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Apricot and Nut Tart Recipe
|Flour||1 Cup (16 tbs)|
|Chopped almonds||2 Tablespoon|
|Walnuts||2 Tablespoon, chopped|
|Lemon juice||2 Tablespoon|
|Iced water||1 Cup (16 tbs)|
|Canned apricot halves||15 Ounce (1 Can)|
|Chopped dried apricots||2 Tablespoon|
|Almonds||4 Tablespoon, chopped|
Serving size: Complete recipe
Calories 2513 Calories from Fat 1083
% Daily Value*
Total Fat 124 g191%
Saturated Fat 33.3 g166.6%
Trans Fat 0 g
Cholesterol 493.3 mg
Sodium 255.9 mg10.7%
Total Carbohydrates 308 g102.6%
Dietary Fiber 24.1 g96.4%
Sugars 159.3 g
Protein 56 g112.9%
Vitamin A 53.9% Vitamin C 63.4%
Calcium 46.8% Iron 103.3%
*Based on a 2000 Calorie diet
Mix together the egg and lemon juice and add to the flour mixture with enough iced water to form a firm dough.
Wrap in plastic and chill for 20 minutes.
Roll out the dough to fit an 8 to 9-inch quiche pan.
Chill while you prepare the filling.
Preheat oven to 350°F.
Drain the apricots and puree them in a blender or strain through a sieve.
Mix in the dried apricots, almonds and egg yolk.
Beat the egg whites until stiff, add sugar and beat until it has dissolved.
Fold into the apricot mixture and spoon into the pastry-lined quiche pan.
Bake for 1 hour.
Decorate with extra apricot halves if desired.