Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Almond | 1 almond (1.2g) | 7 |
| Fruit | not in our table | 0 |
| Prune | not in our table | 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
- =
- 6 eggs
- 1 cup granulated sugar
- 1 1/2 cups blanched almonds, ground
- 1 cup mashed, cooked dried fruit (, , prunes, apricots, pears or peaches)
- ==
Directions
Cook the dried fruit by simmering in a saucepan of water until softened enough to mash.
Drain well and allow to cool slightly before processing in a food processor to a thick, chunky pulp.
Have this done in advance and at room temperature when ready to fill pastry.
Set flour for the pastry dough in a bowl and using two forks or a pastry blender, cut in the butter pieces until the mixture resembles small pebbles.
Add water a little at a time, mixing until the dough starts to form up a ball.
Gather into a ball with your hands gently and knead on a very lightly floured surface just enough to make a smooth ball of dough- do not overwork the dough.
Cover in plastic and chill while preparing filling.
If you prefer, you may substitute a premade refrigerated pastry dough.
Beat the eggs until they are thick and lemony.
Beat in the granulated sugar 1 Tbsp at a time.
Fold in the nuts.
Roll out pastry dough on a lightly floured surface and cut to fit into the bottom of a 9" well greased springform pan.
Spread the cooled mashed fruit over the dough and then pour the nut mixture over the fruit.
Bake in a preheated 350 F oven for 30-40 minutes, or until the eggy filling is set.
Chill, then remove sides of pan carefully, slice and serve.
Store in the refrigerator.