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Scottish Border Tart

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)185.6064
Energy (kCal)52754.705
Carbohydrates (g)204.1513
Total fats (g)5816.0986
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Pre-heat oven to 190°C, 375°F. | 2. Lightly grease a 7 inch Baking tin. | 3. Roll out the pastry and line the baking tin. | 4. Gently melt the butter and sugar together in a pan. | 5. Leave to cool and then add the dried fruit, walnuts and cherries. | 6. Stir in the beaten egg. | 7. Place the mixture in the pastry-lined baking tin. | 8. Cook in oven for 25 to 30 minutes or until pastry is lightly browned. | 9. Allow to cool. | 10. Mix together the icing sugar and lemon juice and spread over the tart. | 11. Allow to set before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shortcrust pastry 225 g 200.25 0.0 44.55 1.125
    fruit 140 g mixed 26.6 6.314 1.148 0.182
    butter 50 4275.0 196.425 133.575 360.0
    dark brown sugar 50 200.25 0.0 44.55 1.125
    walnut 25 chopped 48178.0 0.0 0.0 5450.0
    glace cherry 25 g chopped 200.25 0.0 44.55 1.125
    egg 1 beaten 71.5 0.36 6.28 4.755
    icing sugar 110 - - - -
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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