Pear and Raspberry Frangipane Tart

Name: Pear and Raspberry Frangipane Tart
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1 1/2 cups flour; 1/4 cup granulated sugar; 1/2 cup unsalted butter; 4 -5 tablespoons cold water; 3 tablespoons seedless raspberry jam; 1 cup sliced almonds or 1 cup whole almond; 1/4 cup unsalted butter; 1/2 cup granulated sugar; 1 tablespoon flour; 1 egg; 1 1/2 teaspoons almond extract; 1 (15 ounce) can sliced canned pears, drained, reserve liquid; fresh raspberry; powdered sugar

Submitted by Kathy

"A very pretty dessert that is fairly quick and easy to make."

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photo by Kathy

Ready In:: 1hr 15mins
Ingredients:: 14
Serves:: 8

ingredients

Crust
1 ¹⁄₂ cups flour
¹⁄₄ cup granulated sugar
¹⁄₂ cup unsalted butter
4 -5 tablespoons cold water
Filling
3 tablespoons seedless raspberry jam
1 cup sliced almonds or 1 cup whole almond
¹⁄₄ cup unsalted butter
¹⁄₂ cup granulated sugar
1 tablespoon flour
1 egg
1 ¹⁄₂ teaspoons almond extract
1 (15 ounce) can sliced canned pears, drained, reserve liquid
Garnish
fresh raspberry
powdered sugar

directions

Heat oven to 400°F.
Crust: In a large bowl or food processor, combine flour and sugar.
Cut in butter until mixture resembles coarse crumbs.
Gradually add water until dough forms a ball.
Knead 2-3 times until smooth.
Press dough into bottom and up sides of an ungreased 10" tart pan with a removable bottom.
Spread jam evenly over bottom of dough.
Filling: Place almonds in food processor; process until almonds are finely chopped.
Add butter, sugar, and flour; process until blended.
Add egg and almond extract; mix well.
Drain pears, RESERVING 1/4 CUP LIQUID.
Add 1/4 cup liquid to almond filling mixture; blend until smooth.
Spread in crust.
Arrange pear slices over filling.
Bake 35-45 minutes or until crust is lightly browned and top is a deep golden brown.
Cool 90 minutes.
Garnish with fresh raspberries and powdered sugar.

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Reviews

This was pretty good. If I made it again however, I would reduce the amount of almond extract as it was a bit overwelming. I think I would also use a smaller pan and cook it a little longer at a lower heat. The smaller pan would make the filling a bit thicker which would be good.

Lt. Amy
This is quick and easy to make. I used very well chilled butter. I used a measuring cup to press dough into the pan which made it easier yet! Great crust! I didn`t need to use the pear juice. I did remove the tart after 40 minutes looking like it was done. After sitting for 90 I sliced and the center was very soft. So I did put it back into the oven till a toothpick came out clean. We had this at room temperature. I suggest to chill it before serving. This was very good. I did bring to a dinner party and wish now I had a leftover slice to enjoy now. Thanks Kathy!

Rita1652