RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	83.2681
Energy (kCal)	3392.003
Carbohydrates (g)	417.9008
Total fats (g)	168.4455
Fatty acids, total saturated 20:0 (g)	0.0248
Fatty acids, total saturated 18:3 undifferentiated (g)	1.3504
Fatty acids, total polyunsaturated 17:1 (g)	0.0120
Fatty acids, total trans-monoenoic (g)	0.0260
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4858
Fatty acids, total saturated 4:0 (g)	0.7453
Fatty acids, total trans (g)	0.0380
Riboflavin (mg)	2.5008
Tocopherol, beta (mg)	0.0440
Lactose (g)	6.2086
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0070
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)	9.8212
Tocopherol, delta (mg)	0.1008
Arginine (g)	8.9202
Proline (g)	3.9353
Fatty acids, total polyunsaturated 18:1 t (g)	0.0230
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	11.4124
Adjusted Protein (g)	0.0000
Cystine (g)	1.5282
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	101.0720
Copper, Cu (mg)	4.7581
Maltose (g)	0.0476
Zinc, Zn (mg)	16.3888
Total lipid (fat) (g)	168.4455
Vitamin K (phylloquinone) (g)	21.2420
Cholesterol (mg)	1188.6000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0061
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0360
Menaquinone-4 (g)	1.2200
Phytosterols (mg)	33.6000
Folate, total (g)	427.3000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0220
Vitamin A, IU (IU)	2919.8000
Energy (kcal)	3392.0030
Fatty acids, total saturated 16:1 undifferentiated (g)	1.7931
Fatty acids, total saturated 14:1 (g)	0.0233
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.4178
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0075
Sugars, total (g)	169.6240
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1644
Vitamin C, total ascorbic acid (mg)	32.5000
Lutein + zeaxanthin (g)	1446.1200
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1355
Vitamin B-12, added (g)	0.0000
Valine (g)	4.8508
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)	354.5620
Fatty acids, total saturated 16:0 (g)	24.1286
Carbohydrate, by difference (g)	417.9008
Vitamin D (IU)	246.4800
Fructose (g)	27.0116
Fluoride, F (g)	12.1400
Aspartic acid (g)	8.0870
Tyrosine (g)	3.5119
Potassium, K (mg)	2173.1930
Fatty acids, total saturated 12:0 (g)	0.3196
Vitamin A, RAE (g)	670.0000
Serine (g)	5.0585
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	4.2177
Fatty acids, total trans-polyenoic 22:4 (g)	0.0130
Alcohol, ethyl (g)	0.7224
Fatty acids, total polyunsaturated 24:0 (g)	0.0061
Fatty acids, total saturated 22:0 (g)	0.0298
Fatty acids, total saturated 14:0 (g)	2.7406
Histidine (g)	2.2446
Isoleucine (g)	3.8075
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0120
Niacin (mg)	19.2800
Water (g)	692.2769
Fatty acids, total saturated 8:0 (g)	0.2870
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0180
Carotene, beta (g)	348.7800
Sodium, Na (mg)	495.0040
Iron, Fe (mg)	11.9673
Energy (kJ)	14198.2350
Ash (g)	18.0354
Caffeine (mg)	0.0000
Glycine (g)	4.2715
Fatty acids, total trans-polyenoic (g)	0.0120
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0120
Fatty acids, total saturated 18:2 undifferentiated (g)	54.9328
Fatty acids, total polyunsaturated (g)	57.0253
Vitamin E (alpha-tocopherol) (mg)	4.3036
Sucrose (g)	53.1206
Vitamin B-6 (mg)	1.6695
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.2727
Vitamin D (D2 + D3) (g)	6.1540
Vitamin D3 (cholecalciferol) (g)	6.1540
Lysine (g)	3.9338
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0230
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	7.3748
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)	0.0168
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	3.5780
Folate, food (g)	427.3000
Fatty acids, total saturated 20:1 (g)	0.2505
Fatty acids, total monounsaturated (g)	62.6424
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5310
Fatty acids, total polyunsaturated 16:1 t (g)	0.0030
Fatty acids, total polyunsaturated 17:0 (g)	0.0567
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.1680
Choline, total (mg)	910.2860
Fatty acids, total polyunsaturated 16:1 c (g)	0.1980
Fatty acids, total saturated (g)	40.3495
Vitamin B-12 (g)	2.8850
Calcium, Ca (mg)	1422.8710
Fatty acids, total saturated 10:0 (g)	0.4810
Galactose (g)	0.0476
Tocotrienol, gamma (mg)	0.0100
Alanine (g)	4.2968
Glutamic acid (g)	15.5409
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0010
Carotene, alpha (g)	33.2400
Vitamin E, added (mg)	0.0000
Retinol (g)	631.5800
Leucine (g)	6.6543
Folate, DFE (g)	427.3000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0120
Fiber, total dietary (g)	39.6120
Tryptophan (g)	1.4130
Threonine (g)	3.3971
Fatty acids, total polyunsaturated 18:1 c (g)	3.3880
Manganese, Mn (mg)	5.7573
Protein (g)	83.2681
Cryptoxanthin, beta (g)	57.4400
Fatty acids, total saturated 18:1 undifferentiated (g)	60.2552
Betaine (mg)	2.4840
Phosphorus, P (mg)	2617.7510
Tocopherol, gamma (mg)	1.5304

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. Preheat oven to 375°F. | 2. FOR TART DOUGH: | 3. Combine butter + 1/4 cup sugar in med bowl, mix till well-blended & then mix in the flour. | 4. Beat together vanilla + 2 eggs, add to flour mixture, mix till dough forms & chill for 10 minutes. | 5. Grease & flour bottom of 9-in tart pan w/removable bottom. Roll chilled dough 1-in larger than pan. | 6. Place dough in pan & press dough to sides of tart pan (It needs to come to the rim of the pan). Bake for 10 minutes. | 7. FOR CUSTARD: | 8. Combine yolks + 2 eggs, beat well & set aside. | 9. Combine milk, cream + sugar & place in top of dbl-boiler. Cook over simmering water till temp reaches 140°F. | 10. Remove from heat, add egg mixture (whisking constantly) & strain. | 11. FOR TART ASSEMBLY: Arrange pear slices in tart shell. Pour custard mixture over pears till shell is almost full. Bake 25 min or till custard is set. Remove from heat & allow to stand for 30 minutes. | 12. TO SERVE: Cook jam & wine in a sml saucepan to form glaze. Brush glaze over tart, cool completely & refrigerate till ready to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	cup		1368.0	62.856	42.744	115.2
sugar	1/4	cup		201.495	50.398999999999994	0.0	0.0
flour	1	cup		578.28	126.6054	9.401	2.2436
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
egg	2			143.0	0.72	12.56	9.51
egg yolk	4			218.96	2.4412	10.7848	18.0472
egg	2			143.0	0.72	12.56	9.51
milk	1/2	cup		74.42	5.8316	3.843	3.9894
whipping cream	1/2	cup		175.2	1.776	1.3019999999999998	18.546
sugar	3/4			201.495	50.398999999999994	0.0	0.0
pear	3		peeled cored sliced	239.4	63.966	1.5119999999999998	0.588
apricot jam	1/2	cup		387.2	103.04	1.12	0.32
white wine	1/4	cup		-	-	-	-

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

Cooking in progress....

French Pear Tart