RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	29.415
Energy (kCal)	1598.5
Carbohydrates (g)	142.329
Total fats (g)	101.576
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	6.3646
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)	0.8606
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)	3.9286
Tocopherol, delta (mg)	0.0300
Arginine (g)	1.0446
Proline (g)	2.3998
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1850
Adjusted Protein (g)	0.0000
Cystine (g)	0.5451
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	75.3750
Copper, Cu (mg)	0.3178
Maltose (g)	0.0000
Zinc, Zn (mg)	1.9680
Total lipid (fat) (g)	101.5760
Vitamin K (phylloquinone) (g)	40.0850
Cholesterol (mg)	191.2000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0180
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	158.2500
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	272.4500
Energy (kcal)	1598.5000
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2916
Fatty acids, total saturated 14:1 (g)	0.0035
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.5110
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	15.0225
Folic acid (g)	112.7000
Tocotrienol, alpha (mg)	0.0300
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	347.0500
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0290
Vitamin B-12, added (g)	0.0000
Valine (g)	1.1934
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)	45.2000
Fatty acids, total saturated 16:0 (g)	10.9547
Carbohydrate, by difference (g)	142.3290
Vitamin D (IU)	41.0000
Fructose (g)	0.0000
Fluoride, F (g)	0.5500
Aspartic acid (g)	1.3995
Tyrosine (g)	0.7493
Potassium, K (mg)	220.9000
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	80.0000
Serine (g)	1.3675
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	1.2392
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)	0.1121
Histidine (g)	0.5416
Isoleucine (g)	1.0093
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	9.3475
Water (g)	146.4250
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)	0.0000
Sodium, Na (mg)	1161.4500
Iron, Fe (mg)	8.6880
Energy (kJ)	6689.7500
Ash (g)	5.2550
Caffeine (mg)	0.0000
Glycine (g)	0.8408
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)	48.8955
Fatty acids, total polyunsaturated (g)	55.4141
Vitamin E (alpha-tocopherol) (mg)	1.8725
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1316
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)	0.8088
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)	0.7665
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)	0.8113
Folate, food (g)	45.5500
Fatty acids, total saturated 20:1 (g)	0.1973
Fatty acids, total monounsaturated (g)	23.4576
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)	162.0900
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	15.5434
Vitamin B-12 (g)	0.4450
Calcium, Ca (mg)	92.8000
Fatty acids, total saturated 10:0 (g)	0.0030
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.9237
Glutamic acid (g)	7.2237
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	80.0000
Leucine (g)	1.8023
Folate, DFE (g)	236.6500
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)	11.7350
Tryptophan (g)	0.2942
Threonine (g)	0.7631
Fatty acids, total polyunsaturated 18:1 c (g)	1.6940
Manganese, Mn (mg)	1.2268
Protein (g)	29.4150
Cryptoxanthin, beta (g)	4.5000
Fatty acids, total saturated 18:1 undifferentiated (g)	22.9568
Betaine (mg)	0.1500
Phosphorus, P (mg)	246.0000
Tocopherol, gamma (mg)	0.2500

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 the oven to 425 degrees. | 2. Unfold the pastry and cut out a 10 or 11-inch circle. (use a 10-inch tart pan like a cookie cutter to cut out the circle.). | 3. Place the circle on a baking sheet that is lined with parchment paper. | 4. Prick the base all over with a fork and place in the refrigerator for 15 minutes. | 5. Beat the egg, remove the base from the fridge and brush with the beaten egg. | 6. Place in the oven and bake for 10 minutes. | 7. Cover the pastry round with another baking (cookie) sheet to weigh it down so that the base will stay flat and cook for another 5 minutes. | 8. Remove from oven and allow to cool completely. | 9. While the base is baking, zest one of the oranges. | 10. Then remove the skin from both of the oranges and cut into thin slice. | 11. Toss the orange slices with 1 tablespoon of the sugar. | 12. Pour 1/3 cup water into a small saucepan and stir in the remaining 7 tablespoons of sugar. | 13. Place over medium heat and cook, stirring occasionally to melt the sugar. | 14. Add the reserved zest and cook for 10 minutes. | 15. Using a slotted spoon, remove the zest from the sugar syrup and place on parchment paper to dry. | 16. Mix the lemon curd and mascarpone together. | 17. To serve: | 18. Just before serving, spread the cooled base with the lemon/cheese mixture. | 19. Arrange the oranges on top and sprinkle with the candied orange zest. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
puff pastry	1		defrosted	1367.1	111.965	18.13	94.325
egg	1			71.5	0.36	6.28	4.755
orange	2 -3			0.0	0.0	0.0	0.0
sugar	8	tablespoons	raw	159.9	30.004	5.005	2.496
lemon curd	1/2	cup		-	-	-	-
mascarpone cheese	1/4	cup		-	-	-	-

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

Cooking in progress....

Fresh Orange Tart With Lemon Cream