Try this Lancashire Lemon Tart recipe, or contribute your own.
Suggest a better descriptionPre-heat the oven to 200?C/400F/gas mark 6 Lightly grease a 7 or 8 inch enamel pie plate. Roll out the pastry and line the pie plate. Spread the lemon curd all over the pastr. Add the apricots and cherries. Cream the butter and sugar together till pale and fluffy, then gradually beat in the egg about a teaspoonful at a time. Gently and carefully fold in the ground almonds and flour, followed by the lemon juice and grated zest. Spread this mixture evenly over the lemon curd, smoothing it out with a palatte knife. Sprinkle the halved almonds over the surface. Bake it, on a baking sheet, in the centre of the oven for 15 minutes, then reduce the heat to 150?C/300F/gas mark 2 and continue cooking for a further 25-30 minutes. This can be served either hot or cold with cream. Per serving: 1945 Calories (kcal); 190g Total Fat; (84% calories from fat); 26g Protein; 52g Carbohydrate; 816mg Cholesterol; 1641mg Sodium Food Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 3 Fruit; 36 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (1136g) | ||
Recipe Makes: 1 servings | ||
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Calories: 54 | ||
Calories from Fat: 41 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 1.6g | 8 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 209.8mg | 65 % | |
Sodium 9.9mg | 0 % | |
Potassium 18.5mg | 0 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.6g | ||
Protein 2.7g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 54
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