RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	45.2336
Energy (kCal)	3916.4302
Carbohydrates (g)	309.9811
Total fats (g)	285.3043
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.6205
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0940
Fatty acids, total saturated 4:0 (g)	0.0020
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	0.9905
Tocopherol, beta (mg)	0.0050
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0035
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	6.6022
Tocopherol, delta (mg)	0.0300
Arginine (g)	4.8423
Proline (g)	1.9484
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	5.6423
Adjusted Protein (g)	0.0000
Cystine (g)	0.8294
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	52.5469
Copper, Cu (mg)	2.5178
Maltose (g)	0.0000
Zinc, Zn (mg)	8.3549
Total lipid (fat) (g)	285.3043
Vitamin K (phylloquinone) (g)	24.6454
Cholesterol (mg)	188.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0084
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	603.8716
Folate, total (g)	171.8727
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	402.8738
Energy (kcal)	3916.4302
Fatty acids, total saturated 16:1 undifferentiated (g)	1.5974
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.2417
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	56.5342
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0720
Vitamin C, total ascorbic acid (mg)	14.3055
Lutein + zeaxanthin (g)	343.8538
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	2.4961
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	221.2427
Fatty acids, total saturated 16:0 (g)	21.2916
Carbohydrate, by difference (g)	309.9811
Vitamin D (IU)	41.0000
Fructose (g)	13.4753
Fluoride, F (g)	16.5677
Aspartic acid (g)	4.2692
Tyrosine (g)	1.9081
Potassium, K (mg)	1035.5983
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	85.6990
Serine (g)	2.4337
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.2598
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.1795
Histidine (g)	1.1490
Isoleucine (g)	1.8663
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	13.6453
Water (g)	309.4742
Fatty acids, total saturated 8:0 (g)	0.0020
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	29.3853
Sodium, Na (mg)	416.3990
Iron, Fe (mg)	6.1098
Energy (kJ)	16387.9892
Ash (g)	9.9229
Caffeine (mg)	0.0000
Glycine (g)	2.3575
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	64.4313
Fatty acids, total polyunsaturated (g)	65.2298
Vitamin E (alpha-tocopherol) (mg)	86.5656
Sucrose (g)	1.4903
Vitamin B-6 (mg)	1.3700
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	1.0000
Vitamin D3 (cholecalciferol) (g)	1.0000
Lysine (g)	1.6855
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0115
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	3.6551
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	1.9215
Folate, food (g)	171.8727
Fatty acids, total saturated 20:1 (g)	0.1068
Fatty acids, total monounsaturated (g)	177.2100
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	178.3426
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	28.7227
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	606.7406
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	2.3231
Glutamic acid (g)	8.3312
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	2.0990
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	3.3985
Folate, DFE (g)	171.8727
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	28.0447
Tryptophan (g)	0.7311
Threonine (g)	1.6994
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	4.7311
Protein (g)	45.2336
Cryptoxanthin, beta (g)	8.6979
Fatty acids, total saturated 18:1 undifferentiated (g)	175.6814
Betaine (mg)	0.5698
Phosphorus, P (mg)	1270.2474
Tocopherol, gamma (mg)	0.3130

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Heat oven to 400°F. | 2. Crust: In a large bowl or food processor, combine flour and sugar. | 3. Cut in butter until mixture resembles coarse crumbs. | 4. Gradually add water until dough forms a ball. | 5. Knead 2-3 times until smooth. | 6. Press dough into bottom and up sides of an ungreased 10" tart pan with a removable bottom. | 7. Spread jam evenly over bottom of dough. | 8. Filling: Place almonds in food processor; process until almonds are finely chopped. | 9. Add butter, sugar, and flour; process until blended. | 10. Add egg and almond extract; mix well. | 11. Drain pears, RESERVING 1/4 CUP LIQUID. | 12. Add 1/4 cup liquid to almond filling mixture; blend until smooth. | 13. Spread in crust. | 14. Arrange pear slices over filling. | 15. Bake 35-45 minutes or until crust is lightly browned and top is a deep golden brown. | 16. Cool 90 minutes. | 17. Garnish with fresh raspberries and powdered sugar. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
sugar	1/4	cup	granulated	79.95	15.002	2.5025	1.248
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
cold water	4 -5	tablespoons		0.0	0.0	0.0	0.0
raspberry jam	3	tablespoons	seedless	166.8	41.316	0.222	0.042
almond	1	cup	sliced	1927.12	0.0	0.0	218.0
butter	1/4	cup	unsalted	684.0	31.428	21.372	57.6
sugar	1/2	cup	granulated	79.95	15.002	2.5025	1.248
flour	1	tablespoon		867.42	189.9081	14.1015	3.3654
egg	1			71.5	0.36	6.28	4.755
almond extract	1 1/2	1/2		-	-	-	-
pear	1	can	sliced canned drained	119.6402	31.967	0.7556	0.2939
raspberry				-	-	-	-
sugar			powdered	-	-	-	-

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

Cooking in progress....

Pear and Raspberry Frangipane Tart