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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Water | not in our table | 0 |
| Nectarine | 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
- =
- 2 egg white
- 1/8 tsp cream of tartar
- 1/8 tsp nutmeg
- 2/3 cup sugar
- 1 can frozen cranberry juice
- 1/2 cup water
- 1 1/2 tbsp cornstarch
- 5 california nectarine
- =
Directions
Place egg whites in mixing bowl; add cream of tartar and nutmeg. Beat until foamy. Gradually add sugar, beating constantly, until stiff and glossy. Divide egg mixture into 6 equal mounds on baking sheet. With back of spoon shape into round tarts. Bake in 250 °F. Oven 1 hour. Cool. Thaw juice concentrate and pour into saucepan. Stir in water and cornstarch. Cook, stirring constantly, until sauce thickens and is clear. Cool. Fill each meringue tart with ½ cup nectarine slices. Spoon sauce over fruit.