately 350°F).
2.
Mix the cream, egg yolk and sugar.
3.
Rinse the apples and pears, peel, halve, remove the seeds and cut into thin columns. Drizzle immediately with lemon juice. Layer the apple and pear columns on the dough. Bake for about 20 minutes. Spread the cream mixture over the fruit. Bake for another 20-25 minutes, until golden. Switch the oven to the "grill" setting. Sprinkle the tart with powdered sugar and bake until caramelized. Remove from the oven and cool. Serve warm or cold.
