Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Fruit | not in our table | 0 |
| Spread | 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
- =
- 1/4 cup butter, softened
- 2 egg yolks
- 2 tbsp juice, apple, conc.
- 2 tsp extract, vanilla
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cinnamon, ground
- 1/8 tsp allspice, ground
- 1 1/2 cup almonds, ground
- 10 oz fruit spread, raspberry
- =
Directions
Use blanched almonds or hazelnuts. Beat butter in large bowl until light and fluffy. Blend in egg yolks, juice concentrate, and vanilla. Combine flour, baking powder, salt, cinnamon, and allspice; mix well. Stir in almonds. Gradually add to butter mixture, mixing until well-blended. Spread 1-½ c batter evenly onto bottom of 10" tart pan with removable bottom or 10" springform pan. Spread fruit evenly over batter, leaving 1" border around edge. Spoon remaining batter into pastry bag fitted with ½" plain or star tip. Pipe batter in lattice design over fruit spread. Chill 30 minutes. Preheat oven to 350. Bake tart 35 minutes, until crust is golden brown and fruit spread is bubbly. Cool completely on wire rack. Serve at room temperature. Nutrition information per slice: 486 calories, 8 gm protein, 41 gm carbohydrate, 34 gm fat, 63% of calories from fat, 100 mg cholesterol, 276 mg sodium, ¾ diabetic starch/bread exchange, 6-¼ diabetic fat exchange, 2 diabetic fruit exchange, ½ diabetic medium-fat meat exchange