Recipe: Nutrition
High-Fiber
Low-Cholesterol
Low-Sodium
Directions
Prep Time
30 minutes*
Cook Time
50 minutes
Ready in
1 hour, 20 minutes*
- In a medium bowl combine flour, baking powder and salt; cut in 1/4 cup butter and shortening with a pastry blender until mixture is crumbly. Sprinkle milk evenly over surface; stir with a fork just until dry ingredients are moistened. Shape into a ball; cover and refrigerate 30 minutes.
- Preheat oven to 375°F. On a lightly floured surface roll the pastry ball to 1/8-inch thick. Fit into a 9-inch tart pan; set aside.
- Place 3/4 cup almonds in a food processor; process until finely ground. Add 1/4 cup of the sugar plus almond paste, egg and 2 tablespoons of the melted butter; process until blended. Spread almond mixture over pastry.
- In a medium bowl stir together peaches and remaining 1/4 cup sugar; sprinkle with 3 tablespoons sliced almonds, and drizzle with remaining 1 tablespoon melted butter. Arrange over almond mixture; brush with preserves. Bake 35 to 40 minutes or until golden; place foil strips around crust edge during last 10 minutes of baking.
Nutritional Information
Serving Size
1
Per Serving
Calories 367, Calories Fat 185, Total Fat 20g, Saturated Fat 7g, Cholesterol 43mg, Sodium 237mg, Carbohydrate 42g, Protein 6g
Serving Size | 1 |
Calories | 367 |
Calories Fat | 185 |
Calories (fat) extra | 50 |
Total Fat | 20g |
Total Fat (extra) | 32 |
Saturated Fat | 7g |
Saturated Fat (extra) | 36 |
Cholesterol | 43mg |
Cholesterol (extra) | 14 |
Sodium | 237mg |
Sodium (extra) | 10 |
Potassium | 262mg |
Carbohydrate | 42g |
Carbohydrate (extra) | 14 |
Fiber | 3g |
Fiber (extra) | 13 |
Protein | 6g |
Omega3 | 0g |
Vitamin A | 692IU |
Vitamin A (extra) | 14 |
Vitamin C | 4mg |
Vitamin C (extra) | 8 |
Iron | 1mg |
Iron (extra) | 9 |