Pear and Raspberry Frangipane Tart

8
Servings
30m
Prep Time
135m
Cook Time
2h 45m
Ready In

Recipe: #900

October 19, 2011



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

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (112.7 g)
  • Calories 251.8
  • Total Fat - 12.1 g
  • Saturated Fat - 1.6 g
  • Cholesterol - 20.5 mg
  • Sodium - 26.9 mg
  • Total Carbohydrate - 25.4 g
  • Dietary Fiber - 4.9 g
  • Sugars - 7.1 g
  • Protein - 13.4 g
  • Calcium - 119.5 mg
  • Iron - 2.5 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0.3 mg

Step 1

Heat oven to 400°F.

Step 2

Crust: In a large bowl or food processor, combine flour and sugar.

Step 3

Cut in butter until mixture resembles coarse crumbs.

Step 4

Gradually add water until dough forms a ball. Knead 2-3 times until smooth.

Step 5

Press dough into bottom and up sides of an ungreased 10" tart pan with a removable bottom.

Step 6

Spread jam evenly over bottom of dough.

Step 7

Filling: Place almonds in food processor; process until almonds are finely chopped.

Step 8

Add butter, sugar, and flour; process until blended.

Step 9

Add egg and almond extract; mix well.

Step 10

Drain pears, RESERVING 1/4 CUP LIQUID.

Step 11

Add 1/4 cup liquid to almond filling mixture; blend until smooth. Spread in crust.

Step 12

Arrange pear slices over filling.

Step 13

Bake 35-45 minutes or until crust is lightly browned and top is a deep golden brown.

Step 14

Cool 90 minutes. Garnish with fresh raspberries and powdered sugar.

Tips & Variations


No special items needed.

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