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Recipe by
Enjoy the almond flour tart: gluten-free and lactose-free, filled with apricots and prickly pear jam. Flavor and Italian tradition. Try it now!
Portion: the weight of the ingredients divided by one portion, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 3: Make a well with the flours and place the eggs, melted and cooled butter, sugar, and zest in the center. Then gradually incorporate everything. and the apricots cut in half. Cover with a second layer of shortcrust pastry.
Step 2 of 3: DO NOT ADD ALL THE FLOUR! Form a dough ball and put it in the fridge for 2 hours.
Step 3 of 3: Roll it out, spread a layer of jam and the apricots cut in half. Cover with a second layer of shortcrust pastry. Bake at 180° for 35 minutes
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs, Milk and dairy products, and Tree nuts
In gray: not detectedDetected
| Average values | Per serving370 g · 1 of 1 | Per 100 g |
|---|---|---|
| Energy | 6,188 kJ1,479 kcal | 1,672 kJ400 kcal |
| Fat | 61.9 g | 16.73 g |
| of which saturated fatty acids | 26.42 g | 7.14 g |
| Carbohydrates | 209.64 g | 56.66 g |
| of which sugars | 45.29 g | 12.24 g |
| Fibre | 9.66 g | 2.61 g |
| Protein | 24.05 g | 6.5 g |
| Salt | 0.22 g | 0.06 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
