Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
410
Calories
8g
Protein
18g
Fat
49g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Bartlett Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Apricot | 1 medium (35g) | 17 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 rolled-out round of basic tart dough (see
- related recipe at left)
- 2 Tbs. unsalted butter
- 1 1⁄2 cups raw unblanched whole almonds,
- finely ground
- 2⁄3 cup sugar
- 2 eggs, lightly beaten
- 1⁄2 tsp. almond extract
- 1 tsp. vanilla extract
- 2 Tbs. dark rum
- 1⁄4 tsp. salt
- 1 tsp. finely grated lemon zest
- 2 Anjou or Bartlett pears, peeled, quartered
- and cored
- 1⁄3 cup apricot jam
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes