16 Ingredients
  • For the Crust:
  • 2 cups (10 ounces) all-purpose flour
  • 1 cup blanched almonds
  • 1 teaspoon almond extract
  • 16 tablespoons (2 sticks) unsalted butter, chilled
  • 2 teaspoons dark brown sugar
  • 5 tablespoons water
  • For the Filling:
  • 1 cup almonds, slivered and blanched
  • 5 cups apricots, diced
  • 1 cup (about 7 ounces) dark brown sugar
  • 1 1/2 tablespoons cornstarch
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/2 cup (3 1/2 ounces) white sugar
  • 1/2 cup (2 1/2 ounces) all-purpose flour
  • 1/4 cup almonds, slivered
Nutrition
6756
338% daily value
1 servings
                                       
                                            high-​fiber, low-​sodium, vegetarian
     

Fat

612% 398

Saturated

794% 159

Trans

- 9

Monounsaturated

- 163

Polyunsaturated

- 50

Carbs

244% 732

Carbs (net)

- 671

Fiber

243% 61

Sugars

- 385

Sugars, added

- 297

Protein

234% 117

Cholesterol

204% 611

Sodium

6% 138

Calcium

120% 1195

Magnesium

245% 1029

Potassium

105% 4937

Iron

179% 32

Zinc

127% 14

Phosphorus

308% 2154

Vitamin A

299% 2687

Vitamin C

86% 78

Thiamin (B1)

305% 4

Riboflavin (B2)

396% 5

Niacin (B3)

232% 37

Vitamin B6

82% 1

Folate equivalent (total)

314% 1257

Folate (food)

- 329

Folic acid

- 546

Vitamin B12

20% 0

Vitamin D

28% 4

Vitamin E

615% 92

Vitamin K

39% 47
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