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Ingredients
La pâte
- 160 g de farine de blé, et un peu pour fariner
- 1 branche de romarin frais, effeuillé (voir "Conseil(s)")
- 50 g de compote de pommes
- 1 jaune d'œuf
- 20 g d'eau
- 1 pincée de sel
- 30 g de sucre en poudre
La garniture
- 100 g de confiture d'abricots, allégée en sucre
- 100 g d'amandes en poudre
- 1 œuf
- 500 g d'abricots frais (de petite taille), coupés en deux
- ½ branche de romarin frais, effeuillé
- 40 g d'amandes émondées, concassées
- 1 c. à soupe de miel liquide
- Nutrition
- per 1 part
- Calories
- 2383 kJ / 569 kcal
- Protein
- 16 g
- Carbohydrates
- 70 g
- Fat
- 22 g
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