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Apple-Lemon Tart Recipe
|Flour||240 Milliliter (1 Cup)|
|Almond paste||60 Milliliter (1/4 Cup)|
|Brown sugar||30 Milliliter (2 Tablespoon)|
|Egg||1 , beaten|
|Butter||75 Milliliter, softened (5 Tablespoon)|
|Eggs||2 , separated|
|Sugar||180 Milliliter (3/4 Cup)|
|Lemon juice||80 Milliliter (1/3 Cup)|
|Skim milk||80 Milliliter (1/3 Cup)|
|Flour||30 Milliliter (2 Tablespoon)|
|Poppy seeds||15 Milliliter (1 Tablespoon)|
Serving size: Complete recipe
Calories 2946 Calories from Fat 884
% Daily Value*
Total Fat 101 g156%
Saturated Fat 45.9 g229.7%
Trans Fat 0 g
Cholesterol 797.3 mg
Sodium 275.3 mg11.5%
Total Carbohydrates 461 g153.7%
Dietary Fiber 13.4 g53.7%
Sugars 240 g
Protein 59 g117.1%
Vitamin A 52.5% Vitamin C 63%
Calcium 56.3% Iron 98.8%
*Based on a 2000 Calorie diet
Stir in butter until mixture resembles coarse crumbs.
Gather and press over bottom and up sides of ungreased 9-inch tart pan with removable bottom.
Bake at 350°F (180°C) for approximately 20 minutes.
Cool on rack.
Filling: Whisk together egg yolks, sugar, lemon juice, milk, flour, poppy seeds, butter and lemon peel until blended.
Beat egg whites until stiff; fold into lemon juice mixture.
Sprinkle apples over crust.
Pour lemon juice mixture evenly over apples.
Sprinkle with almonds.
Bake at 350°F (180°C) for approximately 30-35 minutes or until golden brown and set.
Cool on rack.
Sprinkle lightly with powdered sugar before serving.