Goal
   Objectif est de déterminer le nombre de parts possibles pour une recette en se basant principalement sur les quantités d’ingrédients et en utilisant des valeurs standards pour un adulte moyen.

    1. Analyser les quantités d’ingrédients pour estimer le nombre de portions.
    2. Prendre en compte les portions standard pour un adulte afin d’établir une estimation précise.
    3. Retourner un nombre entier correspondant au nombre de personnes pouvant être servies.

    Return Format
    Renvoies un objet JSON strictement respecté avec cette structure :
    json
    {
    "data": <nbPersons>
    }
    - nbPersons doit être un entier positif correspondant au nombre de personnes servies par la recette.

    Warnings
    - Ne modifie pas les données d’origine, seulement extraire et estimer.
    - Ne fais pas d’ajout ou de supposition hors des quantités d’ingrédients.
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Toaster Tarts",
  "description": "It's a breakfast classic. Whether you like yours frosted or plain, this food-allergy-friendly version makes a yummy breakfast for busy days. Make Toaster Tarts on the weekend and freeze them; thaw them the night before and you'll just need to heat and go in the morning. Choose your favorite jam to fill these tarts. Frost them only when you are ready to serve.",
  "ingredients": [
    "Pour la recette : 260 grams (about 2 cups) Pastry Flour Blend (page 24), ½ teaspoon xanthan gum, 2 tablespoons organic cane sugar, ½ teaspoon salt, 8 tablespoons shortening (see page 7), cold, 2 tablespoons Applesauce (page 45), ½ teaspoon Vanilla Extract (page 288), ¼ cup (60 ml) plus 2 tablespoons cold water, ½ cup (115 to 125 g) Honey Blueberry Zest Jam (page 86), Cherry Vanilla Jam (page 89), or jam of choice"
  ],
  "instructions": [
    "Combine the flour, xanthan gum, sugar, and salt in a large mixing bowl.",
    "Cut the shortening into tablespoon-sized pieces and lay them on top of the flour. Use a pastry cutter, a pastry fork, or your hands to work the shortening into the flour. Continue working for 3 to 4 minutes, until a crumbly mixture forms.",
    "Add the applesauce, vanilla, and 1/4 cup (60 ml) water. Work the liquids into the dough using the pastry cutter. Add up to 2 more tablespoons of cold water as needed, tablespoon at a time, until the dough is smooth and pliable.",
    "Separate the dough into two sections and form each section into a disk about 1 inch (13 mm) thick. Wrap them tightly in plastic and refrigerate for at least an hour. Pastry dough can be refrigerated for up to 2 weeks.",
    "When you are ready to make the tarts, preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.",
    "Roll out the first section of dough between two sheets of parchment paper. Use additional flour, if needed, to avoid sticking.",
    "Cut eight 2% by 4-inch (6.5 by 10 cm) rectangular crusts from the first section of dough and place them on the prepared baking sheet. Spoon 1 tablespoon of jam onto each crust and spread it evenly, leaving ½ inch (13 mm) of space at the edges.",
    "Roll out the second section of dough and cut 8 more rectangles.",
    "Use damp fingers to moisten the edges of the bottom crusts and place the remaining crusts on top of the tarts. Use your fingers and a fork to crimp the edges. Gently poke holes in the top crusts.",
    "Bake for 18 to 19 minutes, until the edges are golden and the filling is sizzling. Let the tarts cool completely. Frost the tarts with Vanilla Frosting (page 294) or sprinkle them with Powdered Sugar (page 286), if desired.",
    "TO FREEZE Freeze unfrosted Toaster Tarts in an airtight container for up to 6 months. Thaw in the refrigerator, reheat at 325°F (165°C) for 5 to 6 minutes."
  ],
  "author": "WINDIE PUTINGG"
}