PEAR AND RASPBERRY FRANGIPANE TART

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Pear and Raspberry Frangipane Tart image

Make and share this Pear and Raspberry Frangipane Tart recipe from Food.com.

Provided by Kathy

Categories     Tarts

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

Nutrition Facts : Calories 439.4, Fat 24, SaturatedFat 11.6, Cholesterol 72.2, Sodium 16.4, Carbohydrate 51.9, Fiber 3, Sugar 28.3, Protein 6.1

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